摘要
以库区川明参为原料,研究其粗多糖的超声辅助酶法提取工艺参数及体外抗氧化活性。单因素试验考查酶用量、提取温度、提取时间和提取pH值对多糖提取率的影响,确定各工艺参数范围。以此为基础,通过响应面分析法优化多糖提取条件,结果表明,在纤维素酶用量0.26 g,提取温度54℃,提取时间43 min,酶解pH4.20的条件下川明参多糖(Chuanmingshen violaceum polysaccharides,CVP)的提取率最高,其预测值为49.98%。按此条件进行验证试验,提取率为(49.52±0.53)%,与理论预测值比较接近。傅里叶红外光谱分析表明,CVP结构中可能有吡喃糖残基的存在;抗氧化试验结果显示,川明参多糖具有较好的体外抗氧化活性,是一种潜在的天然抗氧化活性成分。
The Extraction process parameters and antioxidant activity of crude polysaccharides from Chuanmingshen violaceum polysaccharides(CVP)in reservoir area were studied by ultrasound-assisted enzymatic extraction.The effects of enzyme dosage,extraction temperature,and extraction time and extraction pH on the extraction rate of polysaccharides were investigated by single factor experiments,and the range of technological parameters was determined.In this basis,the extraction conditions of polysaccharides were optimized by response surface methodology.The results showed that the extraction rate of CVP was the highest with the predicted value of 49.98%under the conditions of 0.26 g enzyme dosage,54℃extraction time of 43 min and pH value of 4.20.According to this condition,the extraction rate was(49.52±0.53)%,which was close to the theoretical predicted value.Fourier transform infrared spectroscopy(FT-IR)analysis showed that pyranose residues may exist in CVP structure.Antioxidant experiments showed that CVP had good antioxidant activity in vitro,and was a potential natural antioxidant component.
作者
高涛
罗振宇
罗黄洋
秦巧玲
唐华丽
GAO Tao;LUO Zhen-yu;LUO Huang-yang;QIN Qiao-ling;TANG Hua-li(College of Biology and Food Engineering,Chongqing Three Gorges University,Wanzhou 404100,Chongqing,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第23期86-92,共7页
Food Research and Development
基金
重庆市教委科学技术研究项目(KJ1601008)
重庆市基础与前沿研究项目(cstc2016jcyjA0522)
重庆三峡学院博士基金项目(0968905)
重庆三峡学院校级重大培育项目(17ZP05)。
关键词
川明参
多糖
超声辅助酶法提取
响应面分析法
抗氧化
Chuanminshen violaceum
polysaccharide
ultrasound-assisted enzymatic extraction
response surface analysis
antioxidant
