竹笋多糖复合酶法辅助提取及抗氧化活性研究  

Optimal process of extraction with combined-enzyme method and antioxidant activity of polysaccharide from Bamboo shoots

作　　者：陈晓燕[1] 王军辉[1] 姚玉飞[1] 杜逸群[1] 孙汉巨[1] 张建波[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《广东农业科学》2014年第4期113-117,共5页Guangdong Agricultural Sciences

基　　金：安徽省国际科技合作计划项目(12030603020);江南大学食品胶体与生物技术教育部重点实验室开放基金(JDSJ20 12-04)

摘　　要：探讨了竹笋多糖复合酶法辅助提取及醇沉工艺,并对其体外抗氧化活性进行研究,为其工业化生产提供参考。结果表明,复合酶最佳添加量为每0.3 g样品添加纤维素酶、果胶酶、木瓜蛋白酶分别为360、1 080、7200 U;最佳提取条件为:提取温度60℃,提取时间2.2 h,料液比1∶35;多糖最佳醇沉条件为80%乙醇20℃醇沉4h;抗氧化活性结果表明竹笋多糖具有较高的体外抗氧化活性,对DPPH自由基和ABTS自由基的清除率分别达到88.1%和86.5%。The compound enzymatic extraction and alcohol precipitation process of bamboo polysaccharides was investigated, antioxidant activity in vitro was determined as well. The experimental results indicated that the optimal contents of cellulase, pectinase and papain were 360, 1 080, 7 200 U per 0.3 g sample. The optimal extraction conditions of bamboo polysaccharide were extraction time 2.2 h, extraction temperature 60℃ and solid to liquid ratio of 1：35. Subsequently, the optimum conditions of alcohol precipitation process on bamboo polysaccharides were volume percent of ethanol 80%, temperature 20℃, and alcohol precipitation time 4 h. Furthermore, the crude polysaccharide showed good antioxidant activities, and its scavenging activities of DPPH free radical and ABTS free radical approached 88.1% and 86.5%, respectively.

关 键 词：复合酶法 竹笋水溶性多糖 提取 抗氧化活性 

分 类 号：TQ91[化学工程]