壳聚糖絮凝法纯化牛蒡多糖的工艺优化  

Optimization of Purification Process of Polysaccharides from Arctium lappa L. by Chitosan Flocculation

作　　者：许昕 侯静宇 王立安[1] XU Xin;HOU Jing-yu;WANG Li-an(College of Life Sciences,Hebei Normal University,Shijiazhuang 050024,China)

机构地区：[1]河北师范大学生命科学学院

出　　处：《食品工业科技》2019年第24期178-184,共7页Science and Technology of Food Industry

基　　金：河北省科技计划重点项目(16237301D)

摘　　要：本实验以牛蒡根为材料,以多糖保留率、蛋白清除率和脱色率为评价指标,在单因素实验的基础上设计正交试验,优化壳聚糖对牛蒡多糖提取液的絮凝纯化工艺。同时,与传统的水提醇沉法制备多糖作对照,检验了壳聚糖絮凝工艺的纯化效果及制备样品的抗氧化活性。结果表明:当壳聚糖用量为1.2 mL/g,絮凝时间为15 min,提取液pH为4时,牛蒡多糖得率为40.01%±0.11%,纯度为65.39%±0.67%,均优于传统的水提醇沉多糖。另外,体外抗氧化实验表明,壳聚糖絮凝法制备的多糖清除DPPH自由基的能力及对氧化损伤的酵母细胞的保护率均高于传统的水提醇沉多糖。综上,相比于传统的醇沉法,壳聚糖絮凝法是一种更优的纯化牛蒡多糖的方法。Purification conditions of the burdock root were studied with polysaccharide retention rate,protein removal rate and decolorization rate as the evaluation indicators. On the basis of single factor experiments,an orthogonal design was used to optimize the flocculation conditions from the polysaccharide solution. At the same time,compared with the traditional ethanol precipitation method,the purification effect of chitosan-based flocculation process and the antioxidant activity of the prepared samples were tested. Results showed that the optimum conditions were obtained as follows:The dosage of chitosan 1.2 mL/g,flocculation time 15 min,extract pH4.Under the optimum conditions,the extraction rate and the purity of polysaccharide were obtained as follows:40.01%±0.11% and 65.39%±0.67%,respectively. And the polysaccharides prepared by the chitosan-based flocculating purification were superior to that prepared by traditional method of the ethanol precipitation. In addition,in vitro antioxidant experiments showed that the polysaccharide prepared by the chitosan-based flocculating purification had a better ability to scavenge DPPH free radicals and to protect the oxidative damaged yeast. So compared with the traditional method of the ethanol precipitation,the chitosan flocculation method would be a better method to purify total polysaccharides from Arctium lappa L.

关 键 词：牛蒡多糖 壳聚糖 絮凝 纯化工艺 抗氧化剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]