酶法提取灵武长枣多糖及抗氧化作用的研究  

Study on Extraction Technology by Enzymatic and Antioxidation of Lingwu Chang Date Polysaccharide

作　　者：姜晓燕[1] 胡云峰[1] 崔翰元[1] 

机构地区：[1]天津科技大学,食品工程与生物技术学院,天津300457

出　　处：《食品工业》2009年第6期31-33,共3页The Food Industry

基　　金：国家“十一五”支撑计划课题(2006BAD30B02)

摘　　要：研究灵武长枣在纤维素酶的辅助下水提多糖工艺的最佳工艺参数及其抗氧化作用。采用单因素试验和正交试验优化得到提取灵武长枣多糖的最佳工艺条件;采用比色法研究其体外清除自由基的能力。水提法的最佳工艺参数为:温度60℃,时间1.5h,料液比1∶30;与传统水提法相比,添加酶后多糖提取率提高很多,增加了4.37%。灵武长枣多糖具有清除羟基自由基和超氧阴离子自由基的能力,且其清除能力与多糖浓度有明显的量效关系,清除50%的羟基自由基和超氧阴离子自由基所需要的多糖浓度分别为0.07mg/mL和0.16mg/mL。Optimization of extraction technology of Platycodon polysaccharide and it＇s antioxidation were studied. Processing conditions of polysaccharide in Lingwu chang date were optimized with rnono-factor analysis and orthogonal test. The free radical clearing effect of extraction in polysaccharide was studied employing colorimentry method. The optimum process conditions of extraction technology were determined： the temperature was 60℃, extraction time 1.5 h, solid-liquid ratio 1 ： 30 （W ： V）. The results showed that the Lingwu chang date polysaccharide had the ability to scavenge hydroxyl radicals and superoxide anion radicals, which had the doseeffect relationship with the concentration of polysaccharide that was 0.07 mg/mL and 0.16 mg/mL respectively when scavenging 50% of hydroxyl radicals and superoxide anion radicals.

关 键 词：灵武长枣 多糖 酶 抗氧化 

分 类 号：TQ461[化学工程—制药化工]