微波法和超声波法提取绿穗苋多糖响应面优化研究
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摘要
绿穗苋是一种药食兼用作物,其中多糖成份具有很高的药食价值。本研究以绿穗苋地上部分为材料,以微波和超声波两种方法对绿穗苋多糖进行提取,并通过响应面分析法对提取进行优化,确定最佳工艺,通过水提醇沉的方法得到绿穗苋粗多糖。综合比较两种提取工艺,提取效果最佳工艺为微波提取法。其条件为:提取时间41.42 min,提取功率211.65 W,料液比1:33.338 (g/mL),实际得率为13.25%。该研究结果促进绿穗苋资源的有效利用,为绿穗苋多糖的提取工艺及产品的开发利用提供理论依据。
Amaranthus hybridus L. is a kind of medicinal and edible crop, and its polysaccharide components have high medicinal and food value. In this study, the above ground part of Amaranthus hybridus L. was used as material. Microwave-assisted and ultrasonic-assisted were used to extract polysaccharides from Amaranthus hybridus L., and the extraction was optimized by the response surface methodology to find the best process. The crude polysaccharide of Amaranthus hybridus L. was obtained by water extraction and alcohol precipitation method.The best extraction technology was microwave-assisted extraction by comparing the two extraction processes. The best condition was as follows: extraction time was 41.42 min, extraction power was 211.65 W, material-liquid ratio was 1: 33.33(g/mL), and the actual yield was 13.25%. The results of this study would promote the effective utilization of Amaranthus hybridus L., and provide the theoretical basis for the extraction process and the product development of polysaccharide from Amaranthus hybridus L. as well.
Amaranthus hybridus L. is a kind of medicinal and edible crop, and its polysaccharide components have high medicinal and food value. In this study, the above ground part of Amaranthus hybridus L. was used as material. Microwave-assisted and ultrasonic-assisted were used to extract polysaccharides from Amaranthus hybridus L., and the extraction was optimized by the response surface methodology to find the best process. The crude polysaccharide of Amaranthus hybridus L. was obtained by water extraction and alcohol precipitation method.The best extraction technology was microwave-assisted extraction by comparing the two extraction processes. The best condition was as follows: extraction time was 41.42 min, extraction power was 211.65 W, material-liquid ratio was 1: 33.33(g/mL), and the actual yield was 13.25%. The results of this study would promote the effective utilization of Amaranthus hybridus L., and provide the theoretical basis for the extraction process and the product development of polysaccharide from Amaranthus hybridus L. as well.
引文
Berger A.,Monnard I.,Dionisi F.,Gumy D.,Hayes K.C.,and Lambelet P.,2003,Cholesterol-lowering properties of amaranth flakes,crude and refined oils in hamsters,Food Chemistry,81(1):119-124
Dong W.Y.,Zhang D.P.,Wang Z.Y.,Sun H.L.,and Yue S.X.,1999,Study on delaying senescence of grain%Amaranth,Zhongguo Liangyou Xuebao(Journal of the Chinese Cereals and Oils Association),14(6):41-45(董文彦,张东平,王泽远,孙鸿良,岳绍先,1999,籽粒苋延缓衰老作用的研究,中国粮油学报,14(6):41-45)
Hu B.J.,Chen J.F.,and Wang G.N.,2007,Comparison between ultrasonic and traditional hot-water extraction methods for extraction of Ganoderma lucidum polysaccharide,Shipin Gongye Keji(Science and Technology of Food Industry),15(2):190-192(胡斌杰,陈金锋,王宫南,2007,超声波法与传统热水法提取灵芝多糖的比较研究,食品工业科技,15(2):190-192)
Huang X.W.,2011,Unconventional extraction of polysaccharides from medicinal plants,Beijin Lianhe Daxue Xuebao(Journal of Beijing Union University),25(1):59-63(黄小葳,2011,多糖的非常规提取研究,北京联合大学学报,25(1):59-63)
Li X.,and Zhang J.,2009,Optimization of the extraction water-soluble polysaccharides from Atractylodes macrocephala Koidz by orthogonal rotatable central composite design,Shipin Gongye Keji(Science and Technology of Food Industry),9(8):161-164(李昕,张静,2009,二次正交旋转组合优化白术水溶性多糖提取工艺,食品工业科技,9(8):161-164)
