超声辅助提取秋葵粗多糖的工艺优化及其体外抗氧化性研究
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摘要
秋葵多糖具有多种生理活性,是功能性食品开发的潜在原料。目前,主要采用酸法、碱法、酶法和热水浸提法提取秋葵多糖,提取过程中的化学、物理因素易对秋葵多糖活性产生不利影响。通过单因素、响应面实验优化超声辅助热水浸提秋葵多糖工艺参数,发现提取过程中各因素对提取率的影响大小为:提取时间>提取温度>水料比>提取次数;超声辅助热水浸提最佳提取工艺参数为:水料比32:1、提取时间59 min、提取温度66℃,实际提取率30.23%,高于现有提取方法。进一步测定该优化工艺下秋葵多糖的抗氧化能力发现:在秋葵粗多糖浓度为8mg/mL时,对DPPH、ABTS、·OH清除率、脂质过氧化抑制率和还原力分别为88.8%、72.1%、68.3%、56.9%、0.724(OD_(700 nm)),且均表现出良好的量效关系。结果表明,优化后的超声辅助热水浸提秋葵多糖的新工艺,在提高多糖提取率的基础上,有效保护了秋葵多糖的抗氧化活性。
In this work, the processing parameters for ultrasound-assisted hot-water extraction of polysaccharides from okra were optimized by response surface method, to increase the extraction rate of okra polysaccharides and decrease the influence of high temperature and extreme value of pH on its bioactivity. The result of the process optimization experiments showed that extraction duration had the most significant influence on extraction rate, followed by extraction temperature, liquid/solid ratio and extraction times successively. The best combination of the optical process parameters were shown as:water/material ratio was 32:1, extraction duration was 59 min and the extraction temperature was 66 ℃,with the actual extraction rate of okra polysaccharides was 30.23%. The okra polysaccharides extracted in above condition were found to possesses better antioxidant activity in a dose-dependent manner. The scavenging rate of okra polysaccharide at the concentration of 8 mg/mL on DPPH, ABTS and hydroxyl radicals were assayed to be 88.8%, 72.1%, 68.3%, while its lipid peroxidation inhibiting ability and reducing power were 56.9% and 0.724(OD_(700 nm)), respectively.
In this work, the processing parameters for ultrasound-assisted hot-water extraction of polysaccharides from okra were optimized by response surface method, to increase the extraction rate of okra polysaccharides and decrease the influence of high temperature and extreme value of pH on its bioactivity. The result of the process optimization experiments showed that extraction duration had the most significant influence on extraction rate, followed by extraction temperature, liquid/solid ratio and extraction times successively. The best combination of the optical process parameters were shown as:water/material ratio was 32:1, extraction duration was 59 min and the extraction temperature was 66 ℃,with the actual extraction rate of okra polysaccharides was 30.23%. The okra polysaccharides extracted in above condition were found to possesses better antioxidant activity in a dose-dependent manner. The scavenging rate of okra polysaccharide at the concentration of 8 mg/mL on DPPH, ABTS and hydroxyl radicals were assayed to be 88.8%, 72.1%, 68.3%, while its lipid peroxidation inhibiting ability and reducing power were 56.9% and 0.724(OD_(700 nm)), respectively.
引文
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[2]Yajuan Yan,Xia Li,Mianjie Wan,et al.Effect of extraction methods on property and bioactivity of water﹣soluble polysaccharides from Amomum villosum[J].Carbohydrate Polymers,2015,117(6):632﹣635.
[3]Yujiao Sun,Shuting Hou,Shuang Song,et al.Impact of acidic,water and alkaline extraction on structural features,antioxidant activities of Laminaria japonica polysaccharides[J].International Journal of Biological Macromolecules,2018,112:985﹣995.
[4]王晓敏,林霖雨,李康丽,等.超声波辅助提取山药多糖及体外抗氧化性研究[J].食品研究与开发,2018,39(12):24﹣28.
[5]Lengsfeld C,Titgemeyer F,Pallet G,et al.Glycosylated compounds from okra inhibit adhesion of helicobacter pylori to human gastric mucosa[J].Journal of Agricultural&Food Chemistry,2004,52(6):1495﹣1503.
[6]刘军海.响应面分析法优化艾叶多糖提取工艺研究[J].食品科学,2009,30(2):114﹣118.
[7]Wu Guanghong,Ting Hu,Li ziyi.In vitro antioxidant activities of the polysaccharides from Pleurotus tuber﹣regium(Fr.)Sing[J].Food Chemistry,2014,148(1):351﹣356.
[8]He Jinzhe,Xu Yaoyang,Chen Hongbo,et al.Extraction,Structural Characterization,and Potential Antioxidant Activity of the Polysaccharides from Four Seaweeds[J].International Journal of Molecular Sciences,2016,17(12):1988﹣2004.
[9]Machova E,Cizova A,Bystricky P.Effect of carboxymethylation on antioxidant properties and radical degradation of mannans and glucans[J].Carbohydrate Polymers,2014,112:603﹣607.
[10]刘婷,陈韩飞,赵文彬,等.紫草多糖的体外抗氧化活性研究[J].时珍国医国药,2010,21(1):97﹣99.
[11]Ke Chunlin,Wang Di,Zeng Weiguo,et al.Antioxidant and immunosti mulatory activities In Vitro of Polysaccharides from Pomegrante Peels[J].Journal﹣Chemical Society of Pakistan,2015,37(1):86﹣91.
[12]Maryam J S,Ali G,Mandana B,et al.Optimization of Ultrasound﹣Assisted Extraction,Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods[J].Foods,2016,5(4):78.
[13]Zou Yuanfeng,Chen Xingfu,Yang Wenyu,et al.Res﹣ponse surface methodology for optimization of the ultrasonic extraction of polysaccharides from Codonopsis pilosula Nannf.var.modesta L.T.Shen[J].Carbohydrate Polymers,2011,84:503﹣508.
[14]Yang Liu,Gangliang Huang,Jinchuan Hu.Extraction,characterisation and antioxidant activity of polysaccharides from Chinese watermelon[J].International Journal of Biological Macromolecules,2018,111:1304﹣1307.
[15]Hossein Jooyandeh,Mohammad Noshad,Reza Amir Khamirian,et al.Modeling of ultrasound﹣assisted extraction,characterization and in vitro pharmacological potential of polysaccharides from Vaccinium arctostaphylos L[J].International Journal of Biological Macromolecules,2018,107(2):938﹣948.
[16]刘杭达,马千苏,王傑,等.紫山药粗多糖提取工艺的优化及其抗氧化的研究[J].食品工业科技,2015,36(23):208﹣213.
[17]邹林武,赵谋明,游丽君,等.香菇多糖提取工艺的优化及其抗氧化活性研究[J].食品工业科技,2013,34(19):177﹣181.
[18]于梅,单凌越,井瑞洁,等.黄秋葵超微粉多糖提取工艺的优化及其抗氧化活性测定[J].食品工业科技,2018,39(7):175﹣180.
[19]Yu Ge,Zhang Shengjie,Fan Mingcong,et al.Ultrasound﹣assisted extraction and comparison of extraction methods based on antioxidant activities of polysaccharides from Flammulina velutipes[J].Journal of Food Measurement and Characterization,2017,11(4):1752﹣1760.
[20]Pan Saikun,Wu Shengjun.Cellulase﹣assisted extraction and antioxidant activity of the polysaccharides from garlic[J].Carbohydrate Polymers,2014,111(13):606﹣609.