拐枣多糖的反复冻融回流工艺优化及抗氧化活性研究  

Optimization of Repeated Freezing-Thawing Reflux for Extraction of Polysaccharide from Hovenia dulcis and Its Antioxidant Activity

作　　者：杨静 李博 张延妮[2] YANG Jing;LI Bo;ZHANG Yanni(Institution of Inspection of Yangling Bureau of Quality and Supervision,Yangling 712100,China;School of Life Sciences of Shaanxi Normal University,Xi’an 710119,China)

机构地区：[1]杨凌质量技术检测检验所,陕西杨凌712100 [2]陕西师范大学生命科学学院,陕西西安710119

出　　处：《食品工业科技》2022年第19期273-279,共7页Science and Technology of Food Industry

基　　金：陕西省市场监督管理局《小作坊园区食品安全管理标准体系建设研究》科技项目(2021KY24);陕西省自然科学基金重点项目(2022JZ-54)。

摘　　要：为了从拐枣中提取更多的多糖并提高其提取物的抗氧化活性,将反复冻融技术整合到回流提取方法中,通过正交试验优化了影响多糖含量的主要冻融条件,最后对所获多糖提取物的抗氧化活性进行了评价。结果显示,较佳的冻融条件为:溶胀加水量40 mL/100 g,冻结时间4 h,冻融次数2次,解冻温度60℃;此时拐枣中多糖的含量为1.68%±0.03%;多糖提取物对DPPH自由基(提取物浓度为0.10 mg/mL)和ABTS自由基(提取物浓度为2.0 mg/mL)清除率可分别达到86.73%和91.33%。研究结果为拐枣多糖的综合利用提供了一定的参考。In order to extract more polysaccharide from Hovenia dulcis and improve the antioxidant activity of the extract,repeated freezing-thawing technology coupled with reflux extraction method was employed, and major freezing-thawing conditions affecting the content of polysaccharide were optimized via orthogonal tests;In the end, the antioxidant activity of polysaccharide extract was evaluated. The results indicated that the optimal freezing-thawing conditions were as follows:The water content for swelling was set at 40 mL/100 g, freezing time was 4 h, the time of repetition of freezing-thawing was twice, and thawing temperature was 60 ℃, under which the content of polysaccharides in Hovenia dulcis studied was1.68%±0.03%. The clearance rates of polysaccharide extract to DPPH free radical and ABTS free radical were up to86.73%(when the concentration of extract was 0.10 mg/mL) and 91.33%(when the concentration of extract was 2.0 mg/mL),respectively. The results provide a reference for the comprehensive utilization of polysaccharide from Hovenia dulcis.

关 键 词：拐枣 多糖 反复冻融 提取工艺 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]