Box- Behnken响应面法优化猪苓多糖的提取工艺
|
摘要
目的优选猪苓多糖的最佳提取工艺,评价其体外抗氧化活性。方法以猪苓多糖得率为指标,通过超声波辅助提取,以提取时间、液料比和超声功率为影响因素,设计三因素三水平的响应面实验并确定猪苓多糖的最佳提取工艺。此外,通过DPPH自由基清除实验和铁还原实验评价猪苓多糖的抗氧化活性。结果猪苓多糖的最佳提取工艺条件为:超声功率为330 W,液料比为36∶1,提取时间为69 min,提取2次。在此条件下猪苓多糖得率的理论值为4.68%,验证值为4.37%±0.09%。抗氧化实验结果表明,猪苓多糖具有一定的DPPH自由基清除和铁还原能力。结论优选出的猪苓多糖最佳提取条件切实可行,猪苓多糖具有一定的抗氧化能力。
Objective To optimize the extraction process of polysaccharides from the sclerotia of Polyporus umbellatus(Pers.) Fries and to evaluate its in vitro antioxidant activity.Methods With the yield of Polyporus umbellatus polysaccharides as the index,the three-level three-factor response surface experiment was designed by ultrasonic-assisted extraction with extraction time,liquid-to-liquid ratio and ultrasonic power as the influencing factors,and the optimal extraction process of Polyporus umbellatus polysaccharide was determined.In addition,the antioxidant activity of Polyporus umbellatus polysaccharide was evaluated by DPPH free radical scavenging experiment and iron reduction experiment.Results The optimal extraction conditions were as follows:ultrasound power 330 W,water-solid ration 36∶1 and extraction time 69 min and 2 times.Under the optimized conditions,the theoretical value of the polysaccharide yield of the swine fever was 4.68%,and the verification value was 4.37%±0.09%.Antioxidant experiment results showed that the polysaccharides had certain DPPH free radical scavenging and iron reducing capacity.Conclusion The optimized process conditions are stable and practicable in manufacture and polysaccharides from the sclerotia of Polyporus umbellatus(Pers.) Fries have certain antioxidant capacity.
Objective To optimize the extraction process of polysaccharides from the sclerotia of Polyporus umbellatus(Pers.) Fries and to evaluate its in vitro antioxidant activity.Methods With the yield of Polyporus umbellatus polysaccharides as the index,the three-level three-factor response surface experiment was designed by ultrasonic-assisted extraction with extraction time,liquid-to-liquid ratio and ultrasonic power as the influencing factors,and the optimal extraction process of Polyporus umbellatus polysaccharide was determined.In addition,the antioxidant activity of Polyporus umbellatus polysaccharide was evaluated by DPPH free radical scavenging experiment and iron reduction experiment.Results The optimal extraction conditions were as follows:ultrasound power 330 W,water-solid ration 36∶1 and extraction time 69 min and 2 times.Under the optimized conditions,the theoretical value of the polysaccharide yield of the swine fever was 4.68%,and the verification value was 4.37%±0.09%.Antioxidant experiment results showed that the polysaccharides had certain DPPH free radical scavenging and iron reducing capacity.Conclusion The optimized process conditions are stable and practicable in manufacture and polysaccharides from the sclerotia of Polyporus umbellatus(Pers.) Fries have certain antioxidant capacity.
引文
[1] 吴用琼.民族药猪苓的传统用法与现代药理研究[J].中国民族医药杂志,2013,19(9):40-41.
[2] 国家药典委员会.中国药典:2015年版:一部[S].北京:中国医药科技出版社,2015:318.
[3] 王天媛,张飞飞,任跃英,等.猪苓化学成分及药理作用研究进展[J].上海中医药杂志,2017,51(4):109-112.
[4] 陈晓梅,田丽霞,郭顺星.猪苓化学成分及药理活性研究进展[J].菌物学报,2017,36(1):35-47.
[5] He P,Zhang A,Wang X,et al.Structure elucidation and antioxidant activity of a novel polysaccharide from Polyporus umbellatus sclerotia[J].Int J Biol Macromol,2016,82:411-417.
[6] He P,Zhang A,Zhang F,et al.Structure and bioactivity of a polysaccharide containing uronic acid from Polyporus umbellatus sclerotia[J].Carbohyd Polym,2016,152:222-230.
[7] 江泽波,李思明,赵晋,等.猪苓多糖对LPS诱导的J774炎症模型的抗炎作用及其机制[J].中国实验方剂学杂志,2015,21(3):156-159.
[8] 刘祥兰,徐颖,张钰泉,等.猪苓多糖降血脂抗大鼠酒精性脂肪肝的药理实验研究[J].中成药,2013,35(8):1760-1764.
[9] Li X,Xu W.TLR4-mediated activation of macrophages by the polysaccharide fraction from Polyporus umbellatus(Pers.)Fries[J].J Ethnopharmacol,2011,135:1-6.
[10] 江泽波,胡金萍,温晓文,等.猪苓多糖对巨噬细胞RAW264.7的双向免疫调节作用[J].免疫学杂志,2014,30(12):1033-1038.
