微波辅助酶法提取食用藻多糖的工艺优化及抗氧化活性研究  

Microwave-Assisted Enzyme Extraction and Antioxidant Activity of Edible Seaweed Polysaccharide

作　　者：李瑶 韦宇燕 黄银燕[1] 冯学珍[1] 冯书珍 LI Yao;WEI Yuyan;HUANG Yinyan;FENG Xuezhen;FENG Shuzhen(School of Medicine,Guangxi University of Science and Technology,Liuzhou 545006,China;School of Science,Guangxi University of Science and Technology,Liuzhou 545006,China)

机构地区：[1]广西科技大学医学部,广西柳州545006 [2]广西科技大学理学院,广西柳州545006

出　　处：《食品科技》2023年第5期191-197,共7页Food Science and Technology

基　　金：国家自然科学基金项目(32001208);中央引导地方科技发展资金项目(AD20159063);博士资金项目(校科博17Z05);广西高校中青年教师科研基础能力提升项目(2020KY08009)。

摘　　要：采用微波辅助酶法提取食用藻(裙带菜、紫菜)多糖,通过单因素、正交试验优化工艺,PMP柱前衍生化HPLC分析单糖组成,以DPPH、超氧阴离子及羟自由基清除作用指征抗氧化活性,综合评价方法比较微波辅助酶法与超声辅助法提取多糖的差异。结果表明:最优工艺参数为微波功率600 W、微波时间90 s、物料比55:1、p H值为7.5,此条件下多糖提取率分别为:裙带菜26.13%、紫菜20.16%;食用藻多糖主要由甘露糖、半乳糖、木糖、核糖4种单糖组成,摩尔比分别为:裙带菜0.24:1.00:0.06:0.40、紫菜0.36:0.11:0.79:0.02,且均具有较强的抗氧化活性,其中,紫菜多糖显著高于裙带菜(P<0.05),DPPH、超氧阴离子、羟自由基的半数清除率IC50值分别为裙带菜(0.59±0.11)、(4.63±0.40)、(0.60±0.01)mg/mL,紫菜(1.07±0.06)、(7.94±0.76)、(230.25±3.57)mg/mL。结果表明,微波辅助酶法提取食用藻多糖,其提取率、单糖含量及抗氧化活性综合评价值均显著高于超声辅助提取(P<0.05),指征微波辅助酶法更适用于抗氧化活性食用藻多糖的提取。Edible seaweed(Undaria pinnatifida Suringar,Porphyra)polysaccharides were extracted by microwave-assisted enzymatic extraction.The process was optimized by single factor and orthogonal test.The monosaccharide composition was analyzed by PMP pre-column derivatization-HPLC.The antioxidant activity was evaluated by DPPH,superoxide anion radical and hydroxyl radical scavenging effects.The differences between microwave-assisted enzymatic extraction and ultrasonic assisted extraction of polysaccharides were compared by comprehensive evaluation methods.The results showed that the optimal process parameters were as follows:microwave power 600 W,microwave time 90 s,material-liquid ratio 55:1,pH 7.5.Under these conditions,the extraction rates of polysaccharides were 26.13%for Undaria pinnatifida Suringar and 20.16%for Porphyra,respectively;It was mainly composed of mannose,galactose,xylose and ribose,with the molar ratio of 0.24:1.00:0.06:0.40 for Undaria pinnatifida Suringar and 0.36:0.11:0.79:0.02 for Porphyra;Edible seaweed polysaccharides both had strong antioxidant activity,and the antioxidant activity of Porphyra polysaccharide was significantly higher than Undaria pinnatifida Suringar(P0.05),the IC50 values of DPPH,superoxide anion radicals and hydroxyl radicals were(0.59±0.11),(4.63±0.40),(0.60±0.01)mg/mL for Undaria pinnatifida Suringar and(1.07±0.06),(7.94±0.76),(230.25±3.57)mg/mL for Porphyra,respectively.In terms of extraction rate,monosaccharide content and comprehensive evaluation value of antioxidant activity,the extraction of edible seaweed polysaccharide by microwave-assisted enzymatic method was significantly higher than that by ultrasonic assisted extraction(P0.05),indicated that microwave-assisted enzymatic method was more suitable for the extraction of edible seaweed polysaccharide with antioxidant activity.

关 键 词：微波辅助酶法 多糖提取 单糖组成 抗氧化活性 工艺优化 

分 类 号：TS201.4[轻工技术与工程—食品科学]