姜薯多糖的提取与抗氧化活性  

Extraction and antioxidant activity of polysaccharides from ginger potato

作　　者：刘永[1] 黄晓洪[1] 韦寿莲[1] 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《中国食品添加剂》2017年第2期112-116,共5页China Food Additives

基　　金：肇庆市科技计划项目(2014F012)

摘　　要：以姜薯为原料提取姜薯多糖,通过单因素试验研究提取时间、料液比、提取温度对姜薯多糖提取率的影响,然后采用正交试验进行优化提取姜薯多糖的工艺参数,并对姜薯多糖清除DPPH自由基能力、总抗氧化能力和还原能力进行了研究。结果表明:提取时间、料液比和提取温度对姜薯多糖的提取影响显著,影响的大小顺序为料液比>提取时间>提取温度;姜薯多糖的最佳提取参数为提取时间4h,料液比1∶40g/m L和提取温度100℃,此条件下多糖提取率为13.02%;姜薯多糖和维生素C对DPPH自由基清除的IC50分别为0.20mg/m L和0.15mg/m L,姜薯多糖和维生素C总抗氧化能力的回归方程斜率分别为4.50和5.81,而姜薯多糖和维生素C还原能力的回归方程斜率分别为4.99和6.64,这说明姜薯多糖的抗氧化能力与维生素C接近,具有较好的抗氧化能力。Ginger potato was used as the raw material to extract polysaccharides. The effects of extraction time,solid-liquid ratio and extraction temperature on extraction yield of polysaccharides were studied by single test, andthe extraction process parameters of polysaccharides were optimized by orthogonal experiment. The scavenging DPPHfree radicals ability, total antioxidant capacity and reduction ability of the polysaccharides were also investigated. Theresults showed that the effects of extraction time, solid-liquid ratio and extraction temperature on extraction yieldwere significant, and the effects were in order as solid-liquid ratio, extraction time and extraction temperature. Theoptimal parameters were extraction time of 4 h, solid-liquid ratio of 1 ： 40 g/mL, extraction temperature of 100℃,under which the extraction yield was 13.02%. The IC50 of polysaccharides and Vc for scavenging DPPH free radicalswas 0.20mg/mL and 0.15mg/mL, respectively. The slope of regression equation of polysaccharides and Vc for totalantioxidant capacity was 4.50 and 5.81, respectively, and the slope of regression equation of polysaccharides andVc for reduction ability was 4.99 and 6.64, respectively. These results showed that the antioxidant capacity of thepolysaccharides from ginger potato was close to that of Vc, and the polysaccharides had good antioxidant ability.

关 键 词：姜薯 多糖 抗氧化性 提取 

分 类 号：O629.12[理学—有机化学]