摘要
目的:通过微波-超声波联合辅助提取法优化笋壳多糖提取工艺,并研究其抗氧化活性。方法:考察提取时间、料液比、微波功率、超声波功率、提取次数对笋壳多糖含量的影响,在单因素试验基础上做L9(34)正交试验优化提取工艺参数,通过测定笋壳多糖清除羟自由基、超氧阴离子自由基、1,1-二苯基-2-苦基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的能力来评价其抗氧化活性,并同传统热水浸提法进行比较。结果:微波-超声波联合辅助提取最优工艺条件为提取时间30 min、料液比1∶30(g/m L)、微波功率200 W、超声波功率750 W,笋壳多糖得率为2.76%,粗多糖中多糖含量为37.63%;清除羟自由基、DPPH自由基和超氧阴离子自由基的半抑制浓度分别为0.17、0.43 mg/m L和大于16 mg/m L。微波-超声波联合辅助提取法的各项指标均优于热水浸提法。结论:微波-超声波联合辅助提取笋壳多糖比传统热水浸提具有耗时短、效率高等优点,笋壳水溶性多糖具有显著体外抗氧化活性。
Objective： To optimize the microwave-ultrasonic assisted extraction of polysaccharides from bamboo shoot shell and assess the antioxidant capacity in vitro of the extracted polysaccharides. Methods： The effects of extraction time, solid to liquid ratio, microwave power, ultrasonic power and extraction time on the extraction yield of polysaccharides were investigated. Based on the results of single-factor experiments, orthogonal array experiments were carried out to determine the optimum process parameters. The antioxidant capacity of bamboo shoot shell polysaccharides was evaluated by the scavenging activities against hydroxyl（OH·）, superoxide anion（O2-·） and 1,1-diphenyl-2-picrylhydrazyl（DPPH） free radicals, and compared with hot water-extractable polysaccharides from bamboo shoot shell. Results： The best conditions for microwave-ultrasonic assisted extraction were determined as follows： extraction time, 30 min; solid to liquid ratio, 1：30（g/m L）; microwave power, 200 W; and ultrasonic power, 750 W, leading to an extraction yield of 2.76% and a polysaccharide content of 37.63% in the crude extract. The half-inhibitory concentration（IC50） values for OH·, DPPH and O2-· free radicals were 0.17, 0.43 mg/m L and greater than 16 mg/m L, respectively. Microwave-ultrasonic assisted extraction was better than hot water extraction in terms of antioxidant activity. Conclusion： Compared with hot water extraction, microwave-ultrasound assisted extraction is time saving and reveals higher extraction yield. In addition, water-extractable polysaccharides from bamboo shoot shell have significant antioxidant activity in vitro.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第16期72-76,共5页
Food Science
基金
福建省高等学校科技创新团队支持计划项目(闵教科[2012]03号)
福建农林大学科技创新团队支持计划项目(cxtd12009)
关键词
笋壳
多糖
提取
微波
超声波
抗氧化
bamboo shoot shell
polysaccharides
extraction
microwave
ultrasonic extraction
antioxidant activity
