响应面优化竹蛏多糖提取工艺及其体外抗氧化活性研究  

Optimization of extraction technology and antioxidant activity of polysaccharide from razor clam by response surface methodology

作　　者：邱小明[1] QIU Xiaoming(Food Engineering School,Zhangzhou Institute of Technology,Zhangzhou,363000,China)

机构地区：[1]漳州职业技术学院食品工程学院,福建漳州363000

出　　处：《佛山科学技术学院学报（自然科学版）》2024年第6期24-30,62,共8页Journal of Foshan University(Natural Science Edition)

基　　金：漳州市食品产业技术研究院项目(ZSY2022105);漳州市自然科学基金项目(ZZ2020J43)。

摘　　要：为探究竹蛏多糖提取工艺及其体外抗氧化效果,在单因素实验的基础上,采用响应面优化法对竹蛏多糖提取工艺优化,考察竹蛏多糖体外抗氧化活性效果。结果表明,在蜗牛酶用量1.5%、超声温度51℃、超声时间41 min和pH 4.0的条件下,竹蛏多糖的最大提取率为80.89 mg/g。在此条件下,实验值与模型预测值的相对误差为0.54%,说明该回归方程的拟合度较高、误差小、准确、有效。以维生素C为对照,考察竹蛏多糖对DPPH自由基和亚硝酸盐的清除效果,竹蛏多糖对DPPH自由基和亚硝酸盐清除率IC_(50)分别为0.693 mg/mL和0.664 mg/mL,浓度2.0 mg/mL的竹蛏多糖对DPPH自由基和亚硝酸盐的清除率分别为76.07%和83.64%。该研究为竹蛏的综合开发和应用提供了新思路与方法。The aim was to explore the extraction technology of polysaccharide from razor clam and its antioxidanteffect in vitro. On the basis of single factor experiment, the extraction process of polysaccharide from razor clamwas optimized by response surface optimization method, and the antioxidant activity of polysaccharide from razorclam was investigated in vitro. The results showed that under the conditions of snail enzyme dosage of 1.5%,ultrasonic temperature of 51℃, ultrasonic time of 41 min and pH of 4.0, the maximum extraction rate ofpolysaccharide from razor clam was 80.89 mg/g. Under these conditions, the relative error between theexperimental value and the predicted value of the model was 0.54%, which showed that the regression equationhad high fitting degree, small error, accuracy and effectiveness. Taking vitamin C as control, the scavengingeffect of razor clam polysaccharide on DPPH free radical and nitrite was investigated. The scavenging rate IC_(50) ofthe polysaccharide from razor clam was 0.693 mg/mL and 0.664 mg/mL, respectively. The scavenging rate of thepolysaccharide from razor clam was 76.07% and 83.64%, respectively. This study provided a new idea andmethod for the comprehensive development and application of razor clam.

关 键 词：竹蛏多糖 响应面优化 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]