[11] 薛丹,黄豆豆,黄光辉,等.植物多糖提取分离纯化的研究进展[J].中药材,2014,37(1):157-161.
[12] 岳秀洁,李超,扶雄.超声提取辣木叶黄酮优化及其抗氧化活性[J].食品工业科技,2016,37(1):226-231.
[13] 刘艳艳,魏明,孟鸽,等.超声波辅助提取霍山石斛多糖及其抗氧化活性研究[J].食品科技,2016,41(5):213-218.
[14] 周思思,王榆元,刘丹,等.超声波辅助提取人参花多糖工艺优化及其抗氧化活性[J].食品科学,2015,36(6):76-81.
[15] 江泽波,李思明,赵晋,等.猪苓多糖对LPS诱导的J774炎症模型的抗炎作用及其机制[J].中国实验方剂学杂志,2015,21(3):156-159.
[16] 李健,金镭,洪占梅,等.鹰嘴豆多糖的分离纯化及其抗氧化作用研究[J].西北药学杂志,2018,33(1):32-36.
[17] 古丽巴哈尔·卡吾力,常占瑛,哈及尼沙,等.黑果枸杞花青素的提取工艺及抗氧化活性研究[J].西北药学杂志,2017,32(4):455-460.
[18] 靳玉红,李志西,乔艳霞,等.红枣乳酸发酵饮料的抗氧化活性[J].西北农林科技大学学报:自然科学版,2016,44(1):199-205.
[19] 许小向,洪艳平,胡捷敏,等.松针多糖微波提取工艺及抗氧化性研究[J].食品工业科技,2015,36(23):222-227.
[20] 丁豪,杨海燕,辛志宏.昆仑雪菊黄酮类化合物的抗氧化相互作用研究[J].食品科学,2015,36(21):26-32.
[2] 国家药典委员会.中国药典:2015年版:一部[S].北京:中国医药科技出版社,2015:318.
[3] 王天媛,张飞飞,任跃英,等.猪苓化学成分及药理作用研究进展[J].上海中医药杂志,2017,51(4):109-112.
[4] 陈晓梅,田丽霞,郭顺星.猪苓化学成分及药理活性研究进展[J].菌物学报,2017,36(1):35-47.
[5] He P,Zhang A,Wang X,et al.Structure elucidation and antioxidant activity of a novel polysaccharide from Polyporus umbellatus sclerotia[J].Int J Biol Macromol,2016,82:411-417.
[6] He P,Zhang A,Zhang F,et al.Structure and bioactivity of a polysaccharide containing uronic acid from Polyporus umbellatus sclerotia[J].Carbohyd Polym,2016,152:222-230.
[7] 江泽波,李思明,赵晋,等.猪苓多糖对LPS诱导的J774炎症模型的抗炎作用及其机制[J].中国实验方剂学杂志,2015,21(3):156-159.
[8] 刘祥兰,徐颖,张钰泉,等.猪苓多糖降血脂抗大鼠酒精性脂肪肝的药理实验研究[J].中成药,2013,35(8):1760-1764.
[9] Li X,Xu W.TLR4-mediated activation of macrophages by the polysaccharide fraction from Polyporus umbellatus(Pers.)Fries[J].J Ethnopharmacol,2011,135:1-6.
[10] 江泽波,胡金萍,温晓文,等.猪苓多糖对巨噬细胞RAW264.7的双向免疫调节作用[J].免疫学杂志,2014,30(12):1033-1038.
[11] 薛丹,黄豆豆,黄光辉,等.植物多糖提取分离纯化的研究进展[J].中药材,2014,37(1):157-161.
[12] 岳秀洁,李超,扶雄.超声提取辣木叶黄酮优化及其抗氧化活性[J].食品工业科技,2016,37(1):226-231.
[13] 刘艳艳,魏明,孟鸽,等.超声波辅助提取霍山石斛多糖及其抗氧化活性研究[J].食品科技,2016,41(5):213-218.
[14] 周思思,王榆元,刘丹,等.超声波辅助提取人参花多糖工艺优化及其抗氧化活性[J].食品科学,2015,36(6):76-81.
[15] 江泽波,李思明,赵晋,等.猪苓多糖对LPS诱导的J774炎症模型的抗炎作用及其机制[J].中国实验方剂学杂志,2015,21(3):156-159.
[16] 李健,金镭,洪占梅,等.鹰嘴豆多糖的分离纯化及其抗氧化作用研究[J].西北药学杂志,2018,33(1):32-36.
[17] 古丽巴哈尔·卡吾力,常占瑛,哈及尼沙,等.黑果枸杞花青素的提取工艺及抗氧化活性研究[J].西北药学杂志,2017,32(4):455-460.
[18] 靳玉红,李志西,乔艳霞,等.红枣乳酸发酵饮料的抗氧化活性[J].西北农林科技大学学报:自然科学版,2016,44(1):199-205.
[19] 许小向,洪艳平,胡捷敏,等.松针多糖微波提取工艺及抗氧化性研究[J].食品工业科技,2015,36(23):222-227.
[20] 丁豪,杨海燕,辛志宏.昆仑雪菊黄酮类化合物的抗氧化相互作用研究[J].食品科学,2015,36(21):26-32.