摘要
以超声波辅助水提取红豆多糖为原料,采用响应面法对提取工艺进行优化,并评价其抗氧化性及抑菌活性。响应面分析结果表明,红豆多糖的最佳提取工艺为:料液比(m红豆∶V水)1∶26(g/mL),超声温度51℃,超声时间94 min,此条件下多糖提取率为(9.92±0.04)%,与模型预测值基本一致。红豆多糖具有较强的总还原能力和清除·OH、ABTS+·能力,且清除能力与浓度呈量效关系。此外,红豆多糖对4种供试菌均有抑菌活性,且对金黄色葡萄球菌和大肠杆菌的抑菌活性最强。
Using ultrasonic-assisted water extracted red bean polysaccharides as raw materials,response surface methodology was used to optimize the extraction process,and its antioxidant and antibacterial activities were evaluated.Response surface analysis results shown that the best extraction process for red bean polysaccharides is material-to-liquid ratio with 1∶26(g/mL),ultrasonic temperature with 51℃,ultrasonic time with 94 min,the extraction rate of polysaccharide under these optical conditions is(9.92±0.04)%,which is basically consistent with the predicted value of the model.Red bean polysaccharides possesses strong total reducing ability and ability to remove·OH and ABTS+·,and the removal ability has a dose-effect relationship with its concentration.In addition,red bean polysaccharides shown antibacterial activity against the four tested bacteria,especially for Staphylococcus aureus and Escherichia coli.
作者
邵佩
庄虎
谢超
陈胜
SHAO Pei;ZHUANG Hu;XIE Chao;CHEN Sheng(Wuhan Huanghelou Flavors and Fragrances Co.,Ltd.,Wuhan,Hubei 430040,China;Hubei China Tabacco Industry Co.,Ltd.,Wuhan,Hubei 430040,China)
出处
《食品与机械》
北大核心
2021年第2期173-178,共6页
Food and Machinery
关键词
红豆
多糖
超声波辅助提取
抗氧化
抑菌
red bean
polysaccharides
ultrasonic assisted extraction
antioxidant
antibacterial
