超声波辅助提取霍山石斛多糖及其抗氧化活性研究  

Ultrasonic-assisted extraction and antioxidant activity evaluation of polysaccharides from Dendrobium huoshanense

作　　者：刘艳艳[1] 魏明[1] 孟鸽[1] 张珂[1] 

机构地区：[1]安徽工程大学生物与化学工程学院,芜湖241000

出　　处：《食品科技》2016年第5期213-218,共6页Food Science and Technology

基　　金：安徽省自然科学基金项目(1408085MC65);安徽省科技攻关项目(1301032136)

摘　　要：以霍山石斛为原料,利用超声波辅助法提取霍山石斛多糖,采用Box-Behnken设计和响应面分析对提取条件进行优化,同时比较了超声波辅助提取工艺和热水浸提工艺所得霍山石斛多糖的还原力和ABTS自由基清除率。结果表明,超声波辅助提取霍山石斛多糖的最优工艺条件为:液料比30:1,浸提温度81℃,浸提时间120 min,超声功率423 W,超声时间8 min,在此优化条件下多糖平均得率为19.96 mg/g,是传统热水浸提工艺的1.70倍。体外抗氧化结果显示,超声波辅助提取工艺所得霍山石斛多糖还原力和ABTS自由基清除率均优于热水浸提的多糖。该试验结果为后续霍山石斛多糖的提取和抗氧化活性研究提供了实验依据和技术支持。The effect of ultrasonic-assisted extraction on the yield of polysaccharides from Dendrobium huoshanense was investigated. Response surface methodology （RSM） based on Box-Behnken design （BBD） was employed to optimize the extraction process. In vitro antioxidant activity of polysaccharides from Dendrobium huoshanense extracted by ultrasonic-assisted method and hot-water extraction method were evaluated. The optimal conditions for ultrasonic-assisted extraction were as follows： liquid-to-solid ratio 30：1, extraction temperature 81 ℃, extraction time 120 min, ultrasonic power 423 W, ultrasonic time 8 min. Under these conditions, the average yield of polysaccharides was 19.96 mg/g, which was 1.70 times higher than that of hot-water extraction method. Antioxidant assays revealed that polysaccharides obtained by ultrasonic-assisted extraction method exhibited higher ABTS radical scavenging and reducing power than those extracted by hot-water extraction method. And it was provides experimental evidence and technical support for the extraction of polysaccharides and antioxidant activity study.

关 键 词：霍山石斛 多糖 超声提取 响应面优化 抗氧化 

分 类 号：TS201.4[轻工技术与工程—食品科学]