摘要
为了提高多糖的醇沉效率,本文探究了添加无机盐对多糖醇沉效率的影响。单因素实验考察了无机盐的种类及浓度、醇沉时间、乙醇体积倍数对湖北花楸叶中多糖醇沉效率的影响,最后通过正交试验对Na2SO4浓度、醇沉时间、乙醇体积三个主要因素进行了优化,并检测了湖北花楸叶多糖的红外光谱及其抗氧化活性。结果表明,当Na2SO4浓度为2.0%,添加5倍体积乙醇,醇沉12 h后,多糖得率为7.20%±0.12%,而不添加无机盐的多糖得率只有2.54%。红外光谱显示,无机盐的添加基本不影响湖北花楸叶多糖的结构。总抗氧化实验中,随着多糖浓度的增大,其对铁离子的还原性增强,当多糖浓度为2 mg/m L时,其对DPPH自由基、羟自由基的清除率分别达到了72.87%和68.39%,这说明所提多糖具有一定的抗氧化能力。以上结果表明,醇沉过程中添加一定量无机盐对湖北花楸叶提高多糖得率有明显的促进作用,并且花楸叶多糖可以作为潜在的抗氧化剂应用于食品中。
In order to improve the alcohol precipitation efficiency of polysaccharides,the effect of adding inorganic salts on the alcohol precipitation efficiency of polysaccharide was investigated. In this study,the effect of inorganic salt type and concentration,alcohol precipitating time and alcohol precipitating volume were investigated by single factor experiments and the three main factors of Na2SO4 concentration,alcohol settling time and ethanol volume were optimized by orthogonal experiment.In addition,the infrared spectrum and its antioxidant activity of Sorbus hupehensis leaves polysaccharide were examined. The results showed that when the mass fraction of Na2SO4 was 2.0%,ethanol volume was 5 times,ethanol precipitation after 12 h,the yield of polysaccharides was 7.20% ± 0.12%,while the polysaccharides extracted without inorganic salt was only 2.54%. The infrared spectrum showed that the addition of inorganic salt did not affect the structure of the polysaccharide. In the total antioxidant experiment,the reduction of iron ions was enhanced with the increasing of polysaccharide concentration. When the concentration of polysaccharide was 2 mg/m L,the scavenging rate of DPPH free radical and hydroxyl radical reached 72.87%and 68.39%,respectively,which indicated that the polysaccharide had a certain antioxidant capacity.The above results showed that adding given concentration inorganic salt to the alcohol precipitation had a significant effect on the yield of the polysaccharide,and it could be used as a potential antioxidant in the food.
引文
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