摘要
该研究优化超声波辅助热水提取山楂多糖和山药多糖的工艺,并研究其单糖组成和抗氧化活性。在单因素试验的基础上,以超声时间、料液比和浸提温度为因素,以多糖提取率为响应值,采用响应面法建立模型并分析。研究发现山楂多糖提取工艺的最佳参数为超声时间28 min、料液比1∶24.8(g/mL)、浸提温度71.5℃、浸提时间120 min,在此条件下,提取率为49.09%;山药多糖提取工艺的最佳参数为超声时间42 min、料液比1∶30(g/mL)、浸提温度70.0℃、浸提时间180 min,在此条件下,提取率为12.81%。通过离子色谱法确定了山楂多糖和山药多糖的单糖组成和比例。由体外抗氧化试验可知,山楂多糖对DPPH自由基、ABTS自由基、羟基自由基的清除率分别为80.58%、97.61%、68.4%,表现出较强的自由基清除能力。
In this study,the process of ultrasound-assisted hot water extraction of hawthorn polysaccharides and yam polysaccharides is optimized,and their monosaccharide composition and antioxidant activity are investigated.On the basis of single factor test,with ultrasonic time,solid-liquid ratio and extraction temperature as the factors and polysaccharide extraction yield as the response value,the model is established and analyzed by response surface method.It is found that the optimal parameters of extraction process of polysaccharides from hawthorn are ultrasonic time of 28 min,solid-liquid ratio of 1∶24.8(g/mL),extraction temperature of 71.5℃and extraction time of 120 min,under these conditions,the extraction yield is 49.09%.The optimal parameters of extraction process of polysaccharides from yam are ultrasonic time of 42 min,solid-liquid ratio of 1∶30(g/mL),extraction temperature of 70.0℃and extraction time of 180 min,under these conditions,the extraction yield is 12.81%.The monosaccharide composition and proportion of polysaccharides from hawthorn and yam are determined by ion chromatography.In vitro antioxidant test shows that the scavenging rates of hawthorn polysaccharides on DPPH free radicals,ABTS free radicals and hydroxyl free radicals are 80.58%,97.61%,68.4%respectively,showing stronger free radical scavenging capacity.
作者
杨欣宇
高赛
刘寅初
高晓炜
冯随
高晓光
YANG Xin-yu;GAO Sai;LIU Yin-chu;GAO Xiao-wei;FENG Sui;GAO Xiao-guang(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Hebei Double Pigeon Foodstuffs Co.,Ltd.,Shijiazhuang 050021,China;Shijiazhuang Pig Industry Technology Research Institute,Shijiazhuang 050021,China;Langfang Shengwei Foodstuffs Co.,Ltd.,Langfang 065600,China)
出处
《中国调味品》
CAS
北大核心
2024年第7期38-44,59,共8页
China Condiment
基金
河北省农业科技成果转化资金。
关键词
山楂多糖
山药多糖
单糖
超声波
自由基
抗氧化活性
hawthorn polysaccharides
yam polysaccharides
monosaccharides
ultrasound
free radicals
antioxidant activity
作者简介
杨欣宇(1999—),女,硕士,研究方向:畜产科学。;通信作者:高晓光(1984—),男,副教授,博士,研究方向:畜产科学。
