超高压提取铁皮石斛多糖工艺优化及其抗氧化活性分析  

Optimization of ultra-high pressure extraction technology of polysaccharide from Dendrobium officinale and its antioxidant activities

作　　者：孟继坤 张楠[1] 吴浩 张秀清[1] MENG Ji-kun;ZHANG Nan;WU Hao;ZHANG Xiu-qing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与机械》2023年第1期157-163,共7页Food and Machinery

基　　金：贵州省科技计划项目(编号:20204Y070)。

摘　　要：目的:优化超高压提取铁皮石斛多糖工艺条件,并分析其基本性质及体外抗氧化活性。方法:以铁皮石斛干粉为原料,优化超高压技术提取铁皮石斛多糖工艺条件,分析传统热水浸提法、超高压法两种提取方法下的铁皮石斛多糖的相对分子量与单糖组成,并比较其体外抗氧化活性。结果:超高压提取铁皮石斛多糖的最佳工艺条件为超高压压力200 MPa,料液比1:25(g/mL),保压时间5 min,此时铁皮石斛多糖得率为33.3%,比传统热水浸提法提高了128%,且超高压法提取的多糖蛋白含量和相对分子量下降,甘露糖含量提高,对DPPH自由基的清除能力提高。结论:超高压提取的铁皮石斛多糖得率高,体外抗氧化活性较好。Objective:Optimizing the extraction conditions of polysaccharides from Dendrobium officinale under ultra-high pressure,improving the yield of polysaccharides,and studying its basic properties and antioxidant activity in vitro.Methods:Using D.officinale dry powder as raw material,orthogonal experiment was used to optimize the extraction conditions of polysaccharide from D.officinale by ultra-high pressure technology.The relative molecular weight and monosaccharide composition of polysaccharides extracted from D.officinale by traditional hot water extraction method and ultra-high pressure extraction method were determined,and their antioxidant activities in vitro were compared.Results:Under the optimal conditions of 200 MPa,solid-liquid ratio of 1:25(g/mL)and treatment time of 5 min,the polysaccharide yield of D.officinale was 33.3%,which was 128%higher than that of the traditional hot water extraction method.The protein content and relative molecular weight of the extraction method were decreased,while the mannose content was increased.The scavenging ability of DPPH and other free radicals was improved.Conclusion:The polysatcharide extracted from Dendrobium officinale under ultra-high pressure has high yield and good antioxidant activity in vitro.

关 键 词：铁皮石斛 多糖 超高压 体外抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]