[目的]研究微波辅助提取啤酒酵母多糖的最佳提取工艺及其抗氧化作用.[方法]以多糖提取率作为考察指标,采用单因素分析和正交试验对啤酒酵母多糖的提取工艺条件进行优化,并通过比色法研究其体外清除自由基的能力.[结果]啤酒酵母多糖最佳提取工艺条件为:微波时间10 min,微波功率540 W,浸润时间1 h.多糖得率为13.27%;酵母多糖具有清除自由基和超氧阴离子的能力,且其清除能力与多糖浓度呈明显的剂量关系,清除的50%的羟自由基和超氧阴离子自由基的多糖浓度分别为0.32和0.08 mg/ml.[结论]与常规水提取法相比,微波辅助提取法具有提取时间短、效率高、节约能源的优点;酵母多糖具有明显的抗氧化活性.%[ Objective ] The aim was to study the optimum microwave-assisted extraction technology and antioxidation of polysaccharides from beer yeast. [ Method]With the extracting rate of polysaccharides as the inspection index, the extraction technology of polysaccharides from beer yeast was optimized by single factor analysis and orthogonal test, and then the in vitro radical scavenging capacity of polysaccharides was studied by colorimetry. [ Result ] The optimum extraction technology of polysaccharides from beer yeast was: microwave time 10 min, microwave power 540 W, infiltration time 1 h, polysaccharides yield 13.27％; the polysaccharide from beer yeast had the ability to scavenge hydroxyl radicals and superoxide anion radicals, which had dose-effect relationship with the concentration of polysaccharide, the scavenging of 50％ hydroxyl radicals and superoxide anion radicals needed 0.32 and 0.08 mg/ml of polysaccharide. [ Conclusion] Compared with traditional water extraction method, the microwave-assisted extractive technique had the advantages of time saving, high performance and energy conservation in the process of extracting polysaccharides from beer yeast, and the beer yeast had obvious antioxidation.
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