摘要
以玛咖为实验原料,利用三相萃取法优化玛咖多糖的提取工艺,并对其抗氧化性进行研究。玛咖多糖提取工艺中,对(NH4)2SO4添加量、叔丁醇添加量、萃取温度、水提次数等因素进行单因素实验,在此基础上进行响应面优化设计,得到最佳工艺条件为(NH4)2SO4添加量30%、叔丁醇添加量10 mL、萃取温度37℃、水提次数1次,多糖提取率达到45.3%。玛咖多糖的抗氧化性研究发现,玛咖多糖对·OH自由基和DPPH·自由基的半数清除率值分别达到2.5 mg/mL和11.6 mg/mL,说明具有很较高的抗氧化性,三相萃取法工艺很好的保留玛咖多糖的活性。
In this paper,Maca powder was used as the experimental material,and the extraction process of polysaccharides from Maca was optimized by three-phase extraction.The antioxidant activity of Maca polysaccharides was studied.In the extraction process of Maca polysaccharides,single factor experiments were carried out on the factors of(NH4)2SO4 addition,tert butyl alcohol addition,extraction temperature and extraction times.On this basis,response surface methodology was used to optimize the extraction process.The optimum extraction conditions were as follows:(NH4)2SO4 addition 30%,tert butyl alcohol addition 10 mL,extraction temperature 37℃,extraction times 1 time,and the extraction rate of polysaccharide reached 45.3%.The antioxidant activity of Maca polysaccharides was studied.The scavenging rate of the Maca polysaccharide to OH,DPPH·radicals was 2.5 mg/mL and 11.6 mg/mL with IC50 values.The results showed that Maca polysaccharides had strong antioxidant activity,and the three-phase extraction process also retained its activity well.
作者
胡燕杰
HU Yan-jie(Ninghai Food Inspection Center,Ninghai 315600)
出处
《中国食品添加剂》
CAS
2019年第9期125-131,共7页
China Food Additives
关键词
三相萃取
玛咖
多糖
抗氧化
three-phase extraction
maca
polysaccharides
antioxidant
