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作 者:蒋文明 周石洋 JIANG Wenming;ZHOU Shiyang(Chongqing Vocational College of Chemical Industry,Chongqing 401228;College of Bioengineering,Chongqing University,Chongqing 400044;College of Chemical and Biological Engineering,Chongqing Second Normal University,Chongqing 400067)
机构地区:[1]重庆化工职业学院,重庆401228 [2]重庆大学生物工程学院,重庆400044 [3]重庆第二师范学院化学与生物工程学院,重庆400067
出 处:《中国食品添加剂》2023年第5期111-118,共8页China Food Additives
基 金:重庆市教委科学技术研究计划重点项目(KJZD-K202204502);重庆市长寿区市级引导区县科技发展专项(YDZJ2022-009);海南省热带药用植物化学重点实验室开放基金(rdzw2022s01)。
摘 要:以椰子皮为原料,在单因素试验的基础上,采用沸水浸提法优化椰子皮多糖的提取工艺。同时对椰子皮多糖进行紫外光谱、红外光谱、^(13)C NMR和DEPT 135分析,并利用清除ABTS^(+)自由基、DPPH自由基和O_(2)-能力评价其体外抗氧化活性,同时也评价了体外抗HepG2增殖活性。结果表明,椰子皮多糖的最佳提取工艺条件为:浸提温度100℃,浸提时间3小时,料液比1∶5(w/w),在此条件下椰子皮多糖提取率为4.73%。体外抗氧化试验表明,椰子皮多糖对ABTS^(+)自由基、DPPH自由基和O_(2)-均有一定的清除效果,随着椰子皮多糖浓度的增加清除能力逐渐增强,当多糖浓度为3.2 mg/mL时,其对ABTS^(+)自由基、DPPH自由基和O_(2)-的清除率分别达到89.58%、94.62%和95.21%,此时抗氧化能力与维生素C相当。与此同时,体外抗细胞增殖试验表明,椰子皮多糖对HepG2细胞显示出明显的抗增殖活性。Taking coconut peel as raw material,the boiling water extraction process of coconut peel polysaccharide was optimized by single factor experiment.The polysaccharide was analyzed by UV,IR,^(13)C NMR and DEPT 135.Antioxidant activity of polysaccharide in vitro was evaluated by scavenging ABTS^(+)and DPPH radicals and O_(2)-,and anti-HepG2 proliferation activity in vitro was carried out.The results showed that the optimum extraction condition of polysaccharide was:extraction temperature 100℃,extraction time 3 hours and material liquid ratio 1∶5(w/w).The extraction rate was 4.73%.In vitro antioxidant test showed that coconut peel polysaccharide had a certain scavenging effect on ABTS and DPPH free radical and O_(2)-.With the increase of polysaccharide concentration,the scavenging ability was gradually increased.When the concentration of polysaccharide was 3.2 mg/mL,scavenging rates of ABTS and DPPH radicals and O_(2)-were 89.58%,94.62%and 95.21%respectively,which was equivalent to that of vitamin C.In addition,coconut peel polysaccharides showed significant antiproliferative activity against HepG2 cells in vitro.
分 类 号:TS202[轻工技术与工程—食品科学]
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