槟榔芋多糖提取工艺及其抗氧化活性的研究
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摘要
以多糖提取率为指标,通过对比热水浸提法与超声波辅助提取法,确定提取槟榔芋多糖的最佳工艺条件。结果表明,热水浸提法提取槟榔芋多糖的最佳条件为:提取时间为3 h,料液比为1:35,提取温度为70℃,多糖提取率为4.89%;超声波辅助提取法提取槟榔芋多糖的最佳方案为:超声温度50℃,超声功率90%,料液比1:40,提取时间45 min,多糖提取率为6.10%。超声波辅助提取法优化了多糖的提取工艺,不仅极大地缩短了提取时间,降低了能耗,也极大提高了槟榔芋多糖提取率。抗氧化活性测定结果显示,清除羟基自由基和DPPH自由基的IC_(50)分别为1.186 mg/m L和0.910 mg/m L;当槟榔芋多糖质量浓度为1.6mg/mL时,其吸光度值为0.545。说明槟榔芋多糖具有较好的抗氧化活性。
Using hot water extraction method and ultrasonic assisted methods to extract polysaccharide from Pinang taro, the processings of two methods were optimized by orthogonal experiments. The result showed that the hot water extraction method of optimal extracting conditions were established as following: extraction time 3 h, ratio of sample to water 1:35 and extraction temperature 70℃. Under the optimized parameters, the extracting rate of polysaccharide in Pinang taro was 4.89%. The ultrasonic assisted method of optimal extracting conditions were established as following: ultrasonic temperature 50℃, ultrasonic power 90%, ratio of sample to water 1:40 and ultrasonic time 45 min. Under the optimized parameters, the extracting rate of polysaccharide in Pinang taro was 6.10%. Compared the hot water extraction method, the ultrasonic assisted method had higher efficiency to extract the Pinang taro polysaccharide. As for the antioxidant test, the scavenging capacity (IC_(50)) of polysaccharides towards hydroxyl radical and DPPH free radical were 1.186 mg/m L and 0.910 mg/m L, respectively. When polysaccharides concentration was 1.6 mg/mL, the reducing power was 0.545(OD700 nm). It showed that the polysaccharide from Pinang taro had an antioxidant activity, and it had the value of further research.
Using hot water extraction method and ultrasonic assisted methods to extract polysaccharide from Pinang taro, the processings of two methods were optimized by orthogonal experiments. The result showed that the hot water extraction method of optimal extracting conditions were established as following: extraction time 3 h, ratio of sample to water 1:35 and extraction temperature 70℃. Under the optimized parameters, the extracting rate of polysaccharide in Pinang taro was 4.89%. The ultrasonic assisted method of optimal extracting conditions were established as following: ultrasonic temperature 50℃, ultrasonic power 90%, ratio of sample to water 1:40 and ultrasonic time 45 min. Under the optimized parameters, the extracting rate of polysaccharide in Pinang taro was 6.10%. Compared the hot water extraction method, the ultrasonic assisted method had higher efficiency to extract the Pinang taro polysaccharide. As for the antioxidant test, the scavenging capacity (IC_(50)) of polysaccharides towards hydroxyl radical and DPPH free radical were 1.186 mg/m L and 0.910 mg/m L, respectively. When polysaccharides concentration was 1.6 mg/mL, the reducing power was 0.545(OD700 nm). It showed that the polysaccharide from Pinang taro had an antioxidant activity, and it had the value of further research.
引文
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[3]李似清.槟榔芋的生长特性及优质高产栽培技术[J].农业与技术,2015,16:143
[4]杜秀杰,陈发河,吴光斌.槟榔芋淀粉物性研究[J].中国粮油学报,2012,(7):52-57
[5]Lowe J B,Marth J D.A G.A genetic approach to Mammalian glycan function[J].Annual Review of Biochemistry,2003,72(1):643-691
[6]黄晓君,聂少平,王玉婷,等.铁皮石斛多糖提取工艺优化及其成分分析[J].食品科学,2013,22:21-26
[7]蒋高松,Lawrence Ramsden,Harold Corke.芋头在加工食品中的应用[J].中国食品工业,1998,(12):14
[8]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002
[9]蔡冬青,杨丽,陈艳丽,等.栝楼藤茎多糖的提取工艺及其抗氧化活性研究[J].食品科技,2016,(8):174-179
[10]李志平,张弛,周维清,等.巢湖蓝藻酸性多糖的理化性质及其体外抗氧化作用[J].食品科学,2015,36(5):7-12
[11]吕喜茹,郭亮,常明昌,等.姬松茸粗多糖抗氧化作用[J].食用菌学报,2010,17(1):69-71
[12]胡位荣,孙茹,李昭露,等.霸王花水溶性多糖提取工艺及其对羟自由基的清除作用[J].食品科学,2013,(14):104-107
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[14]王颖,曾霞,周天,等.荸荠多糖提取条件研究[J].食品研究与开发,2015,(10):49-51
[15]刘航,国旭丹,马雨洁,等.超声波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究[J].食品科学,2013,(14):45-50
[16]杨红燕,赵志壮,商庆超,等.苦荞茶多糖超声波提取工艺优化及组成分析[J].食品与发酵工业,2016,(3):231-236
[17]周小理,周一鸣,肖文艳.荞麦淀粉糊化特性研究[J].食品科学,2009,(13):48-51