魔芋多糖的制备、抗氧化活性及其结构表征  

Preparation,antioxidant activity and structural characterization of konjac polysaccharides

作　　者：问小龙 李亚杰 张亮 邹迎春 谭林海 向极钎 WEN Xiao-long;LI Ya-je;ZHANG Liang;ZOU Ying-chun;TAN Lin-hai;XIANG Ji-qianl(Enshi Tujia&Miao Autonomous Prefecure Academy of Agricultural Science,Enshi 445000,Hubei,China;Enshi Shuopin Modern Agricultural Science and Technology Co.,Ltd.,Enshi 445000,Hubei,China;Hubei Selenium Industrial Technology Research Institute,Enshi 445000,Hubei,China)

机构地区：[1]恩施土家族苗族自治州农业科学院,湖北恩施445000 [2]恩施硕品现代农业科技有限责任公司,湖北恩施445000 [3]湖北省富硒产业技术研究院,湖北恩施445000

出　　处：《粮食与油脂》2024年第6期134-140,共7页Cereals & Oils

基　　金：湖北省重点研发计划(2021BBA262)。

摘　　要：以魔芋精粉为原料,采用超声辅助热水浸提魔芋多糖。通过单因素和响应面试验,确定魔芋多糖的最优提取工艺,并对其抗氧化活性和结构特征进行分析。结果表明:在超声时间50 min、超声功率1224 W、提取温度76.5℃的最佳条件下,所得魔芋多糖得率为74.3%。当魔芋多糖质量浓度为2 mg/mL时,其对羟基自由基、DPPH自由基和ABTS自由基的清除率分别为77.05%、82.16%和25.82%。纯化后的魔芋多糖,以相对分子质量较小的成分为主;红外光谱分析表明魔芋多糖具有吡喃糖单元;扫描电镜显示魔芋多糖的立体结构是由0.5~2μm的立方体夹杂部分小颗粒聚集而成,单糖组成主要为葡萄糖和甘露糖。Using konjac powder as material,konjac polysaccharides were extracted by ultrasonic-assisted hot water extraction.The optimal extraction process of konjac polysaccharides were determined by single factor experiment and response surface experiment,and its antioxidant activity and structural characterization were analyzed.The results showed that under the optimum conditions of ultrasonic time 50 min,ultrasonic power 1224 W and extraction temperature 76.5 C,the yield of konjac polysaccharides were 74.3%.When the mass concentration of konjac polysaccharides were 2 mg/mL,the scavenging rates of hydroxyl free radical,DPPH free radical and ABTS free radical were 77.05%,82.16%and 25.82%,respectively.After purification,konjac polysaccharides were mainly composed of small relatively molecular mass components.Infrared spectroscopy analysis showed that konjac polysaccharides had pyranose units.Scanning electron microscopy showed that the three-dimensional structure of konjac polysaccharides were formed by 0.5-2μm cube containing some small particles,and the monosaccharides were mainly glucose and mannose.

关 键 词：魔芋多糖 抗氧化活性 结构表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]