响应面法优化超声波辅助提取叶托马尾藻多糖工艺及结构研究
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摘要
采用Na OH溶液对叶托马尾藻(Sargassum carpophyllum,SC)进行超声波辅助提取,分离得到暗褐色海绵状水溶性的叶托马尾藻粗多糖(Sargassum carpophyllum polysaccharides,SCP)。在单因素实验的基础上,采用响应面法(Response Surface Methology,RSM)优化超声波提取叶托马尾藻的工艺条件,根据Box-Behnken实验设计对液料比、提取时间和提取温度3个工艺条件进行分析与优化,确定了超声波辅助提取的最佳提取工艺参数为液料比48.56:1、提取时间5.78 h、提取温度70.91℃,得到叶托马尾藻多糖提取率16.5%。对叶托马尾藻粗多糖进行DEAE-52纤维素柱层析分离,分别得到2种精多糖(SCP-1、SCP-2),凝胶渗透色谱测得SCP-1、SCP-2的数均分子量151、125 ku,SCP-1和SCP-2苯酚-硫酸显色反应呈阳性,傅里叶红外光谱显示SCP-1、SCP-2均含有硫酸基团和羧基。
The algae Sargassum carpophyllum was extracted with Na OH solution to obtain polysaccharide through ultrasonic assisted extraction. A dark gray sponge water-soluble crude polysaccharide(SCP) was obtained. Based on the results of single factor experiment, the extraction conditions of polysaccharide were optimized through response sur face methodology using Box-Behnken design. The optimum extraction parameters were liquid/mass ratio 48.56:1, extraction time 5.78 h, and extraction temperature 70.91 ℃, the extraction rate of polysaccharide being 16.5%. Two pure polysaccharides SCP-1 and SCP-2 were obtained after separation by DEAE-52 cellulose column chromatography. Gel permeation chromatography measurement indicated that the average molecular weight of SCP-1 and SCP-2 was 151 ku and 125 ku, respectively. The phenol-sulfuric acid color reaction of SCP was positive. Fourier transform infrared spectroscopy showed that SCP contained sulfuric acid groups and carboxyl groups.
The algae Sargassum carpophyllum was extracted with Na OH solution to obtain polysaccharide through ultrasonic assisted extraction. A dark gray sponge water-soluble crude polysaccharide(SCP) was obtained. Based on the results of single factor experiment, the extraction conditions of polysaccharide were optimized through response sur face methodology using Box-Behnken design. The optimum extraction parameters were liquid/mass ratio 48.56:1, extraction time 5.78 h, and extraction temperature 70.91 ℃, the extraction rate of polysaccharide being 16.5%. Two pure polysaccharides SCP-1 and SCP-2 were obtained after separation by DEAE-52 cellulose column chromatography. Gel permeation chromatography measurement indicated that the average molecular weight of SCP-1 and SCP-2 was 151 ku and 125 ku, respectively. The phenol-sulfuric acid color reaction of SCP was positive. Fourier transform infrared spectroscopy showed that SCP contained sulfuric acid groups and carboxyl groups.
引文
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[2]田鑫,李秀霞,吴科阳,等.海藻多糖提取纯化及生物活性的研究进展[J].食品与发酵科技,2015,51(6):81-85
[3]Hernández-Garibay E,Zertuche-González J A,PachecoRuíz I.Isolation and chemical characterization of algal polysaccharides from the green seaweed Ulva clathrata(Roth)C.Agardh[J].J Appl Phycol,2011,23(3):537-542
[4]汤海峰.叶托马尾藻铁钉菜和蓝斑背肛海兔的生物活性成分研究[D].沈阳:沈阳药科大学,2011:32-36
[5]罗先群,王新光,杨东升.海藻多糖的结构、提取和生物活性研究新进展[J].中国食品添加剂,2006,(4):100-105
[6]Wang Jin,Zhao Yongming,Li Wei,et al.Optimization of polysaccharides extraction from Tricholoma mongolicum Imai and their antioxidant and antiproliferative activities[J].Carbohydrate Polymers,2015,131:322-330
[7]王超杰,阎素君,曾陇梅,等.南中国海海藻叶托马尾藻的化学成分研究[J].色谱,1997,15(5):396
[8]Wang Yanping,Liu Yi,Hu Yuhong.Optimization of polysaccharides extraction from Trametes robiniophila and its antioxidant activities[J].Carbohydrate Polymers,2014,111:324-332
[9]Zhang Yuanyuan,Zhang Bin.Comparison of PhenolSulfuric Acid and Anthrone-Sulfuric Methods for Determination of Polysaccharide in Green Tea[J].Food Science,2016,37(04):158-163
[10]田华,尹学琼,陈娟,等.绳江蓠多糖的提取与抗氧化活性研究[J].化学研究与应用,2014,26(4):546-551
[11]李炳辉,陈玲,李晓玺,等.超声强化响应面法优化知母多糖的提取[J].工艺现代食品科技,2011,27(4):432-436
[12]赖颖,赵锦慧,陈茹.响应面法优化超声波法提取红枣多糖工艺[J].生物加工过程,2015,13(5):42-46
[13]林志娟,陈永,尤丽彤,等.响应面法优化超声辅助提取太子参多糖工艺研究[J].天然产物研究与开发,2013,25:846-850
[14]李海平,陈瑞战,金辰光,等.黄芩多糖的超声提取工艺优化及抗氧化活性研究[J].食品工业科技,2014,35(16):237-242
[15]李奎,李雪玲.响应面法优化碱液提取百蕊草多糖的工艺研究[J].食品工业科技,2015,36(7):204-208
[16]王耀辉,王景雪,邱现创,等.响应面法优化白灵菇多糖超声波辅助提取工艺及体外抗氧化性研究[J].食品工业科技,2017,38(10):247-252
[17]Zhao Ling,Wang Kaiyu,Liao Qingjiao,et al.Optimization of Polysaccharides Extraction from the Fruiting Bodies of Catathelasma ventricosum Using Response Surface Methodology[J].Research Journal of Biological Sciences,2012,7(1):43-47
[18]王孝平,邢树礼.考马斯亮蓝法测定蛋白含量的研究[J].天津化工,2009,23(3):40-41
[19]Chen Chun,You Li Jun,Abbasi A M,et al.Characterization of polysaccharide fractions in mulberry fruit and assessment of their antioxidant and hypoglycemic activities in vitro[J].Food&Function,2015,7(1):530-539
[20]Li Jinwei,Fan Liuping,Ding Shaodong.Isolation,purification and structure of a new water-soluble polysaccharide from Zizyphus jujuba cv.Jinsixiaozao[J].Carbohydrate Polymers,2011,83(2):477-482