Li Z.Z.,2011,Study on extraction conditions of polysaccharide from Polyporus umbellatus and the anti-oxidation of polysaccharide zinc,Shipin Yanjiu Yu Kaifa(Food Research and Development),32(2):45-50(李志洲,2011,猪苓多糖的提取及其锌配合物抗氧化性研究,食品研究与开发,32(2):45-50)
Liao F.R.,2012,The research situation of grain%Amaranth nutrition and functional properties,Nongchan Shipin Keji(A-gricuhural Food Products Science and Technology),9(1):56-59(廖芙蓉,2012,籽粒苋的营养及功能性质研究现状,农产食品科技,9(1):56-59)
Nsimba R.Y.,Kikuzaki H.,and Konishi Y.,2008,Antioxidant activity of various extracts and fractions of Chenopodium quinoa and%Amaranthus spp.seeds,Food Chemistry,106(2):760-766
Peng J.Y.,Sun R.,Tang Z.Z.,Chen H.,Wang T.,Zheng T.R.,Zhang R.M.,Wang Y.H.,and Wang X.L.,2017,Optimization of extraction process of polysaccharides from Amaranthus hybridus L.by response surface methodology,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),36(2):791-797(彭继燕,孙蓉,唐自钟,陈惠,王涛,郑天润,张润敏,王一行,王晓丽,2017,响应面优化绿穗苋多糖的提取工艺,基因组学与应用生物学,36(2):791-797)
Rodriguez-Jasso R.M.,Mussatto S.I.,and Pastrana L.,Aguilar C.N.,and Teixeira J.A.,2011,Microwave-assisted extraction of sulfated polysaccharides(fucoidan)from brown seaweed,Carbohydrate Polymers,86(3):1137-1144
Shangguan Q.C.,Shen Y.,Huang Q.,and Zhu L.M.,1998,Effects of different liquid ratios and pH values on protein solubility of Amaranth,Jiangxi Nongye Daxue Xuebao(Acta A-griculturae Universitis Jiangxiensis),20(3):407-410(上官新晨,沈勇,黄强,朱丽梅,1998,不同液比和pH值对籽粒苋蛋白质溶解度影响研究,江西农业大学学报,20(3):407-410)
Shangguan X.C.,Chen J.P.,Tang K.J.,and Xu M.S.,2003,Study on the functional and characteristics of grain%Amaranth protein,Zhongguo Liangyou Xuebao(Journal of Chinese Cereals and Oils Association),18(1):55-57(上官新晨,陈锦屏,汤凯洁,徐明生,2003,籽粒苋蛋白质功能特性的研究,中国粮油学报,18(1):55-57)
Tahmouzi S.,and Ghodsi M.,2014,Optimum extraction of polysaccharides from motherwort leaf and its antioxidant and antimicrobial activities,Carbohydrate Polymers,112(21):396-403
Wang Q.,Sun Y.,Yang B.,Yang B.,Wang Z.,Liu Y.,Cao Q.,Sun X.,and Kuang H.,2014,Optimization of polysaccharides extraction from seeds of Pharbitis nil and its anti-oxidant activity,Carbohydrate Polymers,102(1):460-466
Yan B.X.,Qi F.,Zhang Y.S.,and Gao P.J.,1999,Progress in structure-function studies of cellulases,Progress in Biochemistry and Biophysics,26(3):236-237
Yan Y.L.,Yu C.H.,Chen J.,Li X.X.,Wang W.,and Li S.Q.,2011,Ultrasonic-assisted extraction optimized by response surface methodology,chemical composition and antioxidant activity of polysaccharides from Tremella mesenterica,Carbohydrate Polymers,83(1):217-224
Yang X.,Wang R.,Zhang S.,Zhu W.,Tang J.,Liu J.,Chen P.,Zhang D.,Ye W.,and Zhang Y.,2014,Polysaccharides from Panax japonicus C.A.meyer and their antioxidant activities,Carbohydrate Polymers,101(1):386-392
Zeng H.T.,Wang J.,Chen M.L.,and Lin R.T.,2009,Study on the production technics of grain%Amaranth health food for diabetes,Nongchanpin Jiagong(Farm Products Processing(Innovational Edition)),(8):30-32(曾汉庭,王俊,陈明利,林若泰,2009,籽粒苋降糖保健食品生产技术研究,农产品加工:创新版,(8):30-32)
Zhou Q.C.,and Sun J.F.,2007,Ultrasonic wave-assisted extraction of polysaccharide from Radix platycodonis,Shipin Kexue(Food Scinece),28(7):111-116(周泉城,孙军凤,2007,超声波辅助提取桔梗多糖研究,食品科学,28(7):111-116)
Dong W.Y.,Zhang D.P.,Wang Z.Y.,Sun H.L.,and Yue S.X.,1999,Study on delaying senescence of grain%Amaranth,Zhongguo Liangyou Xuebao(Journal of the Chinese Cereals and Oils Association),14(6):41-45(董文彦,张东平,王泽远,孙鸿良,岳绍先,1999,籽粒苋延缓衰老作用的研究,中国粮油学报,14(6):41-45)
Hu B.J.,Chen J.F.,and Wang G.N.,2007,Comparison between ultrasonic and traditional hot-water extraction methods for extraction of Ganoderma lucidum polysaccharide,Shipin Gongye Keji(Science and Technology of Food Industry),15(2):190-192(胡斌杰,陈金锋,王宫南,2007,超声波法与传统热水法提取灵芝多糖的比较研究,食品工业科技,15(2):190-192)
