牛蒡多糖酶法提取工艺及其体外抗氧化活性  

Enzymatic Extraction Technology of Burdock Polysaccharide and Its Antioxidant Activity in Vitro

作　　者：陈飞 丁朋 丁利 付婷伟 陈安徽[1] 邵颖[1] CHEN Fei;DING Peng;DING Li;FU Tingwei;CHEN Anhui;SHAO Ying(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221111;Jiangsu Nuopule Biology Science and Technology Company Limited,Xuzhou 221116;Xuzhou Tianyi Food Research Institute Company Limited,Xuzhou 210009)

机构地区：[1]徐州工程学院食品(生物)工程学院,徐州221111 [2]江苏诺普乐生物科技有限公司,徐州221116 [3]徐州天益食品科技研究院有限公司,徐州210009

出　　处：《食品工业》2023年第8期48-53,共6页The Food Industry

基　　金：江苏省科技计划项目(X Z-SZ202150)资助。

摘　　要：以牛蒡多糖提取率为指标,采用正交试验法优化牛蒡多糖的酶法提取工艺,并对牛蒡多糖的体外抗氧化活性进行系统分析。结果显示,以纤维素酶为酶制剂,在单因素试验和正交试验基础上确定牛蒡多糖酶法提取的最佳工艺:料液比1︰20(g/mL),酶解时间80 min,纤维素酶添加量0.4%,酶解温度40℃。在此工艺下,牛蒡多糖提取率达39.55%±1.32%。牛蒡多糖的体外抗氧化活性分析结果表明,牛蒡多糖具有明显的体外抗氧化活性。牛蒡多糖质量浓度在0~1.4 mg/mL范围内,多糖质量浓度与抗氧化活性指标间存在一定的量效关系,多糖对DPPH自由基、超氧阴离子及羟自由基的清除率均超过60%,对超氧阴离子及羟自由基的半抑制浓度(IC50)分别为1.09 mg/mL和0.79 mg/mL。试验说明牛蒡多糖具有较好的体外抗氧化活性,具有一定开发应用价值。Taking the extraction rate of burdock polysaccharide as the index,the enzymatic extraction process of burdock polysaccharide was optimized by orthogonal experiment,and the antioxidant activity of burdock polysaccharide in vitro was systematically analyzed.The experimental results showed that the optimum extraction process of burdock polysaccharide was determined that the ratio of material to liquid 1︰20(g/mL),the enzymolysis time 80 min,the addition rate of cellulase 0.4%,and the enzymolysis temperature 40℃.Under this condition,the extraction rate of burdock polysaccharide was up to 39.55%±1.32%.The analysis of antioxidant activity of burdock polysaccharide in vitro showed that burdock polysaccharide had obvious antioxidant activity in vitro.When the concentration of polysaccharide was in the range of 0-1.4 mg/mL,there was a certain dose-effect relationship between the concentration of polysaccharide and the antioxidant activity.The scavenging rates of polysaccharide to DPPH radical,superoxide anion and hydroxyl radical were all above 60%,and the semi-inhibitory concentrations(IC50)to superoxide anion and hydroxyl radical were 1.09 mg/mL and 0.79 mg/mL,respectively.It showed that burdock polysaccharide had good antioxidant activity in vitro and had certain exploitation and application value.

关 键 词：牛蒡多糖 酶法提取 工艺优化 体外抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]