萝藦果壳多糖提取工艺优化及其抗氧化活性研究  

Optimization of extraction process of polysaccharides from Metaplexis japonica Makino nutshell and evaluation of antioxidative activity

作　　者：白雨鑫[1] 郭斌[2] 韩冠英[2] 崔錾[2] 

机构地区：[1]辽宁医学院药学院,辽宁锦州121000 [2]辽宁医学院附属第一医院,辽宁锦州121000

出　　处：《食品工业科技》2015年第20期278-283,共6页Science and Technology of Food Industry

基　　金：辽宁省科技厅科技攻关计划(2013225305)

摘　　要：在单因素实验基础上应用响应面法对萝藦果壳多糖提取条件进行优化并初步评价其体外抗氧化活性。优化的萝藦果壳多糖提取条件如下:料液比为1∶18(g/m L),提取温度为86℃,提取时间为3 h,提取次数为3次,此条件下的平均得率为11.22%;抗氧化活性实验结果表明萝藦果壳多糖对O2-、DPPH·的最高清除率分别为80.61%、73.01%。优化的萝藦果壳多糖提取工艺合理、可行,萝藦果壳多糖具有较强的抗氧化性。Based on the single factor experiments,the response surface methodology（RSM） was employed to optimize the extraction conditions of polysaccharides from Metaplexis japonica Makino nutshell（MJNP） and its antioxidant activity was primarily evaluated. The results of optimum extraction conditions were as follow：the ratio of water to raw material 1：18（g/mL） ,extraction temperature 86 ~C,extraction time 3 h and number of extraction 3 times. Under these conditions,the average extraction yield was 11.22%. The results of antioxidation experiments showed that the highest scavenging capacity of polysaccharides against O2-,DPPH was 80.61%, 73.01% respectively. The optimization of MJNP extraction process technology was reasonable and feasible, MJNP had stronger antioxidant activity.

关 键 词：萝藦果壳 多糖 响应面法 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]