水溶性大豆多糖的超声辅助酶法提取条件及抗氧化活性  

Ultrasound-Assisted Enzymatic Extraction and in vitro Antioxidant Activities of Soluble Soybean Polysaccharides

作　　者：潘利华[1] 徐学玲[1] 罗建平[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2012年第4期77-81,共5页Food Science

基　　金：国家大学生创新实验计划项目(091035953)

摘　　要：研究超声辅助酶法提取水溶性大豆多糖的工艺参数,并对提取的多糖进行体外抗氧化活性评价。单因素试验和四元二次通用旋转组合设计试验结果表明:当过100目筛的豆渣粉末在料液比1:25(g/mL)、超声功率700W、超声温度50℃、豆渣粉中纤维素酶添加量30U/g的最佳提取工艺条件下提取20min时,水溶性大豆多糖得率最高,为9.32%;提取获得的水溶性大豆多糖对.O H、O2.和DPPH自由基清除率呈明显的量效关系。This paper reports an ultrasound-assisted enzymatic method for the extraction of soluble soybean polysaccharides. On the basis of single factor experiments, four crucial extraction parameters such as material/water ratio, ultrasonic power, extraction temperature and cellulase amount were optimized for maximizing the yield of soluble soybean polysaccharides using a four-variable, five-level quadratic rotation combination experimental design. Subsequently, the in vitro antioxidant activities of soluble polysaceharides extracted from soybean dregs were evaluated by hydroxyl radical, superoxide anion radical and DPPH radical scavenging assays. The maximum extraction yield of soluble polysaccharides from soybean dregs, 9.32%, was obtained after 20-min extraction under the optimal conditions： material-to-liquid ratio 1：25 （g/mL）, ultrasound power 700 W, temperature 50 ℃ and cellulase amount 30 U/g. The resulting extract exhibited obvious scavenging activity against hydroxyl, superoxide anion and DPPH free radicals in a concentration-dependent manner.

关 键 词：水溶性大豆多糖 豆渣 抗氧化 超声辅助酶法 

分 类 号：TQ028[化学工程]