摘要
探究利用响应面法优化客家黄酒粗多糖的提取工艺参数以及其抗氧化活性。结果表明,浓缩比、乙醇体积分数、醇沉时间与客家黄酒粗多糖得率存在显著相关性。最佳提取参数为:浓缩比1/4;乙醇体积分数89%;醇沉时间22 h。验证试验条件下客家黄酒粗多糖最高得率为2.864%。此外,选取了还原能力、羟自由基和亚硝基清除能力对客家黄酒多糖进行体外抗氧化研究。结果得出,在试验浓度范围,客家黄酒多糖具有一定的抗氧化活性,且随着浓度的升高而增强。纯化多糖的抗氧化能力强于粗多糖。
Based on the single factor test, the extraction process parameters of the crude polysaccharide of Hakka rice wine were optimized by response surface method. The results showed that there was a significant correlation between the concentration ratio, the ethanol concentration and the precipitation time and the crude polysaccharide yield of Hakka rice wine. The best extraction parameters were： concentration ratio 1/4, ethanol concentration 89%, precipitation time 22 h. The maximum yield of crude polysaccharide of Hakka rice wine was 2.864%. In addition, the antioxidant activity of polysaccharide of Hakka rice wine was studied by reducing ability, hydroxyl radical and nitroso scavenging ability. The results showed that the polysaccharide had a certain antioxidant activity in the experimental concentration range, and increased with the increase of the concentration. Purified polysaccharide had stronger antioxidant ability than crude polysaccharide.
作者
曹甜
刘晓艳
刘露
白卫东
黄伟健
赵文红
CAO Tian1, LIU Xiaoyan1,2, LIU Lu1, BAI Weidong1,2., HUANG Weijian1, ZHAO Wenhong1,2(1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering,Guangzhou 510225; 2. Guangdong Engineering Center for Lingnan Specialty Food,Guangzhou 51022)
出处
《食品工业》
CAS
北大核心
2018年第10期40-45,共6页
The Food Industry
基金
广东省产学研项目(2013B090600157)
广东省自然科学基金项目(2014A030313592)
广东省教育厅重点项目
广式传统食品加工与安全控制重点实验室(201509010005)
广州市科技计划项目"广式传统发酵制品中氨基甲酸乙酯控制技术研究及其示范"(201803020012)
仲恺农业工程学院研究生科技创新项目(KJCX2017002)
关键词
客家黄酒
多糖
响应面法
抗氧化活性
Hakka rice wine
polysaccharides
response surface method
antioxidant activity
