豆渣多糖硫酸酯化工艺条件优化及其抗氧化活性  

Optimization on sulfuric acid esterification process conditions of bean dregs polysaccharide and antioxidant activity

作　　者：王文侠[1] 王龙艳[1] 宋春丽[1] 王允[1] 

机构地区：[1]齐齐哈尔大学食品学院齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品与发酵工业》2013年第1期103-107,共5页Food and Fermentation Industries

摘　　要：以豆渣为原料采用氯磺酸-吡啶法制备硫酸酯化豆渣多糖。以取代度为指标,采用单因素及正交试验对硫酸化试剂比例、硫酸酯化试剂与多糖溶液比例、反应温度及反应时间进行优化;采用邻二氮菲-H2O2法及比色法研究硫酸化豆渣多糖对羟基自由基及DPPH.的清除作用。结果表明,最佳酯化条件为:酯化试剂比例(氯磺酸:吡啶)1∶3,酯化试剂:多糖溶液(体积比)4∶3,反应温度80℃,反应时间2.5 h。在此条件下,豆渣多糖取代度达到2.15。硫酸酯化豆渣多糖对羟基自由基及DPPH.的清除作用比未酯化前豆渣多糖有明显的提高。With bean dregs as raw materials,sulfated bean dregs polysaccharides were prepared by chlorosulfonic acid-pyridine method.According to the degree of substitution,the sulfating reagent proportion,esterification reagent and polysaccharide solution ratio,reaction temperature,and reaction time were optimized through single factor and orthogonal experiment;The scavenging effects of sulfated polysaccharide on the hydroxy free radical and DPPH· were researched by Phenanthroline-H2O2 method and colorimetric methods.The results showed that the optimums are as follows： the esterification reagent proportion（chlorosulfonic acid∶ pyridine） 1∶ 3,esterification reagent： polysaccharide solution 4∶ 3（volume ratio）,reaction temperature 80 ℃,and the reaction time 2.5 h.Under the above conditions,the degree of substitution of bean dregs polysaccharide reached to 2.15.The scavenging effects of sulfated polysaccharides on the hydroxyl free radicals and DPPH· were improved greatly compared with untreated ones.

关 键 词：豆渣多糖 硫酸酯化 抗氧化活性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]