摘要
通过优化树莓多糖的提取工艺,提高树莓多糖得率。应用超声波辅助双水相提取树莓多糖,对料液比、超声时间、超声温度、超声功率、乙醇体积分数、硫酸铵质量分数等提取参数进行调整,采用均匀试验设计原理,在单因素试验的基础上,通过回归分析得到最优条件,并通过高效液相色谱分析技术初步探讨了树莓多糖的单糖组成及分子量,并通过体外试验对其抗氧化能力进行了研究。试验结果表明,料液比1∶44(g/mL),超声时间50 min,超声温度60℃,超声功率525 W,乙醇体积分数2%,硫酸铵质量分数33%为超声辅助双水相提取树莓多糖的最佳工艺条件,在此条件下树莓多糖得率达到14.73%。采用高效液相色谱法分析得出树莓多糖由1.71%甘露糖、0.37%核糖、3.79%鼠李糖、1.52%葡萄糖醛酸、10.92%半乳糖醛酸、25.74%葡萄糖、29.78%半乳糖、1.52%木糖、24.27%阿拉伯糖、0.36%岩藻糖组成,平均重均分子量为26.69 ku。体外抗氧化试验得出,当树莓多糖质量浓度为3 mg/mL时,其对ABTS自由基、DPPH自由基、羟基自由基的清除率分别为70.53%、81.24%、33.97%。通过优化树莓多糖的提取工艺,为其开发利用提供了参考依据。
The purpose of this study was to optimize the extraction process of raspberry polysaccharides to improve the yield.Raspberry polysaccharides were extracted by ultrasonic-assisted aqueous phase,and the solid-liquid ratio,ultrasonic time,ultrasonic temperature,ultrasonic power,anhydrous ethanol mass fraction,ammonium sulfate mass fraction,etc.,were selected by uniform experimental design principle.On the basis of single factor test,the optimal conditions were obtained by regression analysis.The monosaccharide composition and molecular weight of raspberry polysaccharides were preliminarily discussed by high performance liquid chromatography(HPLC)analysis technology,and their antioxidant capacity was studied by in vitro experiments.The optimal process conditions for the extraction of raspberry polysaccharides were 1∶44 g/mL,ultrasonic time 50 min,ultrasonic temperature 60℃,ultrasonic power 525 W,absolute ethanol content 25%,ammonium sulfate mass fraction 33%,and the yield of raspberry polysaccharides reached 14.73%under these conditions.HPLC analysis of raspberry polysaccharides was composed of 1.71%mannose,0.37%ribose,3.79%rhamnose,1.52%glucuronic acid,10.92%galacturonic acid,25.74%glucose,29.78%galactose,1.52%xylose,24.27%arabinose,0.36%fucose,with an average molecular weight of 26.69 ku.In vitro,antioxidant experiments showed that when the concentration of raspberry polysaccharide was 3 mg/mL,the inhibition rates of ABTS freeradical,DPPH free radical andhydroxyl free radical were 70.53%,81.24%and 33.97%,respectively.This study provided an efficient extraction process for raspberry polysaccharides and a reference for its development and utilization.
作者
唐春红
杨超杰
高雪娇
陈思梦
祝子涵
TANG Chunhong;YANG Chaojie;GAO Xuejiao;CHEN Simeng;ZHU Zihan(School of Environment and Resources,Chongqing Technology and Business University,Chongqing Nanan 400067,China)
出处
《食品工程》
2024年第4期54-60,共7页
Food Engineering
关键词
树莓多糖
双水相
工艺优化
均匀试验
抗氧化
raspberry polysaccharides
aqueous two-phase
optimized process
uniform test
antioxidation
