摘要
目的:探讨海红果多糖(polysaccharide from Malus prunifolia Borkh,PFM)提取工艺条件及其体外抗氧化活性。方法:采用三因素三水平正交试验设计,考察提取温度、时间和料液比3个因素对海红果多糖提取工艺的影响;以VC为对照,应用DPPH法测定海红果多糖清除有机自由基能力、ABTS法测定其总抗氧化能力、Fenton反应测定其清除羟自由基能力。结果:PFM最佳提取工艺条件为提取温度90℃、提取时间6h、料液比1:10(g/mL),此条件下PFM得率为6.75%;PFM对羟自由基具有较强的清除作用(P<0.05),效果优于清除DPPH自由基和ABTS+自由基,但弱于VC。结论:优化海红果提取工艺得到的PFM具有较强的体外抗氧化活性。
Objective： To explore optimal extraction process and in vitro antioxidant activity of polysaccharides from dried pulp of Malus micromalus Makino （PMM）. Methods： A three-factor, three-level orthogonal array design was used to investigate the effects of three extraction conditions including temperature, time and solid-to-solvent ratio on polysaccharide yield. In order to assess the in vitro antioxidant activity of PMM using vitamin C as control, their DPPH radical scavenging activity was measured and meanwhile, their total antioxidant capacity and hydroxyl radical scavenging activity of PMM were tested by ABTS assay and Fenton reaction, respectively. Results： The optimal conditions for the extraction of polysaccharides from dried pulp of Malus micromalus Makino were 6 h extraction at 90 ℃ and a solid-to-solvent ratio of 1：10 （g/mL）, resulting in a polysaccharide yield of 6.75 %. Although its antioxidant activity was weaker than that of vitamin C, PMM still revealed strong scavenging effect on hydroxyl, DPPH and ABTS＋ free radicals. PPM was more effective in scavenging hydroxyl free radicals than DPPH and ABTS＋ free radicals. Conclusion： The developed optimal procedure for the extraction of PMM is reliable. PMM has a strong antioxidant activity in vitro.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第18期88-92,共5页
Food Science
关键词
海红果
多糖
提取
体外抗氧化
Malus micromalus Makino
polysaccharide
extraction
antioxidant activity in vitro
