摘要
对凌枣多糖制备工艺进行了优化,并分析了凌枣多糖提取液的自由基清除能力。结果表明,采用水提醇沉法制备凌枣多糖,最佳工艺参数为:水温85℃、提取时间3h、液固比20m L/g和p H为9,在此条件下,凌枣多糖得率为0.51%。采用酶解脱除蛋白质的方法对提取出的粗多糖进行了初步纯化,对纯化后凌枣多糖的3种体外抗氧化体系(羟自由基清除能力、DPPH自由基清除能力及抗脂质过氧化能力)分析的结果表明,凌枣多糖具有很强的羟自由基清除能力,较好的DPPH自由基清除能力和抗脂质过氧化能力,在多糖浓度分别超过1.6μg/m L、0.25mg/m L和0.20mg/m L后,凌枣多糖的3种自由基清除能力都分别高于同浓度的维生素C溶液或BHT溶液。
Extraction technique and free radical scavenging ability of polysaccharide from ling jujube were investi- gated. The optimum conditions of water solution and alcohol sedimentation method were as follows： extraction tem- perature 85~C, extraction time 3h, ratio of liquid to solid 20mL/g, and pH 9, under the optimal conditions, polysaccharide yield of ling jujube was 0.51%, the crude polysaccharide extract was preliminary purified by enzymol- ysis for removing protein. Three kinds of in vitro antioxidant system （hydroxyl radical scavenging activity, DPPH radical scavenging, and inhibiting activity of liposome peroxidation） results showed that polysaccharide extracted from ling jujube had superior hydroxyl radical scavenging activity, and preferable DPPH radical scavenging activity and inhibiting activity of liposome peroxidation, after exceeding mass concentration of 1.6μg/mL, 0.25mg/mL, and 0.20mg/mL, respectively, antioxidant activity of ling jujube polysaccharide were all higher than those of ascorbic acid or butylated hydroxytoluene.
出处
《食品与发酵科技》
CAS
2015年第4期1-5,共5页
Food and Fermentation Science & Technology
基金
辽宁省食品安全重点实验室开放课题(LNSAKF2011015)
关键词
凌枣
多糖
提取工艺
抗氧化能力
ling jujube
polysaccharide
extraction technology
antioxidative activity
