静乐黑枸杞多糖的提取及抗氧化性分析
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摘要
为确定静乐黑枸杞多糖的最佳提取条件及其抗氧化性,以静乐黑枸杞为原料,水作提取剂,采用超声辅助提取静乐黑枸杞多糖。首先研究了液料比、超声功率、超声时间、超声温度四个因素对静乐黑枸杞多糖得率的影响,然后利用Box-Behnken设计原理,采用四因素三水平响应面分析法,得到以多糖得率为响应值的结果,同时探究该工艺条件下静乐果枸杞多糖的抗氧化性。结果得出最佳提取条件液料比、超声时间、超声功率、超声温度依次为40∶1 (mL/g)、50 min、360 W、70℃,在此条件下,多糖的得率为13.89%,与理论预测值的相对误差为0.22%,能够很好地与理论预测值吻合。静乐黑枸杞提取物对DPPH·、·OH和ABTS~+·清除能力以及总还原能力与提取物的浓度呈量效关系,其中对DPPH·、·OH和ABTS~+·IC_(50)分别为0.125、6.00、0.40 mg·mL~(-1),结果为进一步静乐黑枸杞的合理开发利用提供了理论依据。
The optimum extraction condition of polysaccharides of Lycium ruthenicum of Jingle was determined and its antioxidant acitvity was studied. Polysaccharides from Jingle 's Lycium ruthenicum were extracted with water solution by ultrasonic-assisted method.The effects of liquid-to-material ratio,ultrasonic power,ultrasonic time and ultrasonic temperature on the yield of polysaccharide from Jingle's Lycium ruthenicum were studied at first.Then the Box-Behnken design principle and four-factor three-level response surface methodology were adopted,the results were obtained with the yield of polysaccharides as the response value,and its antioxidant activities were studied.The result showed that the optimized conditions were ultrasonic power 360 W,liquid-to-material ratio 40 ∶ 1( m L/g),extraction temperature 70 ℃,extraction time 50 min.Under such conditions,the polysaccharide yield was 13.89%,and the relative error was 0.22%,which was well matched with the predicted yield.The scavenging activity of 2,2-diphenyl-1-picry-hydrazyl radicals,hydroxyl radicals,ABTS~+radicals and reducing capacity showed that its extracts had dose-effect relationship with the increasing of concentration.The IC_(50) of DPPH·,·OH and ABTS~+·were 0.125,6.00 and 0.40 mg·mL~(-1),respectively.Therefore,it would provide a theoretical basis for further rational development and utilization of Jingle's Lycium ruthenicum.
The optimum extraction condition of polysaccharides of Lycium ruthenicum of Jingle was determined and its antioxidant acitvity was studied. Polysaccharides from Jingle 's Lycium ruthenicum were extracted with water solution by ultrasonic-assisted method.The effects of liquid-to-material ratio,ultrasonic power,ultrasonic time and ultrasonic temperature on the yield of polysaccharide from Jingle's Lycium ruthenicum were studied at first.Then the Box-Behnken design principle and four-factor three-level response surface methodology were adopted,the results were obtained with the yield of polysaccharides as the response value,and its antioxidant activities were studied.The result showed that the optimized conditions were ultrasonic power 360 W,liquid-to-material ratio 40 ∶ 1( m L/g),extraction temperature 70 ℃,extraction time 50 min.Under such conditions,the polysaccharide yield was 13.89%,and the relative error was 0.22%,which was well matched with the predicted yield.The scavenging activity of 2,2-diphenyl-1-picry-hydrazyl radicals,hydroxyl radicals,ABTS~+radicals and reducing capacity showed that its extracts had dose-effect relationship with the increasing of concentration.The IC_(50) of DPPH·,·OH and ABTS~+·were 0.125,6.00 and 0.40 mg·mL~(-1),respectively.Therefore,it would provide a theoretical basis for further rational development and utilization of Jingle's Lycium ruthenicum.
引文
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[11]韦坤华,蔡锦源,董青松,等.鸡骨草多糖的微波预处理提取工艺及其羟基自由基清除作用研究[J].河南工业大学学报:自然科学版,2017,38(1):66-71.
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[13]程知庆,沈和定,姚理想,等.干燥方法对瘤背石磺多糖抗氧化性和还原力的影响[J].食品与机械,2015,31(6):169-172.
[14]李红法,郭松波,满淑丽,等.乙醇分级沉淀提取黄芪多糖及其理化性质和抗氧化性[J].中国中药杂志,2015,40(11):2112-2116.
[15]陈亮,张炜,陈元.响应面法优化枸杞多糖的超声提取工[J].食品科技,2015,40(1):220-227.
