酶与微波处理对海带多糖提取及抗氧化活性的影响  

Extraction and Antioxidant Activities of Polysaccharides from Laminaria japonica as Affected by Enzymatic Hydrolysis and Microwave

作　　者：何传波[1] 魏好程[1] 熊何健[1] 汤凤霞[1] 吴国宏[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品科学》2013年第18期51-55,共5页Food Science

基　　金：福建省自然科学基金项目(2010J05028);李尚大集美大学学科建设基金项目(ZC2012007)

摘　　要：采用纤维素酶解和微波辅助方法从海带中提取多糖组分,以羟自由基和DPPH自由基清除率为衡量抗氧化活性的指标,考察不同提取方法对海带多糖抗氧化活性的影响。单因素试验考察酶用量、酶解时间、微波萃取温度和时间对多糖提取率的影响。酶解方法的最佳提取条件为:酶用量1.5%、温度40℃、pH5、时间2.5h,多糖提取率为3.46%。抗氧化活性实验表明,海带多糖对DPPH自由基和羟自由基有较好地清除效果,其清除能力与多糖质量浓度有明显的量效关系;酶解和微波处理得到的海带多糖样品比常规水浴浸提的样品抗氧化活性有所提高;随着酶用量的增加和微波萃取时间的延长,抗氧化活性呈现下降趋势。The effects of cellulase-catalyzed hydrolysis and microwave treatment, separately used to enhance the extraction of polysaccharides from Laminaria japonica polysaccharides （LIPs） on the free radical scavenging activity of LJPs against hydroxyl and DPPH radicals were investigated. One-factor-at-a-time designs were use to examine the effect of enzyme dosage and hydrolysis time as well as ultrasonic-assisted extraction temperatre and time on the yield of LJPs. The optimum cellulase-assisted extraction conditions were found to be 1.5%, 40 ℃, 5 and 2.5 h for enzyme dosage, temperature, pH and time, respectively. Antioxidant assays showed that LJPs possessed good radical scavenging activity against hydroxyl and DPPH radicals in a marked dose-dependent manner. Polysaccharides with stronger antioxidant activity were obtained by microwave-assisted extraction and cellulase-assisted extraction compared with the conventional method of waterbath extraction. Furthermore, higher enzyme dosages and prolonged microwave treatment reduced the antioxidant activity of LIPs.

关 键 词：海带 多糖 酶解 微波 抗氧化活性 

分 类 号：Q814.9[生物学—生物工程]