摘要
以牛蒡子为材料,采用超声波辅助热水法提取牛蒡子多糖。在单因素试验的基础上,选择固液比、提取时间、提取温度为影响因素,应用Box-Behnken中心组合进行3因素3水平设计,以牛蒡子多糖得率为响应值,进行响应面分析。通过体外清除DPPH·、·OH、O2-·和还原力的测定,研究牛蒡子多糖的抗氧化活性。结果表明:牛蒡子多糖的最优提取工艺条件为液固比19.8∶1(m L∶g)、提取时间3.1 h、提取温度85.1℃。在此条件下牛蒡子多糖的提取率为6.43%。牛蒡子多糖具有较好的抗氧化活性,清除自由基能力和还原能力均表现出一定浓度依赖性。牛蒡子多糖清除DPPH·、·OH、O2-·和还原力的半数有效浓度(IC50)分别为1.05、1.21、1.25和1.43 mg/m L。
Optimization of the ultrasonic-assisted hot water extraction of polysaccharides from Fructus arctii was studied. Based on single-factor experiments,three independent factors of ratio of water to raw material,extraction time and extraction temperature were selected as affecting factors during extraction. The experiments were arranged according to BoxBehnken central composite experiment design. Response surface analysis method was applied to determine the effect of central composite experiment design. The antioxidant activities of polysaccharides were evaluated by DPPH radical scavenging activity( DPPH),hydroxyl radical scavenging( ·OH),superoxide radical scavenging activity( O2-·) and reducing power. The results showed that the optimum polysaccharides from Fructus Arctii extraction conditions was: ratio of water to raw material 1∶ 19. 8( g∶ m L),extraction time 3. 1 h,and extraction temperature 85. 1 ℃. The yield of polysaccharides was reached 6. 43% under this condition. Polysaccharides of Fructus arctii have good antioxidant activity and the ability of scavenging free radicals and reducing power and they all concentration dependent. The IC50 of DPPH,·OH,O2-· and reducing power were 1. 05 mg / m L,1. 21 mg / m L,1. 25 mg / m L and 1. 43 mg / m L,respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第6期207-212,共6页
Food and Fermentation Industries
基金
四川省科技厅科技计划项目(2014FZ0056)
四川省农业科技成果转化资金项目(14NZ0018)
关键词
牛蒡子
多糖
超声波辅助提取
抗氧化活性
Fructus arctii
polysaccharides
ultrasonic-assisted extraction
antioxidant activities