[16]田大听,冀小雄,毛海波,等.几种天然保湿材料的吸湿和保湿性能研究[J].材料报道,2008,22(3):142-147.
[17]黄仁术,谷仿丽,何晓梅.金荞麦多糖的吸湿保湿性能研究[J].化工新型材料,2014,42(6):141-142.
[18]刘伦沛,张文华.奶浆菌多糖超声辅助提取工艺的研究[J].安徽农业科学,2012,40(1):136-139.
[19]宋国辉,黄纪念,孙强,等.超声波辅助提取麦胚多糖工艺的优化[J].河南农业科学,2013,42(3):139-142.
[20]鲁小静,冯艳波,陈晓瑞,等.响应面法优化黑果枸杞的提取工艺研究[J].中国酿造,2017,28(1):145-146.
[21]张庆琳,高慧琴,凌丽君,等.青海产三种特色果实多糖及其活性比较[J].天然产物研究与开发,2017,29:34-39.
[22]吕慧,夏云兰,韩萍,等.香蕉皮多糖的提取及其在护手霜中的应用[J].食品与机械,2015,31(4):191-193.
[2] Liu Z G,Dang J,Wang Q L,et al. Optimization of polysaccharides from Lycium ruthenicum fruit using RSM and its anti-oxidant activity[J].International Journal of Biological Macromolecues,2013,61:127-134.
[3]Peng Q,Song J J,Lv X P,et al.Structual characterization of an arabinogalactan-protein from the fruits of Lycium ruthenicum[J]. Journal of Agricultural and Food Chemistry,2012,60(37):9424-9429.
[4]鲁小静,冯艳波,陈晓瑞,等.响应面法优化黑果枸杞多糖的提取工艺研究[J].中国酿造,2013,32(6):79-83.
[5]白红进,汪河滨,褚志强,等.不同方法提取黑果枸杞多糖的研究[J].食品工业科技,2007,28(3):145-146.
[6]杜敏华,田龙.小根蒜多糖的提取纯化及其单糖组分的鉴定[J].食品工业科技,2007,4(13):77-80.
[7]张芳,郭盛,钱大玮,等.枸杞多糖的提取纯化与分子结构研究进展及产业化开发现状与前景分析[J].中草药,2017,43(3):424-432.
[8]张乃珣,尹红力,赵鑫,等.红松多酚与真菌多糖联合清除ABTS+自由基活性比较[J].北京林业大学学报,2016,38(10):104-111.
[9]黄丹,顾英.蒲公英黄酮与多糖对DPPH自由基清除能力比较研究[J].饲料研究,2015(23):59-62.
[10]杨晓杰,王世佳,李旭业.温度对生姜多糖得率及抗氧化活性的影响[J].中国调味品,2018,43(3):6-8.
[11]韦坤华,蔡锦源,董青松,等.鸡骨草多糖的微波预处理提取工艺及其羟基自由基清除作用研究[J].河南工业大学学报:自然科学版,2017,38(1):66-71.
[12]张扬,刘欢,张艳,等.玉米苞叶多糖的体外抗氧化活性研究[J].河南工业大学学报:自然科学版,2016,37(6):85-89.
[13]程知庆,沈和定,姚理想,等.干燥方法对瘤背石磺多糖抗氧化性和还原力的影响[J].食品与机械,2015,31(6):169-172.
[14]李红法,郭松波,满淑丽,等.乙醇分级沉淀提取黄芪多糖及其理化性质和抗氧化性[J].中国中药杂志,2015,40(11):2112-2116.
[15]陈亮,张炜,陈元.响应面法优化枸杞多糖的超声提取工[J].食品科技,2015,40(1):220-227.
[16]田大听,冀小雄,毛海波,等.几种天然保湿材料的吸湿和保湿性能研究[J].材料报道,2008,22(3):142-147.
[17]黄仁术,谷仿丽,何晓梅.金荞麦多糖的吸湿保湿性能研究[J].化工新型材料,2014,42(6):141-142.
[18]刘伦沛,张文华.奶浆菌多糖超声辅助提取工艺的研究[J].安徽农业科学,2012,40(1):136-139.
[19]宋国辉,黄纪念,孙强,等.超声波辅助提取麦胚多糖工艺的优化[J].河南农业科学,2013,42(3):139-142.
[20]鲁小静,冯艳波,陈晓瑞,等.响应面法优化黑果枸杞的提取工艺研究[J].中国酿造,2017,28(1):145-146.
[21]张庆琳,高慧琴,凌丽君,等.青海产三种特色果实多糖及其活性比较[J].天然产物研究与开发,2017,29:34-39.
[22]吕慧,夏云兰,韩萍,等.香蕉皮多糖的提取及其在护手霜中的应用[J].食品与机械,2015,31(4):191-193.