薏苡仁多糖闪式提取工艺优化及其生物活性  

Optimization of Flash Extraction Process of Polysaccharides in Coix lachryma Seed and Their Bioactivity

作　　者：蔡永萍 李阳杰 CAI Yong-ping;LI Yang-jie(Zhengzhou University of Industry Technology,Zhengzhou 451100,Henan,China)

机构地区：[1]郑州工业应用技术学院,河南郑州451100

出　　处：《食品研究与开发》2023年第9期164-170,共7页Food Research and Development

基　　金：教育部产学合作协同育人项目(202102028026)。

摘　　要：以薏苡仁为原料,考察闪提时间、提取电压、提取转速对薏苡仁多糖得率的影响,采用响应面优化薏苡仁多糖闪式提取工艺,并对其生物活性进行研究。结果表明:最佳提取工艺为闪提时间101 s、提取电压161 V、提取转速6 100 r/min,此条件下薏苡仁多糖平均得率为9.03%,与预测值接近。同时薏苡仁多糖对DPPH自由基和ABTS阳离子自由基清除能力效果明显,清除率分别达到60.21%和40.06%;对·OH清除效果一般,清除率为21.65%,表明薏苡仁多糖具有良好的抗氧化能力。薏苡仁多糖对α-淀粉酶和α-葡萄糖苷酶的抑制能力效果明显,并且随着浓度的增加,抑制率增加,分别达到81.34%和78.88%,说明薏苡仁多糖对α-淀粉酶和α-葡萄糖苷酶具有良好的抑制作用。The effects of flash extraction time,extraction voltage and extraction speed on the yield of polysaccharides in Coix lachryma seed were investigated with C.lachryma seed as raw material.The flash extraction process of polysaccharides in C.lachryma seed was optimized by response surface methodology and their biological activity was studied.The results showed that the optimal extraction process was flash extraction time 101 s,extraction voltage 161 V,and extraction speed 6100 r/min.Under these conditions,the average yield of polysaccharides in C.lachryma seed was 9.03%,which was close to the predicted value.Additionally,polysaccharides in C.lachryma seed had obvious scavenging effect on DPPH and ABTS+free radicals,with the scavenging rate reaching 60.21%and 40.06%,respectively.The removal rate of·OH was 21.65%,indicating that polysaccharides in C.lachryma seed had good antioxidant capacity.Polysaccharides in C.lachryma seed significantly inhibitedα-amylase andα-glucosidase,and with the increase of concentration,the inhibition rate increases,reaching 81.34%and 78.88%,respectively,indicating that polysaccharides in C.lachryma seed had a good inhibitory effect onα-amylase andα-glucosidase.

关 键 词：薏苡仁多糖 闪式提取 工艺优化 生物活性 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]