超声波辅助提取发芽糙米米糠多糖的工艺优化及其抗氧化活性研究
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摘要
研究超声波辅助水提发芽糙米米糠多糖的工艺优化及多糖的抗氧化活性。以单因素试验为基础,采用响应面法优化多糖的提取工艺,并以DPPH·清除率和·OH清除率为指标考察其体外抗氧化活性。结果表明:在提取温度40℃、液料比14∶1、超声功率140 W、超声时间76 min条件下,发芽糙米米糠多糖的得率为2.85%;米糠多糖对DPPH·的最大清除率为40.57%,对·OH的最大清除率达到57.25%,高于同质量浓度VC溶液的清除率。超声波辅助水提的发芽糙米米糠多糖具有较好的抗氧化能力。
The ultrasound-assisted water extraction of polysaccharides from germinated brown rice bran and its antioxidant activity were studied. On the basis of single factor experiment,the response surface methodology was used to optimize the extraction process of polysaccharides. The in vitro antioxidant activity of polysaccharides was also studied with DPPH· and ·OH scavenging rates as indexes. The results showed that the optimal extraction conditions were obtained as follows: extraction temperature 40 ℃,ratio of liquid to material 14∶ 1,ultrasonic power 140 W and ultrasonic time 76 min. Under the optimal conditions,the yield of polysaccharides was 2. 85%. The maximum DPPH· scavenging rate of the polysaccharides was 40. 57%,and the maximum ·OH scavenging rate was 57. 25%,which was higher than that of V_C. So the polysaccharides extracted from germinated brown rice bran by ultrasound-assisted water extraction process had good antioxidant activity.
The ultrasound-assisted water extraction of polysaccharides from germinated brown rice bran and its antioxidant activity were studied. On the basis of single factor experiment,the response surface methodology was used to optimize the extraction process of polysaccharides. The in vitro antioxidant activity of polysaccharides was also studied with DPPH· and ·OH scavenging rates as indexes. The results showed that the optimal extraction conditions were obtained as follows: extraction temperature 40 ℃,ratio of liquid to material 14∶ 1,ultrasonic power 140 W and ultrasonic time 76 min. Under the optimal conditions,the yield of polysaccharides was 2. 85%. The maximum DPPH· scavenging rate of the polysaccharides was 40. 57%,and the maximum ·OH scavenging rate was 57. 25%,which was higher than that of V_C. So the polysaccharides extracted from germinated brown rice bran by ultrasound-assisted water extraction process had good antioxidant activity.
引文
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[2]高丽红,吴盛文,何旭孔,等.糙米及其制品营养成分含量的比较[J].粮食与饲料工业,2016(5):4-5.
[3]ZHOU Z,RAOBRDS K,HELLIWELL S,et al.Composition and functional properties of rice[J].Int J Food Sci Technol,2002,37(8):849-868.
[4]LAMBERTS L,DEBIC E,VANDEPUTTE G E,et al.Effect of milling on colour and nutritional properties of rice[J].Food Chem,2007,100(4):1496-1503.
[5]王文平,郭祀远,李琳,等.苯酚-硫酸法测定野木瓜中多糖含量的研究[J].食品科学,2007,28(4):276-279.
[6]董群,郑丽伊.改良的苯酚-硫酸法测定多糖和寡糖含量的研究[J].中国药学杂志,1996,31(9):550-553.
[7]郭磊,王嘉新,皮佳玉,等.腾冲红花油茶多糖体外抗氧化活性研究[J].中国油脂,2014,39(3):37-39.
[8]朱艳华,谭军.玉米多肽抗氧化作用的研究[J].中国粮油学报,2008,23(1):36-43.
[9]叶文姣,冯武,黄文,等.蛹虫草胞外多糖的体外抗氧化活性分析[J].华中农业大学学报,2014,33(5):105-110.
[10]涂宗财,寇玉,王辉,等.荷叶多糖的超声波辅助提取和抗氧化活性[J].食品科学,2013,34(16):108-112.
[11]魏明,王晨,杨超英,等.酶法协同超声波提取米糠多糖及其抗氧化活性研究[J].中国油脂,2015,40(1):78-82.
[12]殷军,葛青,毛建卫,等.竹叶多糖的组分及抗氧化活性分析[J].食品工业科技,2013,34(2):100-103.
[13]董万领,闫晓明,程江华,等.响应面法优化水提菜籽多糖工艺[J].中国油脂,2014,39(4):87-89.
[14]ZHA X Q,WANG J H,YANG X F,et al.Antioxidant properties of polysaccharide fractions with different molecular mass extracted with hot-water from rice bran[J].Carbohydr Polym,2009,78(3):570-575.