滇橄榄核多糖的酶法提取工艺及其抗氧化活性研究  

Enzymatic extraction technology and antioxidant activity of polysaccharides from Phyllanthus emblica Linn.kernel

作　　者：杨圆慧 陈若飞 资璐熙 郭磊 YANG Yuan-hui;CHEN Ruo-fei;ZI Lu-xi;GUO Lei(School of Life Science,Southwest Forestry University,Kunming 650224,Yunnan,China)

机构地区：[1]西南林业大学生命科学学院,云南昆明650224

出　　处：《粮食与油脂》2023年第11期120-124,共5页Cereals & Oils

基　　金：云南省大学生创新训练项目(202110677015);生物学质量工程项目(503190106);云南省科技厅基础研究计划项目(202101AT070042);云南省科技厅农业联合专项(202101BD070001-054)。

摘　　要：以滇橄榄核为原料,基于单因素试验结果,利用响应面法优化多糖的提取工艺。结果表明:最佳工艺条件为纤维素酶添加量2.7%(以滇橄榄核粉质量计)、液料比45∶1(mL/g)、酶解时间3.75 h、酶解温度60℃,在此条件下多糖得率最高为2.043%。红外光谱分析和抗氧化试验结果显示,滇橄榄核多糖是糖苷键类型为α构型的吡喃糖,且抗氧化活性与其质量浓度呈正相关关系。Based on the results of single factor experiment,response surface methodology was used to op-timize the extraction process of polysaccharides from Phyllanthus emblica Linn.kernel.The results showed that the optimal process conditions were as follows:cellulase addition 2.7%(based on the mass of Phyllanthus emblica Linn.kernel powder),liquid to material ratio 45:1(mL/g),enzymatic hydroly-sis time 3.75 h,and enzymatic hydrolysis temperature 60℃C.Undertheseconditions,thehighestpoly-saccharide yield was 2.043%.The infrared spectrum analysis and antioxidant test results showed that the polysaccharide from Phyllanthus emblica Linn.kernel had pyranose wasαtype of glycosidic bond,and the antioxidant activity was positively correlated with its mass concentration.

关 键 词：滇橄榄核 多糖 响应面 酶法提取 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]