葡萄籽粗多糖的超声波提取工艺优化及抗氧化活性  

Optimization of Ultrasound-Assisted Extraction and Antioxidant Activity of Crude Polysaccharides from Grape Seeds

作　　者：王强[1] 赵欣[1] 

机构地区：[1]重庆第二师范学院生物与化学工程系,食品安全与营养研究所,重庆400067

出　　处：《食品科学》2013年第10期62-66,共5页Food Science

基　　金：重庆市自然科学基金项目(CSTC2012jjA80002);重庆市教委科学技术研究项目(KJ121504);重庆第二师范学院科研创新团队项目(CQEC08CXTD-03)

摘　　要：以葡萄籽为原料提取粗多糖(GSCPs),在单因素试验的基础上,通过响应面法优化超声波辅助提取GSCPs工艺,并建立回归模型;同时研究GSCPs的组成、分子质量分布和抗氧化活性。结果表明:最佳提取工艺为蒸馏水与葡萄籽液料比41:1(mL/g)、超声功率105W、超声温度56℃、超声时间37min,在此条件下GSCPs得率为2.37%。GSCPs分子质量分布较广,清除DPPH自由基实验揭示了GSCPs具有较高的抗氧化活性。Based on one-factor-at-a-time experiments,response surface methodology was used to optimize the ultrasonicassisted extraction of crude polysaccharides from grape seed（GSCPs）.The composition,molecular size distribution and antioxidant activity of GSCPs were further investigated.The optimal extraction conditions were obtained as follows： liquid/solid ratio 41：1,ultrasonic power,105 W,extraction temperature 56 ℃ and 37 min of extraction time.Under these conditions,the yield of GSCPs was 2.37%.The result showed that GSCPs were distributed in a wide molecular size range.DPPH free radical scavenging assay revealed high antioxidant activity of GSCPs.

关 键 词：葡萄籽 粗多糖 响应面 理化性质 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]