不同提取方法对山药多糖含量及其体外抗氧化活性的影响  

Effect of extraction methods on the yield and in vitro antioxidant capacity of polysaccharides from Chinese yam( Dioscorea opposita Thunb. )

作　　者：高行恩[1] 王洪新[2,3] 

机构地区：[1]江苏食品药品职业技术学院酒店与旅游管理学院,江苏淮安223003 [2]江南大学食品学院,江苏无锡214122 [3]江南大学国家功能食品工程技术中心,江苏无锡214122

出　　处：《食品与发酵工业》2015年第7期256-262,共7页Food and Fermentation Industries

基　　金：淮安市食品技术研究院HAP201301;江苏省高等职业院校国内高级访问学者计划资助项目(2013)

摘　　要：采用水提法、超声法、微波法和酶法分别提取制备山药多糖,苯酚硫酸法测定多糖含量,采用还原力、DPPH·清除能力、·OH清除能力、O-2·清除能力为体外抗氧化能力的评价指标,比较不同提取方法对多糖含量和抗氧化活性的影响。结果表明:相对于其他3种提取方法,酶法提取得率最高,可达9.65%,且耗时短,为120 min。就其还原力、DPPH·清除能力、·OH清除能力而言,酶法制备的多糖抗氧化能力最好,其余依次为微波法、水提法、超声法。而就其O-2·自由基清除能力而言,微波法>酶法>水提法>超声法。因此,采用酶法提取工艺来制备山药多糖既有利于提高产量、维持多糖的功能活性,还缩短了提取时间,且安全、环保,便于进一步研究其抗氧化能力。Polysaccharides from Chinese yam （Dioscorea opposita Thunb. ） were extracted with hot water, ultrasonic, microwave and enzymes respectively, and content was determined by phenol-sulfuric acid. Four assay methods for antioxidant capacity in vitro including reducing power, hydroxyl radical assay, DPPH ·scavenge activity and superoxide radical assay were applied. The results showed that enzymes extraction methods presented the highest yield, 9.65% and a short extraction time of 120 min. In terms of reducing power, hydroxyl radical assay and DPPH · scavenge activity, enzymes extraction showed the best antioxidant capacity, followed by microwave, hot water and ultrasonic methods. As to the superoxide radical assay, microwave extraction methods was the best when polysaccharides concentration was above 2 mg/ml. Overall, enzymatic methods is better than other methods in improving yield and maintaining the functional activities. Enzyme method also significantly decreases the extraction time and is more safe and environment friendly.

关 键 词：山药 多糖 提取 抗氧化 

分 类 号：TQ281[化学工程—有机化工]