摘要
为了提取平欧榛子多糖并对其进行体外抗氧化活性的研究。采用超声辅助水提法,在单因素试验的基础上,利用响应面的Box-Behnken设计对提取工艺进行优化。以蛋白脱除率和多糖损失率为指标,选择理想的脱蛋白方法,醇沉后冷冻干燥得到平欧榛子多糖。以2,2-二苯基-1-苦肼基(2,2-Diphenyl-1-pikryl-hydrazyl,DPPH)自由基清除率、抑制羟自由基(·OH^-)能力以及超氧阴离子(·O_2^-)清除率为指标,对平欧榛子多糖体外抗氧化活性进行评价,并以Vc作对照。结果表明,超声功率140 W,提取温度71℃,提取时间41 min,水料比为27:1,在此条件下平欧榛子多糖理想的最大得率为11.97%,验证结果多糖的得率为11.83%。在试验条件下,木瓜蛋白酶法最为适合,蛋白脱除率和多糖损失率分别为90.31%和5.66%。抗氧化结果表明,相同浓度下,平欧榛子多糖对于·OH^-和·O_2^-具有较强的清除能力,并与质量浓度呈一定的正相关关系,而对DPPH自由基的清除能力很弱,与多糖的质量浓度关系不显著。
In order to extracting flat-European Hybrid hazelnut polysaccharides and exploring the antioxidant activities in vitro. Based on the single-factor experiment, we optimized the ultrasoundassisted water extraction conditions of polysaccharides from flat-European Hybrid hazelnut by BoxBehnken design of response sur face methodology. Furthermore, evaluated by the rate of protein removal and the loss rate of polysaccharides, the reasonable method of deproteinization was chosen. The polysaccharides could be obtained after alcohol precipitating and freeze-drying. The antioxidant activities in vitro of the extracted polysaccharides measured by using 2,2-Diphenyl-1-pikryl-hydrazyl（DPPH） radical scavenging, ·OH^-inhitbitting and ·O_2^-scavenging methods and compared with Vc. The optimal extraction conditions were obtained as follow： ultrasonic power 140 W, extraction temperature 71 ℃, extraction time 41 min and water-to-material ratio 27：1. Under these conditions, the highest yield of polysaccharides was 11.97%. Verifying result was 11.83%. Under the conditions, papain method was the suitable for deproteinization, rate of protein removal and loss of polysaccharides could reach to 90.31% and 5.66%. The extracted polysaccharides exhibited powerful antioxidant activities against ·OH^-and ·O_2^-in a concentration-dependent manner but a weak DPPH radical scavenging activities with no significant concentration-dependent relationship.
作者
张炜佳
吕春茂
孙希云
孟宪军
邓晓雨
房丹丹
ZHANG Wei-jia LYU Chun-mao SUN Xi-yun MENG Xian-jun DENG Xiao-yu FANG Dan-dan(College of Food Science, Shenyang Agricultural University, Shenyang 110866)
出处
《食品科技》
CAS
北大核心
2017年第9期188-196,共9页
Food Science and Technology
基金
沈阳市科技计划项目(F16-205-1-21)
关键词
平欧榛子
多糖
响应面分析
抗氧化
flat-European Hybrid hazelnut
polysaccharides
response surface methodology
antioxidant activity
