摘要
本文采用动态高压微射流联合水提法对牛蒡根多糖提取工艺进行优化,并分析其红外光谱结构和单糖组成,评价其对DPPH·、·OH和ABTS^(+)·的清除活性。结果表明:影响牛蒡根多糖得率的因素大小依次为微射流压力>浸提温度>液固比>提取时间>处理次数。通过响应面优化试验确定牛蒡根多糖最佳提取工艺为:微射流压力148.0 MPa、液固比25:1 mL/g、处理次数2次、浸提温度63℃和提取时间1 h。在此条件下,牛蒡根多糖得率预测值达29.6%,实际得率29.7%与预测值相对误差仅0.3%。初步分析牛蒡根多糖为呋喃型多糖,且主要由果糖、葡萄糖、阿拉伯糖、半乳糖和盐酸氨基葡萄糖5种单糖组成,摩尔比为0.844:0.122:0.024:0.008:0.002。牛蒡根多糖对DPPH·、ABTS^(+)·及·OH均具有不同程度的清除效果,且呈现出剂量依赖性,其IC_(50)值分别为0.30、0.36和3.93 mg/mL。该研究为牛蒡根多糖的绿色高效提取提供了参考。
In this paper,the extraction process of burdock root polysaccharide was optimized using dynamic high pressure microfluidization(DHPM)combined with water extraction,and its infrared spectral structure and monosaccharide composition were analyzed to evaluate its scavenging activities against DPPH·,·OH and ABTS^(+)·radicals.The results showed that the factors affecting the yield of burdock root polysaccharide were DHPM pressure>extraction temperature>liquid to solid ratio>extraction time>number of treatments in descending order.The optimal extraction conditions were determined by response surface methodology:DHPM pressure of 148.0 MPa,liquid-solid ratio of 25:1 mL/g,two times of treatment,extraction temperature of 63℃ and extraction time of 1 h.Under these conditions,the predicted yield of burdock root polysaccharide reached 29.6%,and the relative error between the actual yield of 29.7%and predicted values was only 0.3%.The polysaccharides were mainly composed of fructose,glucose,arabinose,galactose and glucosamine hydrochloride,with molar ratios of 0.844:0.122:0.024:0.008:0.002.The polysaccharides of burdock root had different effects on DPPH·,ABTS^(+)·and·OH radicals.The IC_(50) values were 0.30,0.36 and 3.93 mg/mL,respectively.The study would provide a reference for the green and efficient extraction of burdock root polysaccharide.
作者
张辰辰
宋江峰
刘元法
耿宁宁
马恺扬
王林
李莹
ZHANG Chenchen;SONG Jiangfeng;LIU Yuanfa;GENG Ningning;MA Kaiyang;WANG Lin;LI Ying(School of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agro-Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Future Food Bai Ma Research Institute,Nanjing 211225,China)
出处
《食品工业科技》
CAS
北大核心
2023年第12期260-267,共8页
Science and Technology of Food Industry
基金
江苏省农业科技自主创新资金(CX(19)2006)
农业农村部农产品质量安全收贮运管控重点实验室开放课题(S2021KFKT-04)
白马未来食品研究院揭榜挂帅项目(JBGS-2021-004)。
关键词
牛蒡根
多糖提取
动态高压微射流
单糖组成
抗氧化活性
burdock root
polysaccharide extraction
dynamic high pressure microfluidization
monosaccharide composition
antioxidant activity