Huang X.W.,2011,Unconventional extraction of polysaccharides from medicinal plants,Beijin Lianhe Daxue Xuebao(Journal of Beijing Union University),25(1):59-63(黄小葳,2011,多糖的非常规提取研究,北京联合大学学报,25(1):59-63)
Li X.,and Zhang J.,2009,Optimization of the extraction water-soluble polysaccharides from Atractylodes macrocephala Koidz by orthogonal rotatable central composite design,Shipin Gongye Keji(Science and Technology of Food Industry),9(8):161-164(李昕,张静,2009,二次正交旋转组合优化白术水溶性多糖提取工艺,食品工业科技,9(8):161-164)
Li Z.Z.,2011,Study on extraction conditions of polysaccharide from Polyporus umbellatus and the anti-oxidation of polysaccharide zinc,Shipin Yanjiu Yu Kaifa(Food Research and Development),32(2):45-50(李志洲,2011,猪苓多糖的提取及其锌配合物抗氧化性研究,食品研究与开发,32(2):45-50)
Liao F.R.,2012,The research situation of grain%Amaranth nutrition and functional properties,Nongchan Shipin Keji(A-gricuhural Food Products Science and Technology),9(1):56-59(廖芙蓉,2012,籽粒苋的营养及功能性质研究现状,农产食品科技,9(1):56-59)
Nsimba R.Y.,Kikuzaki H.,and Konishi Y.,2008,Antioxidant activity of various extracts and fractions of Chenopodium quinoa and%Amaranthus spp.seeds,Food Chemistry,106(2):760-766
Peng J.Y.,Sun R.,Tang Z.Z.,Chen H.,Wang T.,Zheng T.R.,Zhang R.M.,Wang Y.H.,and Wang X.L.,2017,Optimization of extraction process of polysaccharides from Amaranthus hybridus L.by response surface methodology,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),36(2):791-797(彭继燕,孙蓉,唐自钟,陈惠,王涛,郑天润,张润敏,王一行,王晓丽,2017,响应面优化绿穗苋多糖的提取工艺,基因组学与应用生物学,36(2):791-797)
Rodriguez-Jasso R.M.,Mussatto S.I.,and Pastrana L.,Aguilar C.N.,and Teixeira J.A.,2011,Microwave-assisted extraction of sulfated polysaccharides(fucoidan)from brown seaweed,Carbohydrate Polymers,86(3):1137-1144
Shangguan Q.C.,Shen Y.,Huang Q.,and Zhu L.M.,1998,Effects of different liquid ratios and pH values on protein solubility of Amaranth,Jiangxi Nongye Daxue Xuebao(Acta A-griculturae Universitis Jiangxiensis),20(3):407-410(上官新晨,沈勇,黄强,朱丽梅,1998,不同液比和pH值对籽粒苋蛋白质溶解度影响研究,江西农业大学学报,20(3):407-410)
Shangguan X.C.,Chen J.P.,Tang K.J.,and Xu M.S.,2003,Study on the functional and characteristics of grain%Amaranth protein,Zhongguo Liangyou Xuebao(Journal of Chinese Cereals and Oils Association),18(1):55-57(上官新晨,陈锦屏,汤凯洁,徐明生,2003,籽粒苋蛋白质功能特性的研究,中国粮油学报,18(1):55-57)
Tahmouzi S.,and Ghodsi M.,2014,Optimum extraction of polysaccharides from motherwort leaf and its antioxidant and antimicrobial activities,Carbohydrate Polymers,112(21):396-403
Wang Q.,Sun Y.,Yang B.,Yang B.,Wang Z.,Liu Y.,Cao Q.,Sun X.,and Kuang H.,2014,Optimization of polysaccharides extraction from seeds of Pharbitis nil and its anti-oxidant activity,Carbohydrate Polymers,102(1):460-466
Yan B.X.,Qi F.,Zhang Y.S.,and Gao P.J.,1999,Progress in structure-function studies of cellulases,Progress in Biochemistry and Biophysics,26(3):236-237
Yan Y.L.,Yu C.H.,Chen J.,Li X.X.,Wang W.,and Li S.Q.,2011,Ultrasonic-assisted extraction optimized by response surface methodology,chemical composition and antioxidant activity of polysaccharides from Tremella mesenterica,Carbohydrate Polymers,83(1):217-224
Yang X.,Wang R.,Zhang S.,Zhu W.,Tang J.,Liu J.,Chen P.,Zhang D.,Ye W.,and Zhang Y.,2014,Polysaccharides from Panax japonicus C.A.meyer and their antioxidant activities,Carbohydrate Polymers,101(1):386-392
Zeng H.T.,Wang J.,Chen M.L.,and Lin R.T.,2009,Study on the production technics of grain%Amaranth health food for diabetes,Nongchanpin Jiagong(Farm Products Processing(Innovational Edition)),(8):30-32(曾汉庭,王俊,陈明利,林若泰,2009,籽粒苋降糖保健食品生产技术研究,农产品加工:创新版,(8):30-32)
Zhou Q.C.,and Sun J.F.,2007,Ultrasonic wave-assisted extraction of polysaccharide from Radix platycodonis,Shipin Kexue(Food Scinece),28(7):111-116(周泉城,孙军凤,2007,超声波辅助提取桔梗多糖研究,食品科学,28(7):111-116)