刺梨果渣多糖的发酵制备工艺优化及其抗氧化活性研究
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摘要
为研究刺梨果渣多糖的发酵制备工艺,以热水浸提的刺梨果渣多糖为原料,安琪酵母菌种为发酵剂,在接种量、发酵周期、初始pH值和发酵温度4个单因素试验的基础上,利用正交试验对刺梨果渣多糖的制备进行工艺优化,并分析发酵前后体外抗氧化活性的差异。结果表明:制备刺梨果渣多糖的最佳工艺条件为接种量3%、发酵周期84 h、初始pH 4.0、发酵温度32.5℃,经发酵法制备的刺梨果渣多糖的还原力和对DPPH自由基的清除率优于发酵前的多糖原液。
In order to study the fermentation optimization for polysaccharide from Rosa roxburghii Tratt pomace,polysaccharide from Rosa roxburghii Tratt pomace was selected as raw material,and yeast as the fermentation starter. The effects of inoculating volume,fermentation temperature and fermentation period,pH value on the polysaccharides yield were explored by single factor experiments. Then orthogonal experiment was designed to study the optimal techniques on promote polysaccharides from Rosa roxburghii Tratt pomace,and the in vitro antioxidant activity of the polysaccharides was studied. The results showed that the optimal fermentation condition of polysaccharides was as follows:inoculating volume 3 %,fermentation period 84 h,pH 4.0,fermentation temperature 32.5 ℃. The ratio of polysaccharides was increased under the optimal condition. Antioxidant tests showed that the radical scavenging rate on DPPH and reducing capacity of Rosa roxburghii Tratt residue polysaccharides by fermentation was superior to crude polysaccharide.
In order to study the fermentation optimization for polysaccharide from Rosa roxburghii Tratt pomace,polysaccharide from Rosa roxburghii Tratt pomace was selected as raw material,and yeast as the fermentation starter. The effects of inoculating volume,fermentation temperature and fermentation period,pH value on the polysaccharides yield were explored by single factor experiments. Then orthogonal experiment was designed to study the optimal techniques on promote polysaccharides from Rosa roxburghii Tratt pomace,and the in vitro antioxidant activity of the polysaccharides was studied. The results showed that the optimal fermentation condition of polysaccharides was as follows:inoculating volume 3 %,fermentation period 84 h,pH 4.0,fermentation temperature 32.5 ℃. The ratio of polysaccharides was increased under the optimal condition. Antioxidant tests showed that the radical scavenging rate on DPPH and reducing capacity of Rosa roxburghii Tratt residue polysaccharides by fermentation was superior to crude polysaccharide.
引文
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[25]刘晨,刘安军,马艳弘,等.蓝莓酒渣花色苷的超声波辅助提取工艺及抗氧化活性[J].江苏农业科学,2015,43(1):242-247
[2]敖芹,谷晓平,于飞,等.贵州刺梨气候适宜性研究[J].中国农学通报,2013,29(34):177-185
[3]秦龙龙,周锐丽.刺梨的营养保健功能及应用发展趋势[J].食品研究与开发,2016,37(13):212-214
[4]曾芳芳,罗自生.刺梨营养成分的研究进展[J].浙江农业科学,2015,1(11):1753
[5]黄越燕,王露露,季慧.植物多糖纯化分离方法研究进展[J].中华中医药学刊,2016(3):671-674
[6]杨江涛.刺梨多糖分离纯化、理化性质及生物活性研究[D].贵阳:贵州大学,2008:14,28-31
[7]Romdhane M B,Haddar A,Ghazala I,et al.Optimization of polysaccharides extraction from watermelon rinds:structure,functional and biological activities[J].Food Chemistry,2017,216(1):355-364
[8]陈代雄,姜东,张永华,等.刺梨多糖对动物免疫功能的影响[J].遵义医学院学报,1991,14(1):1-5
[9]崔昊,孙黔云,杨娟.刺梨多糖的抗补体活性研究[J].贵阳中医学院学报,2009,31(1):22-24
[10]唐健波,刘嘉,刘辉,等.不同提取方法刺梨多糖抗氧化活性研究[J].农业科技与信息,2016(28):51-52
[11]唐健波,刘辉,刘嘉,等.不同提取方法刺梨多糖理化性质研究[J].农业科技与信息,2016(29):34-35
[12]曹丽春,董亮,王伟,等.酵母发酵法纯化枸杞多糖[J].食品工业科技,2007,28(3):114-116
[13]薛燕,李丽,刘光荣,等.铁皮石斛多糖液态发酵工艺及其抗氧化活性研究[J].食品工业科技,2017,38(9):155-159
[14]Neal O,Liu RH.Health benefits of whole grain phytochemicals[J].Critical Reviews in Food Science and Nutrition,2010,50:193-208
[15]郭晓蕾,朱思潮,翟旭峰,等.硫酸蒽酮法与硫酸苯酚法测定灵芝多糖含量比较[J].中华中医药学刊,2010(9):2000-2002
[16]林艺华.硫酸蒽酮法测定风柜斗草粗多糖含量[J].福建分析测试,2017,26(6):52-55
[17]马永强,王鑫,高爽,等.甜玉米芯多糖提取及抗凝血活性初探[J].食品工业科技,2016,37(21):114-118
[18]Xu S,Zhang Y,Jiang K.Antioxidant activity in vitro and in vivo of the polysaccharides from different varieties of Auricularia auricula[J].Food&Function,2016,7(9):3868
[19]周笑犁,杜斌,周艳,等.蓝莓皮渣花色苷粗提物的抗氧化性[J].食品与发酵工业,2017,43(6):181-186
[20]Prior RL,Wilkes SE,Rogers TR,et al.Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet[J].Journal of Agricultural and Food Chemistry,2010,58(7):3970-3976
[21]Wootton BPC,Moran A,Ryan L.Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP,DPPH,ABTS and Folin-Ciocalteu methods[J].Food Research International,2011,44(1):217-224
[22]张汇慧.刺梨黄酮的提取、分离及抗氧化活性研究[D].南京:南京林业大学,2015:38
[23]刘想.薏苡仁多糖的提取、纯化及多糖咀嚼片的研究[D].长春:吉林农业大学,2017:29
[24]徐亚民,赵晓燕,马越,等.紫甘蓝色素抗氧化能力的研究[J].食品研究与开发,2006,27(11):59-63
[25]刘晨,刘安军,马艳弘,等.蓝莓酒渣花色苷的超声波辅助提取工艺及抗氧化活性[J].江苏农业科学,2015,43(1):242-247