铁皮石斛多糖的提取工艺优化及抗氧化性研究  

Process Optimization and Antioxidant Activity Study of Polysaccharide from Dendrobium officinale by Ultrasonic and Enzyme-Assisted Extraction

作　　者：刘根梅 古翠婷 麦汉铨 刘永吉[1,2] LIU Genmei;GU Cuiting;MAI Hanquan;LIU Yongji(Yingdong Food Science Institute,Shaoguan University,Shaoguan 512005;Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region,Shaoguan 512005)

机构地区：[1]韶关学院食品学院,韶关512005 [2]广东省粤北食药资源利用与保护重点实验室,韶关512005

出　　处：《食品工业》2024年第4期108-113,共6页The Food Industry

基　　金：韶关市科技计划项目(210718104531501);韶关学院重点科研项目(SZ2020KJ10)。

摘　　要：以铁皮石斛为原材料,优化石斛多糖提取工艺,并探讨石斛多糖的抗氧化效果。以石斛多糖提取率作为评价指标,利用单因素试验和正交试验考察酶添加量、酶解温度、酶解时间、酶解pH、超声功率、超声时间6个因素对多糖提取的影响,并通过1,1-二苯基-2-苦肼基(DPPH)、羟自由基、超氧阴离子清除试验和铁离子还原试验评估所提取石斛多糖的抗氧化能力。结果表明,铁皮石斛多糖提取最佳工艺条件为酶解pH 4.0、酶添加量1.2%、酶解温度35℃、酶解时间2 h、超声功率540 W、超声时间4 min,在此工艺条件下铁皮石斛多糖提取率可达39.23%。铁皮石斛多糖对DPPH自由基、羟自由基具有较好的清除能力,表明铁皮石斛多糖具有较好的抗氧化活性。Using Dendrobium officinale as raw material,the suitable extraction condition and the antioxidant activity of Dendrobium officinale polysaccharides(DOP)were studied.The single factor experiments and orthogonal experiments were used to investigate the effects of the six factors on the extraction of polysaccharides,including enzyme addition,enzymolysis temperature,enzymolysis time,enzymolysis pH,ultrasonic power and ultrasonic time.The antioxidant activity of DOP was investigated by DPPH·,OH·and O_(2)^(-)·scavenging effects,and ferric iron reduction ability.The results demonstrated that the ultrasonic extraction optimum technological condition was enzymolysis pH 4.0,enzyme addition 1.2%,enzymolysis temperature 35℃,enzymolysis time 2 h,ultrasonic power 540 W and ultrasonic time 4 min.Under this condition,the extraction rate of Dendrobium candidum polysaccharides could reach 39.23%.Dendrobium officinale polysaccharide had good scavenging ability on DPPH·and OH·,which indicated that Dendrobium officinale polysaccharide had good antioxidant activity.

关 键 词：铁皮石斛 多糖 超声辅助酶法 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]