发芽糙米多糖提取工艺优化及抗氧化活性研究  

Optimization of process conditions and antioxidant activity of extracting polysaccharides from germinated brown rice

作　　者：刘晓飞 宋洁 王薇 张宇 程传兴 宋洪焕 LIU Xiao-fei;SONG Jie;WANG Wei;ZHANG Yu;CHENG Chuan-xing;SONG Hong-huan(School of Food Science and Engineering,Key Laboratory of Food Science and Engineeringof Heilongjiang Province,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院食品科学与工程重点实验室,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2019年第2期171-175,180,共6页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省博士后资助经费(LBH-Z15200);哈尔滨商业大学校级科研项目(17XN023)

摘　　要：采用超声波、微波和磁力搅拌三种方法来辅助提取发芽糙米中的多糖,对比三种辅助提取方法,选取最佳辅助提取方式.此外,研究了醇沉体积分数和发芽时间对多糖得率的影响,并研究了发芽糙米中多糖的抗氧化活性.结果表明,超声波辅助提取发芽糙米多糖效果较好,当超声功率80 W,超声时间2 h,超声温度60℃时,多糖得率为32. 2%.醇沉体积分数为70%时,发芽时间为36 h时,多糖的产量增加.抗氧化研究发现,发芽糙米多糖对DPPH自由基,超氧阴离子自由基和羟自由基具有很强的清除作用和较好的总还原能力.Ultrasonic,microwave and magnetic stirring were utilized to assist the extraction of polysaccharides from germinated brown rice.Three improved extraction methods were chosen to select the best auxiliary extraction method.In addition,the effects of alcohol concentration and germination time on the yield of polysaccharides were studied,and the antioxidant activity of polysaccharides in germinated brown rice was investigated.The results showed that ultrasonic assisted extraction of germinated brown rice polysaccharide was better.When the ultrasonic power was 80 W,the ultrasonic time was 2 h,and the ultrasonic temperature was 60℃,the polysaccharide yield was 32.2%.When the concentration of alcohol was 70%,the yield of polysaccharide increased when the germination time was 36 h.Antioxidant studies have found that germinated brown rice polysaccharide has a strong scavenging effect on DPPH free radicals,superoxide anion radicals and hydroxyl radicals and a good total reducing ability.

关 键 词：发芽糙米 多糖 辅助提取 抗氧化性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]