黄芥籽多糖超声辅助提取工艺及其抗氧化活性研究  

Ultrasound-assisted extraction of polysaccharides from Brassica juncea L. seed meal and its antioxidant activity

作　　者：赵强[1] 尹爱萍[1] 贾楠[1] 赵二劳[1] 

机构地区：[1]忻州师范学院化学系,山西忻州034000

出　　处：《中国油脂》2017年第11期124-128,共5页China Oils and Fats

基　　金：国家级大学生创新创业训练计划项目(201610124001);山西省高等学校大学生创新创业训练计划项目(2016381);忻州师范学院重点学科项目(XK201502);忻州师范学院化学化工创新基地项目(2017)

摘　　要：以多糖提取率为指标,在单因素试验的基础上,利用响应面试验优化黄芥籽多糖的超声辅助提取工艺,并采用DPPH·和·OH清除法评价其抗氧化活性。结果表明,黄芥籽多糖超声辅助提取最佳工艺条件为:提取温度51℃,提取时间25 min,超声功率280 W,料液比1∶40。在最佳工艺条件下,黄芥籽多糖提取率为14.18%。黄芥籽多糖与BHT对DPPH·的半清除率(IC^(50))分别为0.177 mg/mL和0.107 mg/mL,对·OH的IC^(50)分别为0.24 mg/mL和0.22 mg/mL,表明黄芥籽多糖具有较强的抗氧化活性。The ultrasound - assisted extraction of polysaccharides from Brassica juncea L. seed meal was optimized with extraction rate as index by response surface methodology based on single factor experiment. The antioxidant activities of the extracted polysaccharides were measured by scavenging DPPH · and ·OH. The results showed that the optimal extraction conditions were obtained as follows： extraction temperature 51℃, extraction time 25 min, ultrasonic power 280 W, ratio of solid to liquid 1 ： 40. Under these conditions, the extraction rate of polysaccharides was 14.18%. The half-scavenging rates （IC50） on DPPH · of the extracted polysaccharides and BHT were 0. 177 mg/mL and 0. 107 mg/mL, respectively. The IC50 on · OH of the extracted polysaccharides and BHT were 0.24 mg/mL and 0.22 mg/mL, respectively. The polysaccharides from Brassica juncea L. seed meal exhibited powerful antioxidant activity.

关 键 词：黄芥籽粕 多糖 超声辅助提取 抗氧化活性 响应面法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS209[轻工技术与工程—食品科学与工程]