芦笋多糖提取纯化工艺及其体外抗氧化研究  

Extraction,Purification and in vitro Antioxidant Effects of Polysaccharides from Green Asparagus(Asparagus officinalis)

作　　者：李姣[1] 王珂[1] 王瑞坡[1] 赵頔[1] 瞿伟菁[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《食品科学》2011年第8期65-69,共5页Food Science

基　　金：上海市科学技术委员会科技发展基金项目(07DZ12043)

摘　　要：目的:探讨芦笋多糖的提取纯化方法及其体外抗氧化活性。方法:采用L9(34)正交试验设计,考察提取温度、提取时间、料液比、提取次数等因素对芦笋粗多糖浸提效果的影响。进一步以酶法除蛋白纯化粗多糖,探索3种蛋白酶作用的最佳工艺条件及其除蛋白效果,用硫酸-苯酚法和DNS法定量分析粗多糖;并研究芦笋多糖对自由基的清除作用以及对红细胞溶血、肝线粒体肿大的抑制作用。结果:在提取温度100℃、提取时间3h、料液比1:20(g/mL),提取1次条件下,芦笋粗多糖的得率最高,为(8.50±1.07)%,经碱性蛋白酶纯化后,纯度可达(52.40±0.47)%。芦笋多糖在体外体系中可显著清除DPPH自由基、.OH、O-2.,并具有抑制红细胞溶血,抑制肝线粒体肿大的作用。结论:芦笋多糖具有较好的抗氧化活性。Objective：To optimize the extraction and purification process for polysaccharides from green asparagus（Asparagus officinalis）and to explore their in vitro antioxidant effects.Methods：Ethanol reflux extraction followed by enzymatic deproteinization was used to extract and purify polysaccharides from freshly picked green asparagus.A 9-run,3-factor,4-level orthogonal array design was applied to optimize temperature as well as extraction duration and number that influence extraction efficiency.The effects of temperature,hydrolysis duration and enzyme dose for polysaccharide deproteinization using papain,neutral protease or alkaline protease were explored based on a 9-run,3-factor,3-level orthogonal array design.Total sugar and reducing sugar were determined by phenol-sulphate and salicylic acid methods.Finally,the free radical scavenging effect of green asparagus polysaccharides and their inhibitory effect on erythrocyte hemolysis and swelling of liver mitochondria.Results：The once extraction at 100℃ for 3 h with a solid/liquid ratio of 1：20（g/mL）provided the highest extraction efficiency,（8.50±1.07）%,and the purity of the resulting product was increased to（52.40±0.47）%after optimized alkaline protease hydrolysis.Green asparagus polysaccharides could dramatically scavenge DPPH,hydroxyl and superoxide anion free radicals,and inhibit erythrocyte hemolysis and liver mitochondrial swelling.Conclusion：Green asparagus polysaccharides have good antioxidant effects in vitro.

关 键 词：芦笋多糖 提取 纯化 抗氧化 

分 类 号：R151.3[医药卫生—营养与食品卫生学] Q255[医药卫生—公共卫生与预防医学]