中文摘要：

目的：探讨粉碎工艺对仙人掌多糖得率及抗氧化活性的影响。方法：将仙人掌干粉粉碎至不同碎度后,比较其仙人掌多糖（Opuntia dillenii Haw.polysaccharides,ODPs）的得率、纯度、糖醛酸含量及抗氧化活性。结果：随着粉碎程度增加,ODPs得率、纯度及对O-2·和·OH的清除作用显著增加,表现出粗粉级、60目与100目级、200目与300目级3个等级（等级之间两两比较P〈0.05）,但是糖醛酸含量无差异;300目碎度与粗粉比较,多糖得率、含量及对O-2·清除作用分别提高了100%、25%和150%。结论：结果提示,粉碎技术有助于提高仙人掌多糖的释放量,保持其品质及功效活性。

英文摘要：

Objective ： To study the effect of grinding technology on the yield rate and antioxidant activities of polysaccharides from Opuntia dillenii Haw. Methods：The differences of extraction rate, purity, uronic acid content and the scavenging ability against · OH and O2-· free radicals of polysaccharides extracted from Oputia dillenii Haw. with different particle sizes（ODPs） were compared in this paper. Results ： The results revealed that all of the above indexes were increased along with the increasing of degree of grinding, except for the uronic acid content. Meanwhile, the paired comparison by SNK method demonstrated that, there was significant differences（ P 〈 0.05 ）existed among three groups（ coarse powder ,60 and 100 mesh granularity ,200 and 300 mesh granularity）. Compared with coarse powder, the extraction rate, purity, and the scavenging ability against O2-· free radicals of ODPs were increased respectively by 100% ,25% and 150% in 300 mesh granularity. Conclusion：These results suggested that the grinding mechanism was better for enhanced the extraction yield ,quality and antioxidant activity of ODPs.