不同提取工艺对生姜渣中多糖结构的影响及其抗氧化活性分析  

Effects of Different Extraction Processes on Polysaccharide Structure and Antioxidant Activity of Ginger Dregs

作　　者：李淑敏 何瑞娟 任宝旗[2] 石贤勇 杨国静 施展 LI Shu-min;HE Rui-juan;REN Bao-qi;SHI Xian-yong;YANG Guo-jing;SHI Zhan(Puyang Medical College,Puyang 457001,China;Xinxiang University,Xinxiang 453003,China)

机构地区：[1]濮阳医学高等专科学校,河南濮阳457001 [2]新乡学院,河南新乡453003

出　　处：《中国调味品》2023年第10期113-116,共4页China Condiment

基　　金：2021年河南省医学教育研究项目(Wjlx2021176)。

摘　　要：姜味调味品或饮料生产过程中会产生大量的副产物姜渣,若直接将副产物作为废弃物处理,不仅会污染环境,而且会导致资源浪费。该研究基于此,对比不同提取工艺对生姜渣中多糖结构和抗氧化活性的影响,通过分光光度法、高效液相色谱法和凝胶过滤色谱技术对比超声辅助法(A-1、A-2和A-3)和热水浸提法(B-1、B-2和B-3)获得的生姜渣多糖组分,并对两种提取方式的生姜渣多糖分子质量和抗氧化活性进行测定。研究结果表明,两种提取方式的生姜渣中多糖组分纯化效果好,蛋白质和其他杂质含量低;6组生姜渣多糖的分子质量分别为A-1(50.231 kDa)、A-2(824.22 kDa)、A-3(973.31 kDa)、B-1(67.351 kDa)、B-2(915.231 kDa)和B-3(981.381 kDa),超声波辅助法提取的生姜渣多糖分子质量低于热水浸提法获得的生姜渣多糖分子质量;两种提取方式的生姜渣多糖组分中单糖含量最高的是葡萄糖,均超过50%,且超声辅助法提取的多糖组分种类多于热水浸提法。另外,抗氧化结果表明,生姜渣多糖具有一定程度的抗氧化活性,且超声辅助法提取的生姜渣多糖抗氧化活性强于热水浸提法提取的生姜渣多糖。A large amount of by-products ginger dregs can be produced during the production of ginger-flavor condiments or beverages.If these by-products are directly treated as wastes,it will not only pollute the environment,but also cause a waste of resources.Based on this,in this study,the effects of different extraction processes on polysaccharide structure and antioxidant activity of ginger dregs are compared.The polysaccharide components of ginger dregs obtained by ultrasonic-assisted method(A-1,A-2 and A-3)and hot water extraction method(B-1,B-2 and B-3)are compared by spectrophotometry,high performance liquid chromatography and gel filtration chromatography,and the molecular weight and antioxidant activity of polysaccharides extracted from ginger dregs by the two methods are determined.The results show that the the polysaccharides from ginger dregs by the two extraction methods have good purification effect and low content of protein and other impurities.The molecular weights of six groups of polysaccharides from ginger dregs are A-1(50.231 kDa),A-2(824.22 kDa),A-3(973.31 kDa),B-1(67.351 kDa),B-2(915.231 kDa)and B-3(981.381 kDa)respectively.The molecular weight of polysaccharides extracted from ginger dregs by ultrasonic-assisted method is lower than that of polysaccharides obtained by hot water extraction method.Among the polysaccharides from ginger dregs by the two extraction methods,glucose has the highest monosaccharide content,which is all more than 50%,and the types of polysaccharides extracted by ultrasonic-assisted method are more than those extracted by hot water extraction method.In addition,the antioxidation results show that polysaccharides from ginger dregs have antioxidant activity to a certain extent,and the antioxidant activity of polysaccharides from ginger dregs extracted by ultrasonic-assisted method is stronger than that extracted by hot water extraction method.

关 键 词：生姜渣 热水浸提法 超声辅助法 抗氧化活性 加工工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]