大蒜多糖提取工艺优化及体外抗氧化活性研究  

Study on the optimization of extraction technology and antioxidation activity of garlic polysaccharide

作　　者：曾哲灵[1] 梁丽军[1] 季闯[1] 徐迪[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2009年第4期200-202,共3页Science and Technology of Food Industry

基　　金：国家农业科技成果转化资金资助项目(03EFN213600142);江西省科技支撑计划项目(赣科发计字[2006]38号)

摘　　要：通过正交实验,对水提法提取大蒜多糖工艺进行了优化研究,并采用清除DPPH·(1,-二苯基苦基苯肼)自由基模型和抗油脂氧化模型评价了大蒜多糖的抗氧化能力。实验结果表明,各因素对多糖提取率的影响程度由大到小依次为:提取温度>料水比>提取时间。最佳提取工艺条件为:提取温度为80℃,料水比为1:30,提取时间为180min。大蒜多糖具有一定的清除DPPH·作用,其IC50为0.13g/mL,大蒜多糖对菜子油的抗氧化能力较VC要强,能够有效抑制菜籽油的氧化。The water extraction technology of garlic polysaccharide was optimized by orthogonal experiments,and in vitro antioxidation activity of the garlic polysaccharide was evaluated by DPPH · （ 1, 1 - Diphenyl - 2 - picrylhydrazyl radical 2,2- Diphenyl- 1 -（2,4,6- trinitrophenyl） hydrazyl） free radical scavenging method and oil antioxidant model.The experimental results showed that the order of different factors affecting extraction rate was extraction temperature,ratio of material to water, extraction time.The optimal experimental parameters were 80℃ extraction temperature, 1： 30 rate of material to water, 180min extraction time. The garlic polysaccharide have powerful scavenging efficiency to DPPH · free radical.Its IC50 was 0.13g/mL,and the antioxidation of garlic polysaccharide to rapeseed oil was stronger than Vc.The garlic polysaccharide can inhibit lipid oxidation effectivity.

关 键 词：大蒜多糖 提取 抗氧化活性 

分 类 号：TS241[轻工技术与工程—制糖工程]