响应面法优化柿子多糖超声波提取工艺及抗氧化活性研究  

Optimization of Ultrasonic Extraction Technology and Antioxidant Activity of Persimmon Polysaccharide by Response Surface Methodology

作　　者：王辉[1] 句荣辉[1] 王丽[1] 朱建晨[1] 汪长钢[1] WANG Hui;JU Rong-hui;WANG Li;ZHU Jian-chen;WANG Chang-gang(Beijing Vocational College of Agriculture,Beijing 102442,China)

机构地区：[1]北京农业职业学院,北京102442

出　　处：《保鲜与加工》2022年第11期48-54,60,共8页Storage and Process

基　　金：特色高水平院校建设项目-打造技术创新平台-食品营养与安全应用技术协同创新中心(11000022T000000444768)。

摘　　要：以磨盘柿为试验原料,研究柿子多糖的超声波提取工艺及抗氧化活性。采用单因素和响应面试验方法研究料液比、提取温度、超声波功率及超声时间对柿子多糖提取效果的影响,以及柿子多糖对羟基自由基、超氧阴离子自由基、DPPH自由基的清除作用。结果表明,柿子多糖超声波提取的最佳工艺为:料液比1∶15(g/mL),提取温度55℃,超声功率300 W,提取时间15 min,在该条件下柿子多糖得率预测值为20.0%,验证值为19.9%,误差较小。柿子多糖对羟基自由基、超氧阴离子自由基和DPPH自由基具有较强的清除作用。采用响应面分析法优化柿子多糖的提取工艺,可以获得较高的柿子多糖得率,制备的柿子多糖能够有效清除自由基,可作为一种天然抗氧化剂加以开发并应用于功能食品中。The ultrasonic extraction process and antioxidant activity of persimmon polysaccharide were investigated using persimmon as the experimental raw material.Single-factor and response surface tests were used to study the effects of material-to-liquid ratio,extraction temperature,ultrasonic power,and ultrasonic time on the extraction effect of persimmon polysaccharide,and the scavenging effect of persimmon polysaccharide on hydroxyl radicals,superoxide anion radicals and DPPH radicals.The results showed that the optimal extraction process was 1∶15(g/mL)for the material-to-liquid ratio at 55℃extraction temperature,using 300 W ultrasonic power,and the extraction time should be 15 min.Under this condition,the predicted yield of persimmon polysaccharide was 20.0%,whereas the verification value was 19.9%.At the same time,it was also found that persimmon polysaccharide were effective in scavenging hydroxyl radicals,superoxide anion radicals and DPPH radicals.The extraction process of persimmon polysaccharide was optimized by response surface analysis to obtain a high yield of persimmon polysaccharide.The prepared persimmon polysaccharide could effectively scavenge agent free radicals,and be developed and applied as a natural antioxidant in functional foods.

关 键 词：柿子 多糖 超声波提取 响应面分析 抗氧化活性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]