摘要
以芋头为材料,采用超声波辅助法提取芋头多糖,对超声时间、超声温度和液料比进行响应面设计,优化芋头多糖的提取工艺,并对芋头多糖进行组分鉴定和抗氧化能力分析。结果表明,芋头多糖的最佳提取工艺为超声时间1.92 h、超声温度69.84 ℃、液料比40:1(mL/g),此时芋头多糖的提取率为5.74%,验证试验表明此工艺条件准确可靠。通过离子色谱法鉴定出木糖、鼠李糖、甘露糖、半乳糖、葡萄糖和半乳糖醛酸6种主要单糖,其中木糖含量最高,约为32.42 g/100 g芋头多糖。通过抗氧化能力分析可知,芋头多糖具有一定的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力和2,2’联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基清除能力,其清除能力与多糖浓度存在一定的量效关系。综上可知,通过响应面优化的超声波水提工艺是一种较好的芋头多糖提取方法,所提芋头多糖具有一定的抗氧化能力。
Taro polysaccharides were extracted by ultrasonic water extraction method and the extraction condition was optimized based on single factor experiment and response surface experiment.The monosaccharide composition of taro polysaccharides was indentified and antioxidant capacity test was performed subsequently.The result showed that the optimal extraction condition of taro polysaccharides was 1.92 h of ultrasonic time,79.84 ℃ of ultrasonic temperature and 40:1(mL/g) of liquid-solid ratio.The highest extraction rate of taro polysaccharides was 5.74% under this optimal extraction condition,and verification test confirmed the validity and reliability.Six monosaccharides were indentified from taro polysaccharides,including xylose,rhamnose,mannose,galactose,glucose and galacturonic acid.Xylose showed the highest content of 32.42 g/100 g.The taro polysaccharides showed some scavenging capacity of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical and 2,2-azino-bio-3-ethylbenzothiazoline-6-sulfonic acid(ABTS) free radical.In summary,it is a good method to extract taro polysaccharides by the response surface optimal extraction condition of ultrasonic water extraction,the extracted taro polysaccharides have some antioxidant capacity.
作者
杜志磊
张璐瑶
麻吉腾
周琼
马鑫姣
郭智杰
范新光
蒋小满
DU Zhilei;ZHANG Luyao;MA Jiteng;ZHOU Qiong;MA Xinjiao;GUO Zhijie;FAN Xinguang;JIANG Xiaoman(College of Food Engineering,Ludong University,Yantai 264025,China;Institute of Bionanotechnology,Ludong University,Yantai 264025,China;Inspection and Testing Center of Muping District,Yantai 264199,China)
出处
《食品科技》
CAS
北大核心
2021年第4期155-161,共7页
Food Science and Technology
基金
山东省重点研发计划项目(2017GNC13111)
国家自然科学基金项目(31901738)
山东省自然科学基金项目(ZR2019PC032)
烟台市科技创新发展计划项目(2021YT06000664)。
关键词
芋头
多糖
超声波提取
响应面法
抗氧化能力
taro
polysaccharide
ultrasonic extraction
response surface method
antioxidant capacity
