豌豆芽菜多糖超声辅助提取优化及抗氧化研究  

Optimization of ultrasonic-assisted extraction and antioxidant activity of polysaccharide from pea sprouts

作　　者：张淑杰[1] 姜宏伟 康玉凡[1] ZHANG Shujie;JIANG Hongwei;KANG Yufan(College of Agronomy and Biotechnology,China Agricultural University,Beijing 100193)

机构地区：[1]中国农业大学农学院

出　　处：《食品科技》2019年第10期217-223,共7页Food Science and Technology

基　　金：现代农业产业技术体系-食用豆体系项目(CARS-08)

摘　　要：采用响应面优化法进行超声辅助提取豌豆芽苗菜多糖,并对其多糖进行抗氧化活性探究。在单因素试验基础上,考察超声功率、料液比和提取时间对豌豆芽水溶性粗多糖的得率影响。利用Box-Behnken响应面试验建立优化模型,得到最佳提取条件。结果表明,豌豆芽多糖的最佳提取工艺条件为:超声功率300 W、液料比40 mL/g、提取时间35 min,在该条件下豌豆芽多糖提取率为6.17%,与理论值(6.07%)误差仅为0.1%。其中超声功率对多糖得率影响最显著,料液比与提取时间对其影响差异不显著。测定不同生长阶段豌豆芽苗菜多糖抗氧化性显示,第二生长阶段的豌豆芽苗菜多糖对ABTS和DPPH自由基有较强的清除能力与Fe3+还原能力,可为绿色保健芽苗菜及功能性多糖的进一步研究和开发提供理论基础。Response surface method was used to optimize the ultrasonic-assisted extraction of polysaccharides from pea sprouts, and the antioxidant activity of that was tested. Based on the single factors experiment, the effects of ultrasonic power, solid-liquid ratio and extraction time on the yields of polysaccharides in pea sprouts were investigated. The Box-Behnken response surface test was applied to establish the optimization model and obtain the best extraction conditions. According to the results, optimized extraction conditions for the germinated pea polysaccharide were as follows: ultrasonic power 300 W, liquid-solid ratio 40 mL/g and extraction time 35 min. Under this condition, the highest yeild of polysaccharide was 6.17%, with an error of 0.1% compared with the theoretical value(6.07%). Ultrasonic power played the most effect on the yield of polysaccharide, while the difference between solid-liquid ratio and extraction time was not significant. Moreover, it was found that pea sprouts polysaccharides had strong scavenging ability of ABTS and DPPH free radicals and reduction ability of Fe3+ by the preliminary determination of antioxidant activities, which provided essential data for further research and development of green, healthy and functional polysaccharides of pea sprouts in terms of theory.

关 键 词：豌豆 芽苗菜 多糖 提取 响应面优化 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]