超声波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究  

Ultrasonic-Assisted Extraction and in vitro Antioxidant Activity Evaluation of Polysaccharides from Tartary Buckwheat

作　　者：刘航[1] 国旭丹[1] 马雨洁[1] 徐变娜[1] 王敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2013年第14期45-50,共6页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-08-D-2);国际科技支撑计划课题(2012BAD34B05)

摘　　要：利用响应面分析法优化超声波辅助提取苦荞多糖工艺,并探究其体外抗氧化活性。用苯酚-硫酸法测定多糖含量,在单因素试验的基础上,应用Box-Behnken试验设计对多糖提取工艺进行优化;同时探究苦荞多糖体外抗氧化能力。结果表明:超声波辅助提取苦荞多糖的最优提取条件为料液比1:15.69(g/mL)、超声波提取温度61.05℃、超声波提取时间65.5min,在此条件下多糖得率为4.41%。苦荞多糖对DPPH自由基和羟自由基清除作用明显,且具有一定的还原能力,是一种良好的天然抗氧化剂。Objective： To explore the optimal ultrasonic-assisted extraction process of polysaccharides from tartary buckwheat using response surface methodology,and to determine in vitro antioxidant activity of polysaccharides from tartary buckwheat.Methods： The content of polysaccharides was determined by phenol-sulfuric assay,and optimal ultrasonic-assisted extraction process of polysaccharides from tartary buckwheat was investigated by Box-Behnken design based on single factor tests.Meanwhile,the in vitro antioxidant activity of tartary buckwheat polysaccharides was also studied.Results： Optimal ultrasonic-assisted extraction conditions were material-liquid ratio of 1：15.69（g/mL）,extraction temperature of 61.05 ℃ and extraction duration of 65.5 min.Under the optimal extraction conditions,the extraction rate of polysaccharides was up to 4.41%.Tartary buckwheat polysaccharides showed potent scavenging activity against DPPH and hydroxyl radicals.Conclusion： The ultrasonic-assisted extraction method can shorten greatly the time required for extracting polysaccharides from tartary buckwheat and tartary buckwheat polysaccharides are a good source of natural antioxidants.

关 键 词：苦荞多糖 工艺优化 超声波 响应面 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]