赤小豆多糖提取工艺、改性及其特性研究  

Study on Extraction Technology,Modification and Characteristics of Polysaccharides from Vigna umbellata

作　　者：裴肖茜 张蕴哲[1] 李子坤[2] 徐慧 李东晓[4] 张伟[1,5,6] PEI Xiao-qian;ZHANG Yun-zhe;LI Zi-kun;XU Hui;LI Dong-xiao;ZHANG Wei(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;Hebei Agricultural University,Baoding 071001,China;Department of Science and Engineering,Hebei Agricultural University,Cangzhou 061100,China;College of Agronomy,Hebei Agricultural University,Baoding 071001,China;College of Life Sciences,Hebei Agricultural University,Baoding 071001,China;Hebei Key Laboratory of Analysis and Control for Zoonotic Pathogenic Microorganism,Baoding 071001,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北农业大学,河北保定071001 [3]河北农业大学理工系,河北沧州061100 [4]河北农业大学农学院,河北保定071001 [5]河北农业大学生命科学学院,河北保定071001 [6]河北省人畜共患病原微生物分析与防控重点实验室,河北保定071001

出　　处：《中国调味品》2024年第9期15-22,28,共9页China Condiment

基　　金：国家自然科学基金项目(32172288,31371772);河北省自然科学基金重点项目(C2019204342);河北省杂粮杂豆产业技术创新团队质量提升与品牌培育专项(HBCT2023050204);中央引导地方科技发展资金项目(216Z5501G,226Z5503G,236Z5502G);河北省外专百人计划(360-0803-JSN-3YGS);河北农业大学食品加工学科群经费资助(2021-06);河北省重点研究开发计划项目(18275501D);河北省教育厅科研项目(QN2022073);河北省自然科学基金项目(C2019204284)。

摘　　要：该研究以赤小豆为原料,采用超声辅酶法和水提醇沉工艺提取赤小豆胞内多糖,优化提取工艺,并通过超声波对其进行改性。研究改性前后赤小豆胞内多糖的抗氧化特性以及对果蔬的冷藏保鲜作用,以拓展其应用领域。研究结果表明,赤小豆多糖提取的最佳工艺条件为超声时间50 min、水提温度70℃、水提时间200 min、复合酶处理温度47℃,在此条件下,多糖提取率可达4.33%。赤小豆多糖体外抗氧化试验结果表明,改性赤小豆多糖对·OH、DPPH·、ABTS+·的清除率分别为88.35%、83.67%、58.82%,比改性前分别提高了18.1%、17.4%、14.87%。多糖改性前后对草莓的冷藏保鲜试验结果显示,其保鲜能力排序为3%改性赤小豆多糖组>1%改性赤小豆多糖组>3%赤小豆多糖组>1%赤小豆多糖组。因此,该研究采用的提取工艺对赤小豆多糖的提取率较高,改性后的多糖对自由基的清除率明显高于改性前。改性前后的赤小豆多糖对草莓均具有保鲜效果,而改性后赤小豆多糖的保鲜效果优于改性前。In this study,with Vigna umbellata as the raw material,intracellular polysaccharides are extracted from Vigna umbellata by ultrasonic-assisted enzymatic method and water extraction and ethanol precipitation technology.The extraction technology is optimized,and the polysaccharides are modified through ultrasonic wave.In order to expand the application fields,the antioxidant properties of intracellular polysaccharides from Vigna umbellata and their refrigerated preservation effects on fruits and vegetables before and after modification are studied.The results show that the optimal technology conditions for the extraction of polysaccharides from Vigna umbellata are ultrasonic time of 50 min,water extraction temperature of 70℃,water extraction time of 200 min and compound enzyme treatment temperature of 47℃.Under such conditions,the extraction rate of polysaccharides is 4.33%.The results of antioxidation test in vitro show that the scavenging rates of modified Vigna umbellata polysaccharides on·OH,DPPH·,ABTS+·are 88.35%,83.67%,58.82%respectively,which are 18.1%,17.4%,14.87%higher than those before modification respectively.The results of cold storage preservation test of polysaccharides on strawberries before and after modification show that the order of their preservation ability is 3%modified Vigna umbellata polysaccharides group>1%modified Vigna umbellata polysaccharides group>3%Vigna umbellata polysaccharides group>1%Vigna umbellata polysaccharides group.Therefore,the extraction rate of Vigna umbellata polysaccharides is relatively high by using the extraction technology in this study,and the free radical scavenging rates of modified polysaccharides are significantly higher than those before modification.The Vigna umbellata polysaccharides before and after modification both have preservation effect on strawberries,and the preservation effect of modified Vigna umbellata polysaccharides is better than that before modification.

关 键 词：多糖 赤小豆 提取工艺 抗氧化活性 果蔬保鲜 

分 类 号：TS201.1[轻工技术与工程—食品科学]