黄秋葵多糖超声波辅助提取工艺优化及其对·OH体外抗氧化活性研究  

Optimization of Ultrasound-assisted Extraction Conditions and Study on·OH Antioxidant Activity of Polysaccharides from Okra

作　　者：曾剑华[1] 李加兴[1,2] 李昀[1] 关智谋 徐天豪 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000 [2]吉首大学食品科学研究所,湖南长沙410008

出　　处：《农产品加工》2017年第3期44-47,50,共5页Farm Products Processing

基　　金：湖南省科技厅2015年重点研发计划项目(2015NK3018);吉首大学2016年校级本科生项目(JDX16001)

摘　　要：以黄秋葵干果荚为原料,选用超声辅助手段对提取其多糖工艺进行优化。采用单因素试验探讨了超声温度、超声时间、液料比和超声功率对黄秋葵干果荚多糖提取得率的影响,在此基础上进行正交试验以确定最佳工艺条件。研究结果表明,提取黄秋葵干果荚多糖的最佳工艺条件为超声温度60℃,超声时间25 min,液料比40:1(mL:g),超声功率90 W,在此条件下提取的黄秋葵干果荚多糖平均得率为3.53%(m/m);制得的RPS对·OH的清除率随着其质量浓度的增加而增大,IC_(50)值为2.41±0.07 mg/mL,表现出较好的体外抗氧化活性。Taking dried okra as raw material, the polysaccharides is extracted by the ultrasonic method to optimize the extrac- tion process conditions in this paper. The effects of ultrasound treatment time, ultrasound temperature, material liquid ratio and ultrasonic power were studied through Single-factor experiment. Based on the results, the optimal extraction process con- ditions were determined vied orthogonal experiments as follows： ultrasound temperature 60 ℃ , ultrasound treatment time 25 rain, material liquid ratio 40 ： 1 and ultrasound power 90 W. Under these conditions, the extraction yield of polysaccha- rides from dried okra are reached to 3.53% （m/m） . In hydroxyl, scavenging assay, the ICs0 of the RPS extracted from dried okra is 2.41 ＋ 0.07 mg/mL, which show good ability to against ＂OH.

关 键 词：黄秋葵 超声波 提取 多糖 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]