酶法提取洋葱多糖及抗氧化性能研究  

Pectinase-assisted extraction of onion polysaccharide and analyze its antioxidant activity

作　　者：周文俊[1,2] 王福海[1,2] 黄茂盛[1] 王碧[1,2] 

机构地区：[1]内江师范学院化学化工学院,四川内江641112 [2]四川省高等学校果类废弃物资源化重点实验室,四川内江641112

出　　处：《华中师范大学学报（自然科学版）》2014年第5期693-698,共6页Journal of Central China Normal University：Natural Sciences

基　　金：四川省教育厅成果转化资助项目(13CZ0002);四川省学术和技术带头人培养资金资助项目(川人社2011[441]号);四川省教育厅重大培育项目(2013JY0079)

摘　　要：以洋葱干粉为原料,采用单因素方法和正交实验法探索了果胶酶法提取洋葱多糖的影响因素,并确定了果胶酶法提取洋葱多糖的最佳条件.结果表明:提取温度50℃,酶解时间90min,缓冲溶液的pH值为3.7,5000u·mg-1·mL-1果胶酶用量2mL,料液比1∶15(W/V)时,洋葱多糖提取率可达7.4%,纯度达45.6%,自由基消除能力实验表明该洋葱多糖能够较好的清除羟基自由基.The influence of pectinase enzyme extraction onion polysaccharides was discussed by using the single factor and orthogonal experimental method.The optimum extraction conditions were obtained as follows：Extracting temperature was 50 ℃,enzymatic hydrolysis time was 90 min,buffer solution pH was 3.7,pectin enzyme dosage was2 mLof 5 000 u· mg^-1 · mL^-1,and solid-liquid ratio was 1 ∶ 15 （W/V）.Under the condition,onion polysaccharide extraction yield was 7.4%,the purity was 45.6%.In the meantime,the characterization of compound of onion polysaccharide was characterized by UV spectrometry and IR spectrometry.The onion polysaccharides have the effect of scavenging radical.It has a remarkable antioxidant effect and can effectively delay the reaction of oxidation.

关 键 词：洋葱多糖 果胶酶 单因素 正交实验 抗氧化能力 

分 类 号：O629.1[理学—有机化学]