酸菜发酵液多糖提取及其抗氧化活性测定  

Extraction and antioxidant activities of polysaccharide from sauerkraut juice

作　　者：赵春燕[1,2] 荣向华 张璇[2] 

机构地区：[1]沈阳工学院,抚顺113122 [2]沈阳农业大学食品学院,沈阳110161

出　　处：《食品科技》2016年第3期197-202,共6页Food Science and Technology

基　　金：辽宁省教育厅科学计划项目(2014L566)

摘　　要：试验以东北酸菜发酵液为材料,提取酸菜发酵液多糖。在单因素试验基础上,选择乙醇浓度、提取时间和p H值3个因素的3水平进行中心组合(Box-Behnken)试验。试验结果表明,酸菜发酵液多糖的最佳提取条件为:乙醇浓度85%,提取时间16 h,p H8.4。在该条件下的预测值为1.891g/L,验证值为1.87 g/L。通过体外清除超氧阴离子和DPPH自由基的测定,研究酸菜发酵液多糖的体外抗氧化活性。结果表明,当酸菜发酵液多糖的浓度达到1.0 mg/m L时,其对超氧阴离子和DPPH的清除率分别为72.08%和52.48%,酸菜发酵液多糖具有较强的体外抗氧化活性。The extraction technology of polysaccharides from sauerkraut juice（SJP） was studied in this paper.According to the single-factor experiments,three levels of the factors（concentration of ethanol,extraction time and p H） were selected for the Box-Behnken design to establish a quadric regression equation for describing the yield of polysaccharide.By response surface analysis,the optimum conditions were obtained as follows：concentration of ethanol 85%,extraction time 16 h,p H8.4,under which the yield of polysaccharides reach with estimated value and verified value being of 1.891 g/L and 1.87 g/L,respectively.The vitro antioxidant activities of the polysaccharide were determined by superoxide radical and DPPH scavenging assays.The experimental results showed that the polysaccharides from sauerkraut juice have good antioxidant activity and the ability of scavenging free radical.When the concentration of the polysaccharide was 1.0 mg/m L,its scavenging effect on superoxide radical reached 72.08% and DPPH reached 52.48%.

关 键 词：酸菜发酵液 多糖 提取 光谱分析 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]