酶解超声波协同提取藜麦多糖及体外活性评价
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摘要
采用酶解协同超声波联合方法提取藜麦中多糖,经试验确定最佳辅助酶为纤维素酶,最优添加量为3%。在单因素试验的基础上,进行响应面试验,结果表明,藜麦多糖最优提取工艺为:超声温度65℃、超声时间18 min、料液比1∶33(g/mL),此时藜麦多糖的提取率为68.08%,与理论值70.78%接近。上述最优条件下提取的粗多糖脱蛋白后,进行体外活性研究。通过抗氧化试验表明:藜麦多糖对羟自由基清除效果显著,对DPPH自由基和ABTS+自由基清除作用不显著。此外藜麦多糖对α-淀粉酶活力有一定的抑制作用,抑制率可达27.29%。表明藜麦多糖在降血糖方面有一定的功效。
The extraction process of polysaccharides from Chenopodium quinoa by enzymatic and ultrasound co-extraction was optimized. The best auxiliary enzyme was cellulase and the optimum dosage was 3 % through the experiments. The extracting parameters including extraction temperature 65 ℃,ultrasonic time 18 min,material liquid ratio of 1 ∶ 33(g/mL)were optimized by using response surface methodology design based on the single-factor experiments. And the extraction rate of Chenopodium quinoa polysaccharide was 68.08 %,which was close to the theoretical value of 70.78 %. The crude polysaccharides extracted under the optimal conditions above were studied in vitro after deproteinization. The antioxidation experiment showed that the effect of Chenopodium quinoa polysaccharide on hydroxyl radical scavenging activity was significant,the effect of free radical scavenging on DPPH and ABTS+were not significant. In addition,the research showed that Chenopodium quinoa polysaccharide had a certain inhibitory effect on the activity of alpha-amylase,and the inhibition ratewas up to 27.29 %. It showed that Chenopodium quinoa polysaccharide had certain effect in reducing blood sugar.
The extraction process of polysaccharides from Chenopodium quinoa by enzymatic and ultrasound co-extraction was optimized. The best auxiliary enzyme was cellulase and the optimum dosage was 3 % through the experiments. The extracting parameters including extraction temperature 65 ℃,ultrasonic time 18 min,material liquid ratio of 1 ∶ 33(g/mL)were optimized by using response surface methodology design based on the single-factor experiments. And the extraction rate of Chenopodium quinoa polysaccharide was 68.08 %,which was close to the theoretical value of 70.78 %. The crude polysaccharides extracted under the optimal conditions above were studied in vitro after deproteinization. The antioxidation experiment showed that the effect of Chenopodium quinoa polysaccharide on hydroxyl radical scavenging activity was significant,the effect of free radical scavenging on DPPH and ABTS+were not significant. In addition,the research showed that Chenopodium quinoa polysaccharide had a certain inhibitory effect on the activity of alpha-amylase,and the inhibition ratewas up to 27.29 %. It showed that Chenopodium quinoa polysaccharide had certain effect in reducing blood sugar.
引文
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[2]王晨静,赵习武,陆国权.藜麦特性及开发利用研究进展[J].浙江农林大学学报,2014,31(2):296-301
[3]Geraldine Avila Ruiz,Anke Arts,Marcel Minor,et al.A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa(Chenopodium quinoa Willd)[J].Food and Bioprocess Technology,2016,9(9):1502-1510
[4]魏爱春,杨修仕,么杨,等.藜麦营养功能成分及生物活性研究进展[J].食品科学,2015,36(15):272-276
[5]梁军林,李霞,李嘉奕,等.藜麦产品研发现状及前景[J].粮食加工,2017,42(6):64-67
[6]Isabelle L,Suênia Samara Santos Felex,Marta Suely Madruga,et al.Nutritional and sensory characteristics of gluten-free Quinoa(Chenopodium quinoa Willd)-based cookies development using an experimental mixture design[J].Journal of Food Science and Technology,2015,52(9):5866-5873
[7]Yuko Hirose,Tomoyuki Fujita,Toshiyuki Ishii,et al.Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan[J].Food Chemistry,2009,119(4):1300-1306
[8]石振兴.国内外藜麦品质分析及其减肥活性研究[D].北京:中国农业科学院,2016
[9]王龙飞,王新伟,赵仁勇.藜麦蛋白的特点、性质及提取的研究进展[J].食品工业,2017,38(7):255-258
[10]Miller I J,Blunt J W.New13C NMR Methods for Determining the Structure of Algal Polysaccharides.Part 3.The Structure of the Polysaccharide from Cladhymenia oblongifolia[J].Botanica Marina,2000,43(3):263-271
[11]Yi chen Hu.Chemical characterization,antioxidant,immune-regulating and anticancer activities of a novel bioactive polysaccharide from Chenopodium quinoa seeds[J].International Journal of Biological Macromolecules,2017(99):622-629
[12]聂少平,黄丹菲,殷军艺,等.食物中多糖组分的结构表征与活性功能研究进展[J].中国食品学报,2011,11(9):46-57
[13]许春平,杨琛琛,郑坚强,等.植物叶多糖的提取和生物活性综述[J].食品研究与开发,2014,35(14):111-114
[14]袁俊杰,蒋玉蓉,孙雪婷,等.藜麦多糖提取工艺的响应面法优化及其品种差异[J].食品科技,2016,41(1):154-159
[15]徐澜,郭晨晨,赵慧.超声波辅助提取藜麦多糖及其抑菌性与抗氧化性[J].江苏农业科学,2017,45(11):143-146
[16]Moncef Chouaibi,Leila Rezig,Khaled Ben daoued,et al.Extraction of Polysaccharide From Zizyphus Lotus Fruits[J].International Journal of Food Engineering,2012,8(3):1-24
[17]苗慧琴,霍秀文,王阳,等.山药多糖脱蛋白方法的研究[J].食品科技,2014,39(1):210-214
[18]宋思圆.黄秋葵花多糖的超声提取及其结构和抗氧化活性研究[D].杭州:浙江大学,2017
[19]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
[20]安金双,王迪,马士淇,等.响应面法优化灰树花中多糖超声波提取工艺的研究[J].食品研究与开发,2008(6):11-15
[21]刘军海,黄宝旭,刘玉刚,等.总黄酮提取工艺的响应面法优化[J].食品研究与开发,2010,31(11):51-56
[22]黄绍华,胡晓波,王震宙.山药多糖对α-淀粉酶活力的抑制作用[J].食品工业科技,2006(9):94-95