摘要
为了充分利用紫山芋资源,以紫山芋渣为原料,采用超声协同淀粉酶法提取紫山芋多糖。以多糖提取率为响应值,通过Plackett-Burman(PB)试验设计、最陡爬坡试验和Box-Behnken试验设计对多糖提取条件进行优化,并对紫山芋多糖的结构及生物活性进行初步研究。结果表明,液料比、提取温度和超声功率对紫山芋多糖提取率具有显著影响(p<0.05);经响应面优化最佳液料比为23.7∶1(mL·g-1)、提取温度66.6℃、超声功率207W,在此条件下,紫山芋多糖提取率可达5.42%,试验结果重现性良好,模型可靠;多糖红外光谱扫描结果及体外生物活性试验显示,紫山芋多糖是由β-糖苷键连接而成的吡喃型酸性多糖,具有极强的抗氧化能力和一定的抑癌功能,可显著抑制胃癌SGC7901细胞增殖,IC50为416.8μg·mL-1。表明加工副产物紫山芋渣具有开发药食兼用的生物功能性多糖的潜在价值。
In order to develop and utilize the resources of purple-fleshed sweet potato, ultrasonic-assisted α-amylase extraction method was used to prepare polysaccharide of purple-fleshed sweet potato residue（PPSR）. Extraction condition for PPSR was optimized with Plackett-Burman design, steepest ascent test and Box-Benhken design using extraction rate as response value, and the structure and bioactivities of PPSR were also analyzed. The results showed that optimum extraction condition for PPSR was mainly determined by the key variables（ p〈0.05）, namely, ratio of water to raw material 23.7∶1（m L·g^-1）, extraction temperature 66.6℃ and ultrasonic power 207 W. Under the optimal condition, the actual rate of PPSR was well matched with the predicted value and reached 5.42%. Furthermore, PPSR with β-galactan, exhibited both strong antioxidant activities and inhibitory activity on SGC7901 at 416.8 μg·m L-1（IC50）, which indicated PPSR possesses good potential for natural medical health food.
出处
《食品工业》
北大核心
2014年第11期47-52,共6页
The Food Industry
基金
江苏省农产品物理加工重点实验室开放基金(JAPP2013-4)
关键词
紫山芋渣
多糖提取
工艺优化
抗氧化
抗肿瘤
purple-fleshed sweet potato residue
polysaccharide extraction
optimization
antioxidant
antitumor
