块菌多糖提取工艺优化及粗多糖抗氧化性的测定  

Optimization of Extraction Technique of Polysaccharides from Truffles by Response Surface Methodology and Determination of Crude Polysaccharide Antioxidant Activity

作　　者：孔庆龙[1] 樊建[1] 赵天瑞[1] 

机构地区：[1]昆明理工大学化学工程学院

出　　处：《食品与发酵工业》2012年第12期175-179,共5页Food and Fermentation Industries

基　　金：云南省科技厅社会发展科技计划科研院所技术开发研究专项(2011CF015)

摘　　要：为确定块菌多糖水提适宜工艺条件,以块菌粗多糖得率为指标,根据Box-Benhnken的中心组合试验设计原理,在单因素试验的基础上采用三因素三水平的响应面法对提取工艺进行优化。结果表明:在温度为94.68℃,提取时间为3.71 h,液料比值58.66时提取率最高为10.8%。采用DPPH自由基清除法、羟基自由基清除法、还原力检测法对块菌粗多糖的抗氧化活性进行测定,结果表明块菌粗多糖具有较好的抗氧化活性。In order to set up the optimization of water extraction technique of polysaccharides from truffles, the yield of crude polysaccharides was chosen as the index, based on the principle of Box-Benhnken Center combination experimental design, the optimization of extraction technique of polysaccharides was carried out by three factors on three levels. The results showed the highest extraction ratio（ 10. 8% ） was obtained at 94.68℃, extraction 3.71h, and Water-solid ratio of 58.66. Evaluation of antioxidant activity is measured by DPPH radical scavenging activity, Hydroxyl radical scavenging activity and Reducing power. The results indicate that crude polysaccharide of truffles has a good antioxidant activity.

关 键 词：块菌 多糖 响应面 抗氧化 

分 类 号：TQ914[化学工程]