基于质量源于设计(QbD)理念优化黄精粗多糖制备工艺及抗氧化活性检测  

Optimization Preparation Process of Crude Polysaccharides of Polygonati rhizoma Based on QbD Concept and Antioxidant Activity Detection

作　　者：王海燕[1] 钦润泽 郭磊磊 陈重[1] 陈琼[1,3] WANG Haiyan;QIN Runze;GUO Leilei;CHEN Zhong;CHEN Qiong(School of Pharmacy,Xinyang Agricultural and Forestry University,Henan Xinyang 464000,China;School of Pharmacy,Zhejiang Chinese Medical University,Zhejiang Hangzhou 310000,China;Dabie Mountain Forest Medicine Ecological Planting Engineering Technology Research Center of Henan Province,Henan Xinyang 464000,China)

机构地区：[1]信阳农林学院药学院,河南信阳464000 [2]浙江中医药大学药学院,浙江杭州310000 [3]河南省大别山林药生态种植工程技术研究中心,河南信阳464000

出　　处：《饲料工业》2024年第22期105-113,共9页Feed Industry

基　　金：河南省重点研发专项[241111311400];信阳市创新应用专项[20190022];信阳农林学院科技创新团队项目[XNKJTD-008]。

摘　　要：试验旨在优化复合酶协同超声水提醇沉法制备黄精粗多糖(crude polysaccharide of po⁃lygahatous,CPP)的工艺并检测其体外抗氧化活性。试验以质量源于设计(qulity by design,QbD)理念为指导,以黄精多糖得率和含量为指标,应用Box-Behnken响应面设计法(BBD)对CPP制备工艺的关键因素:酶解温度、加酶量、超声时间、醇沉浓度进行优化;以维生素C(Vitamin C,VC)为对照,对CPP进行1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基和羟基(·OH)自由基清除能力的检测,评价CPP体外抗氧化活性。结果表明:CPP最佳制备工艺为酶解温度55℃,复合酶(纤维素酶∶果胶酶=1∶1)用量0.28%,超声时间50 min,醇沉浓度78%;采用该制备工艺,CPP的得率为(28.12±1.43)%,多糖含量为(33.74±1.32)%。不同浓度CPP能够有效清除DPPH自由基和抑制·OH的产生。由此可见,优化的CPP制备工艺稳定可行,且所制得的CPP具有一定的体外抗氧化活性。In order to optimize the preparation process of crude polysaccharides of Polygonati Rhizoma(CPP)and detecte its antioxidant activity in vitro.The experiments were guided by the concept of qulity by design(QbD).The experiment was carried out to prepare CPP by complex enzyme coordinated ultrasonic extraction and alcohol precipitation.With CPP yield and the content of polysaccharides as indicators,Box Behnken response surface design(BBD)was applied to optimize the key factors,including enzymatic hydrolysis temperature,enzyme dosage,ultrasound time,and alcohol precipitation concentration.The in vitro antioxidant activity of CPP was evaluated by the scavenging ability of 1,1-Diphenyl-2-picrylhydrazyl(DPPH)free radicals and hydroxyl free radicals(·OH),using vitamin C(VC)as a positive control.The results showed that the optimal preparation process for CPP was as follows:the enzymatic hydrolysis temperature was 55℃,the amount of complex enzyme(cellulase∶pectinase=1∶1)was 0.28%,the ultrasonic time was 50 minutes,the alcohol precipitation concentration was 78%.The yield of CPP was(28.12±1.43)%,and the content of polysaccharides was(33.74±1.32)%.In addition,different concentrations of CPP were effective in scavenging DPPH free radicals and inhibiting the production of·OH.It showed that the preparation process of CPP was stable and feasible and the prepared CPP had certain antioxidant activity.

关 键 词：黄精 粗多糖 质量源于设计理念 Box-Behnken响应面设计 抗氧化活性 

分 类 号：S816.75[农业科学—饲料科学]