超声波辅助复合酶法提取大蒜多糖的研究  

Ultrasonic Assisted Compound Enzyme Extraction of Garlic Polysaccharide

作　　者：秦广利 刘全永[1] 杜星佑 崔保伟[1] 肖文静 陈丹 QIN Guangli;LIU Quanyong;DU Xingyou;CUI Baowei;XIAO Wenjing;CHEN Dan(Shangqiu Polytecnic,Shangqiu 476000,China;Henan University of Tehcnology,Zhengzhou 450000,China;Nation Center of Quality Supervision and Inspection on Flour and Products,Shangqiu 476000,China)

机构地区：[1]商丘职业技术学院,河南商丘476000 [2]河南工业大学,河南郑州450000 [3]国家面粉及制品质量监督检验中心,河南商丘476000

出　　处：《食品科技》2022年第6期224-228,共5页Food Science and Technology

基　　金：河南省软科学研究计划项目(222400410551);河南省科技攻关项目(192400410030)。

摘　　要：以大蒜为原料,采用超声波辅助复合酶法并通过单因素试验和正交试验考察各因素对大蒜多糖提取率的影响。结果表明在复合酶最适pH4.5时,最佳的提取条件为:提取温度50℃,超声功率350 W,复合酶添加量(果胶酶、酸性蛋白酶配比为3:1)1.5%,提取时间90 min,并且温度显著影响大蒜多糖的提取率;在此条件下进行验证试验,重复3次取平均值,大蒜多糖的得率为35.25%。该工艺有较好的提取率,可用于大蒜多糖的提取。大蒜多糖对·DPPH、·OH及O·自由基均表现出较好的清除率,清除效果随着大蒜多糖浓度的增加而增强。大蒜多糖源自于天然产物,是一种天然的绿色食品抗氧化剂,有很好的市场前景。In this experiment,garlic was used as raw material,ultrasonic assisted compound enzyme method was used,and the effects of various factors on the extraction rate of garlic polysaccharide were explored through single factor test and orthogonal test.The results showed that when the optimum pH of the compound enzyme was 4.5,the optimum extraction conditions were as follows:extraction temperature 50℃,ultrasonic power 350 W,compound enzyme addition(pectinase and acid protease ratio 3:1)1.5%,extraction time 90 min,and the temperature significantly affected the extraction rate of garlic polysaccharide.Under this condition,the validation test was carried out,and the average value was taken after repeated three times.The yield of garlic polysaccharide was 35.25%.The process has a good extraction rate and can be used for the extraction of garlic polysaccharide.Garlic polysaccharide has a good scavenging rate for·DPPH,·OH,and O·free radicals.The scavenging effect increases with the increase of garlic polysaccharide concentration.Garlic polysaccharide comes from natural products.It is a natural green food antioxidant and has a good market prospect.

关 键 词：大蒜多糖 超声波 复合酶 抗氧化活性 

分 类 号：R284.2[医药卫生—中药学]