温州盘菜多糖超声波协同复合酶法提取工艺及其生物活性研究  

Extraction and Biological Activity of Polysaccharides from the Turnip of Wenzhou by Ultrasonic and Compound Enzymes

作　　者：叶利勇 邵勤 水德聚 孙继 王晓艳 

机构地区：[1]温州市农业科学研究院,浙江温州325006

出　　处：《温州科技职业学院学报》2016年第2期12-19,共8页Journal of WenZhou Vocational College of Science And Technology

基　　金：温州市科技项目种子种苗科技创新专项（N20150001）

摘　　要：为了提高盘菜多糖的提取率，以温州盘菜为原料，采用超声波-复合酶法进行盘菜肉质根多糖提取工艺及其生物活性研究，选用单因素试验考察酶用量，酶配比，pH值、液料比和超声时间对盘菜多糖得率的影响，在单因素试验基础上，采用响应面法对提取工艺条件进行优化，分别用体外自由基的清除作用和α-淀粉酶活性的抑制作用测定盘菜肉质根多糖的生物活性。结果表明盘菜肉质根多糖提取最优工艺条件为：复合酶用量1．574%、pH5．3、超声时间25．5min，多糖得率达14．315%；生物活性试验结果表明盘菜肉质根多糖对体外自由基活性和α-淀粉酶活性具有明显的清除和抑制作用。In order to improve the extraction rate of polysaccharides, the present study was conducted on extraction process and biological activity of a turnip root by ultrasonic and compound enzymes. The effects of the ration of polysaccharides in turnip to dosage and ration of compound enzymes, pH and liquid to solid, and the ultrasonic treatment time on the extraction of polysaccharides were investigated using a single factor experiment. The Response Surface Methodology test designed to find out the best experimental conditions of extraction of polysaccharides was used. This study also investigated the elimination effect of radicals and inhibitory effects of α -amylase on polysaccharides from turnip. The results showed that 1.574% dosage of compound enzymes, pH5.3 and an ultrasonic treatment time of 25.5min that the optimum condition for extraction of polysaccharide in turnip. Biological activity test results showed that polysaccharide from turnip had significant effects of radicals elimination and α -amylase inhibition.

关 键 词：盘菜 多糖 超声波-复合酶 生物活性 

分 类 号：S631[农业科学—蔬菜学]