摘要
研究乌贼墨汁多糖的提取工艺和抗氧化能力。采用单因素试验和正交试验对乌贼墨汁多糖提取条件进行优化,同时通过乌贼墨汁多糖对清除DPPH自由基、.OH和Fe3+还原能力的测定考察多糖的抗氧化能力。结果表明,最佳提取条件为加酶量4.5%、料水比1:15(g/mL)、温度50℃、时间4h、pH8,此条件下乌贼墨汁多糖的得率为3.63%。乌贼墨汁多糖具有一定的抗氧化能力,且在一定范围内,墨汁多糖的抗氧化能力与质量浓度呈线性正相关关系,其中对DPPH自由基和.OH的半数清除质量浓度分别为3.61mg/mL和8.06mg/mL。
One-factor-at-a-time method combined with orthogonal array design was employed to optimize enzymatic extraction of polysaccharides from squid ink with alkaline protease.The antioxidant activity of polysaccharides from squid ink was investigated by DPPH and hydroxyl free radical scavenging assays and ferric reducing assay.The optimal conditions for polysaccharide extraction were 4.5% enzyme amount,1：15 material-to-liquid ratio,50 ℃,pH 8 and 4 h,resulting in a polysaccharide yield of 3.63%.Squid ink polysaccharides had some antioxidant activity.A positive liner correlation between the antioxidant activity and concentration of squid ink polysaccharides was found over the investigated ranges.The The half maximal inhibitory concentrations（IC50） against DPPH and hydroxyl free radicals were 3.61 mg/mL and 8.06 mg/mL respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期95-99,共5页
Food Science
基金
浙江省科技厅重大攻关项目(2009C03017-3)
关键词
乌贼墨汁
多糖
提取
抗氧化
squid ink
polysaccharides
extract
antioxidant activity
