三相萃取法提取啤酒废酵母β-葡聚糖及其抗氧化活性研究  

Extraction β-glucan in waste beer yeast by three-phase extraction and its antioxidant activity

作　　者：张军 聂卉 李寒露 金梦佳 魏双羽 张凯 张云数 李乾伟 ZHANG Jun;NIE Hui;LI Hanlu;JIN Mengjia;WEI Shuangyu;ZHANG Kai;ZHANG Yunshu;LI Qianwei(College of Chemical and Food Engineering,Zhengzhou University of Techonology,Zhengzhou 450044,China)

机构地区：[1]郑州工程技术学院化工食品学院,河南郑州450044

出　　处：《中国酿造》2022年第11期150-154,共5页China Brewing

基　　金：河南省高等学校重点科研项目计划(20B550009);河南省科技攻关项目(222102110313);郑州工程技术学院高层次人才科研项目(500-22077)。

摘　　要：β-葡聚糖是重要的食品功能因子,该试验以啤酒生产废弃酵母为原料,采用超声耦合酶法处理废酵母得到粗多糖,通过三相萃取法得到纯化成品。以提取率为考察指标,通过响应面试验优化三相萃取的最佳提取条件,并研究其抗氧化活性功能。结果表明,废酵母经预处理用超声耦合木瓜蛋白酶处理后,在叔丁醇添加量为9.4 mL,(NH)SO含量27.4%,萃取温度35.7℃条件下,β-葡聚糖萃取率为90.13%;在β-葡聚糖质量浓度为8 mg/mL时,对1,1-二苯基-2-苦基肼(DPPH)、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基清除率可达60.5%和51.5%。β-glucan is an important food functional factor. In this experiment, using waste yeast from beer production as raw material, and it was treated by ultrasonic coupling enzyme method to obtain crude polysaccharide, and the purified product was obtained by three-phase extraction method. Taking the extraction rate as the index, the main influencing factors of three-phase extraction were optimized by response surface methodology. The obtained product was characterized by infrared after freeze-drying, and the antioxidant activity was studied by 1,1-diphenyl-2-picrylhydrazyl and diammonium2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) methods. The results showed that after the waste yeast was pretreated with ultrasonic coupled papain,under the condition of butanol 9.4 ml,(NH)SOsolution 27.4%, and temperature 35.7 ℃, the extraction rate of β-glucan could reach 90.13%. At the concentration of β-glucan 8 mg/ml, the free radical scavenging rates of DPPH and ABTS were 60.5% and 51.5% respectively.

关 键 词：Β-葡聚糖 三相萃取 响应面 抗氧化活性 

分 类 号：Q93-331[生物学—微生物学]