虫草花多糖提取工艺优化及其抗氧化特性  

Extraction technology optimization and antioxidant activity of polysaccharides in Cordyceps militaris

作　　者：王振吉 杨申明 许云香 周林宗 WANG Zhenji;YANG Shenming;XU Yunxiang;ZHOU Linzong(Department of Chemistry and Life Science,Chuxiong Normal University,Chuxiong 675000,China)

机构地区：[1]楚雄师范学院化学与生命科学学院

出　　处：《中国酿造》2019年第9期185-189,共5页China Brewing

基　　金：国家自然科学基金项目(31300370);2018年云南省中青年学术和技术带头人后备人才项目;楚雄州首批“彝乡英才”项目

摘　　要：采用超声辅助法提取虫草花多糖,在单因素试验的基础上,通过L9(34)正交试验优化了虫草花多糖提取工艺;并就虫草花多糖对羟基自由基(·OH)、1,1-苯基-2-苦肼基(DPPH)自由基的清除作用和还原能力进行研究。结果表明:虫草花多糖最佳提取工艺条件为超声功率300W,液料比30∶1(mL∶g),超声时间30min,超声温度45℃。在此优化条件下,多糖的平均提取率为3.88%。抗氧化活性试验结果表明,虫草花多糖质量浓度在2.9~14.7mg/L范围内,随着虫草花多糖质量浓度的增加,其OH、DPPH自由基清除能力及还原能力均逐渐增强,虫草花多糖质量浓度为14.7mg/L时,对·OH和DPPH·清除率分别达到44.39%和56.34%,说明虫草花多糖具有较强的抗氧化活性。The polysaccharides in Cordyceps militaris were extracted by ultrasound-assisted extraction.Based on the single factor experiments,the extraction technology of polysaccharides in C.militaris was optimized by L9(34) orthogonal experiments.In addition,the scavenging effect of polysaccharides in C.militaris on hydroxyl radical (·OH) and 1,1-phenyl-2-picrylhydrazine (DPPH) radical and reducing capacity were also studied.The results indicated that the optimum extraction conditions of polysaccharides in C.militaris were ultrasonic power 300 W,liquid to material ratio 30∶1 (ml∶g),ultrasonic time 30 min,temperature 45 ℃.Under the optimal conditions,the average extraction rate of polysaccharides was 3.88%.The results of antioxidant activity experiments showed that when the polysaccharides concentration in C.militaris was in the range of 2.9-14.7 mg/L,the scavenging effect of polysaccharides in C.militaris on ·OH and DPPH· and reducing capacity enhanced with the increase of concentration.When the mass concentration of polysaccharides in C.militaris was 14.7 mg/L,the clearance rates of ·OH and DPPH· were 44.39% and 56.34%,respectively,which indicated that the polysaccharides in C.militaris had strong antioxidant activity.

关 键 词：虫草花 多糖 超声波 提取工艺 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]