洪山菜薹多糖提取工艺优化及抗氧化性研究  

Study on Extraction Technology and Antioxidant Activity of Polysaccharides from Hongshan Caitai

作　　者：张子龙 黄凯峰 叶潼 杨光影 ZHANG Zilong;HUANG Kaifeng;YE Tong;YANG Guangying(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《食品安全导刊》2025年第2期103-107,共5页China Food Safety Magazine

基　　金：武汉商学院校级大学生创新创业训练计划项目(202311654151)。

摘　　要：以洪山菜薹为原材料,采用热水浸提法提取多糖,选取料液比、提取温度和提取时间为实验因素,通过单因素实验和正交实验对菜薹多糖的提取工艺进行优化,并对菜薹多糖的加工特性及抗氧化活性进行测定。结果表明,洪山菜薹多糖的最佳提取工艺条件为料液比1∶40(g∶mL)、提取温度70℃、提取时间5 h,该工艺条件下洪山菜薹多糖提取率最大,可达11.7%。加工特性实验结果显示,菜薹多糖持水性和持油性较好,且具有一定的乳化性能。抗氧化活性实验结果表明,洪山菜薹多糖对DPPH自由基具有较好的清除能力,说明菜薹多糖具有较好的抗氧化活性。Hongshan Caitai was used as raw material,and polysaccharides were extracted by hot water extraction.The solid-liquid ratio,extraction temperature and extraction time were selected as experimental factors.The extraction process of Hongshan Caitai polysaccharides was optimized by single factor experiment and orthogonal experiment,and the processing characteristics and antioxidant activity of Hongshan Caitai polysaccharides were determined.The results showed that the optimal extraction process conditions for Hongshan Caitai polysaccharides were solid-liquid ratio of 1∶40(g∶mL),extraction temperature of 70℃and extraction time of 5 h.Under this process condition,the extraction rate of Hongshan Caitai polysaccharides was the highest,which could reach 11.7%.The results of processing characteristics experiment showed that Hongshan Caitai polysaccharides had good water holding and oil holding capacity,and had certain emulsification properties.The results of antioxidant activity experiment showed that Hongshan Caitai polysaccharides had good scavenging ability for DPPH free radicals,indicating that Hongshan Caitai polysaccharides had good antioxidant activity.

关 键 词：洪山菜薹 多糖 热水浸提 抗氧化活性 

分 类 号：S63[农业科学—蔬菜学]