红枣多糖降解条件优化及抗氧化活性  

Degradation Condition Optimization and Antioxidant Activity of Jujube Polysaccharide

作　　者：郭建行 谢俊杰 阳小雨 杨树海 刘延奇 冀晓龙 GUO Jianhang;XIE Junjie;YANG Xiaoyu;YANG Shuhai;LIU Yanqi;JI Xiaoong(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;Collaborative Innovation Center of Food Production and Safety of Henan Province,Zhengzhou 450001,Henan,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,Henan,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001 [3]河南省冷链食品质量安全控制重点实验室,河南郑州450001

出　　处：《食品研究与开发》2024年第1期99-106,共8页Food Research and Development

基　　金：河南省青年科学基金项目(212300410297);河南省高等学校重点科研项目计划项目(21A550014);郑州轻工业大学博士科研启动基金项目(2020BSJJ015);郑州轻工业大学星空众创空间项目(2021ZCKJ205)。

摘　　要：利用超声波辅助H_(2)O_(2)-VC降解红枣多糖,以DPPH自由基清除率为指标,通过响应面优化得到最佳降解条件为超声时间65 min、H_(2)O_(2)-VC浓度10 mmol/L、降解温度51℃,该条件下获得的降解产物的DPPH自由基清除率为81.76%,得率为72.16%,降解后总糖质量分数增加。体外抗氧化试验结果表明,降解能提高红枣多糖抗氧化活性。The jujube polysaccharide was degraded by H_(2)O_(2)-VC with the assistance of ultrasound treatment.With the DPPH free radical scavenging rate as the indicator,the optimal degradation conditions were optimized by the response surface methodology as ultrasound treatment with 10 mmol/L H_(2)O_(2)-VC at 51℃for 65 min.The degradation products obtained under the optimum conditions showed the yield of 72.16%and the DPPH free radical scavenging rate of 81.76%.The mass fraction of total sugar and the antioxidant activity of jujube polysaccharide increased after degradation.

关 键 词：红枣 降解多糖 制备 理化性质 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]