摘要
以桑叶茯砖茶为原料,研究水提取法对其中的多糖提取效果的影响以及桑叶茯砖茶多糖的抗氧化和降血脂作用。通过单因素实验考察了提取时间、提取温度、液料比以及提取次数等对多糖得率的影响,在此基础上,采用响应面分析法优化提取工艺,确定了桑叶茯砖茶多糖最佳提取工艺为:提取时间1.6 h,液料比16∶1 mL/g,提取温度51℃,提取次数1次,在该最佳条件下,桑叶茯砖茶多糖得率为10.43%,与模型预测值基本吻合,表明该提取工艺稳定可行。体外抗氧化和降血脂实验发现,当桑叶茯砖茶多糖质量浓度为80μg/mL时,对DPPH自由基的清除率达84.35%,当质量浓度达到130μg/mL时,其对ABTS+·的清除率可达72.30%,当桑叶茯砖茶多糖浓度为1.75 mg/mL时,对·OH的清除率为74.08%,表明抗氧化效果较好。当桑叶茯砖茶多糖质量浓度为3.50 mg/mL时,其对牛磺胆酸盐和甘氨胆酸盐的结合率分别达到59.96%和41.97%,表明具有较好的降血脂作用。
The mulberry leaves of fu brick tea was used to extracted polysaccharides by water extraction method and evaluate the antioxidant activity and hypolipidemic function.Based on the effects of extraction time,extraction temperature,liquid-solid ratio and extraction times on the yield of polysaccharides were investigated by single factor experiment,response surface methodology was used to optimize the extraction process,results showed that the optimum condition were as follows： extraction time 1.6 h,ratio of liquid to solid 16∶ 1 mL/g,extraction temperature 51 ℃,with 1 time extraction,under the best condition,mulberry leaves of fu brick tea polysaccharides was 10.43%,and which was consistent with the predicted results,it showed that the extraction process is stable and feasible. When the mulberry leaves fu brick tea polysaccharides concentration was80 μg/mL,the rate of scavenging DPPH radicals was 84.35%,and when the polysaccharides concentration was 130 μg/mL,ABTS＋·scavenging rate was 72.30%,when the mulberry leaves fu brick tea polysaccharides concentration was 1.75 mg/mL,the rate of scavenging·OH was 74.08%,it showed mulberry leaves of fu brick tea polysaccharides had good antioxidant activity effect.When the mulberry leaves of fu brick tea polysaccharides concentration was 3.50 mg/mL,the combination rate of sodium taurine sodium cholate and sodium glycine sodium cholate respectivelyreached to 59.96% and 41.97%,it showed mulberry leaves of fu brick tea polysaccharides had good effect on hypolipidemic.
作者
曾桥
韦承伯
韩国锋
韦文龙
蒋佳琪
ZENG Qiao;WEI Cheng-bo;HAN Guo-feng;WEI Wen-long;JIANG Jia-qi(School of Food and Biological Engineering,Shaanxi University of Science ＆ Technology,Xi＇an 710021,China;College of Bioresources Chemical and Materials Engineering,Shaanxi University of Science ＆ Technology,Xi＇an 710021,China;Shaanxi Research Institute of Agricultural Products Processing Technology,Xi＇an 710021,China;Shaanxi Pu Dao Fu Brick Tea Limited by Share Ltd,Xianyang 713700,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第18期193-200,共8页
Science and Technology of Food Industry
基金
2017年国家级大学生创新创业训练计划项目(20171070803)
咸阳市科技计划项目(2017K02-108)
陕西省重点研发计划一般项目(2018NY-093)
关键词
桑叶
茯砖茶
多糖
水提取法
响应面法
抗氧化
降血脂
mulberry leaf
fu brick tea
polysaccharide
water extraction method
response surface methodology
antioxidantactivity
hypolipidemic
