超声复合酶法提取蓝靛果多糖优化及红细胞溶血保护作用  

Optimization of Ultrasound-Assisted Enzymatic Polysaccharide Extraction from Blue Honeysuckle Berries,and Protective Effects against Erythrocyte Hemolysis

作　　者：李小庆 修玥 唐博[1] 张玉[1] 安颖 徐雅琴[1] LI Xiao-qing;XIU Yue;TANG Bo;ZHANG Yu;AN Ying;XU Ya-qin(College of Art and Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)

机构地区：[1]东北农业大学文理学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2022年第1期81-87,共7页Food Research and Development

基　　金：国家级大学生创新创业训练计划项目(202010224032)。

摘　　要：在单因素试验的基础上,采用Box-Behnken设计优化pH值、果胶酶添加量和纤维素酶添加量对蓝靛果果实多糖得率的影响。响应面试验统计分析结果表明影响蓝靛果多糖得率大小因素依次为果胶酶添加量>纤维素酶添加量>pH值。多糖提取最佳条件为pH 3.5、果胶酶添加量0.8%、纤维素酶添加量0.5%。在此条件下,多糖得率为(10.08±0.14)%。红细胞溶血试验结果表明,与未加多糖相比,当多糖浓度为4.0 mg/mL,红细胞溶血率减少(61.82±0.10)%;丙二醛(malondialdehyde,MDA)含量减少(25.85±1.51)%;谷胱甘肽(glutataione,GSH)含量增加(6.79±0.36)%,可见蓝靛果多糖对红细胞氧化损伤具有一定的保护作用。On the basis of single factor experiments using a Box-Behnken design,the effects of pH,pectinase concentration and cellulase concentration on polysaccharide yield from blue honeysuckle berries were optimized. Response surface analysis showed that pectinase concentration was the most significant variable affecting polysaccharide yield,followed by cellulase concentration and pH. The polysaccharide yield was(10.08 ±0.14)% under optimal conditions(pH 3.5,0.8% pectinase and 0.5% cellulose). Compared to vehicle(no polysaccharides),the polysaccharides displayed protective effects against erythrocyte hemolysis. At the highest test concentration(4.0 mg/mL),the erythrocyte hemolysis rate decreased(61.82±0.10)%,malondialdehyde(MDA)content decreased(25.85 ± 1.51)%,and glutathione(GSH)content increased(6.79 ± 0.36)%.So the polysaccharidespossess a certain protective effect on H2 O2-induced oxidative damage in erythrocyte.

关 键 词：蓝靛果 多糖 超声复合酶法提取 响应面 红细胞溶血 

分 类 号：TS201.4[轻工技术与工程—食品科学]