山桐子饼粕多糖的提取优化及抗氧化活性研究  

Optimization of Extraction and Antioxidant Activity of Polysaccharide from Idesia Polycarpa Maxim Cake Meal

作　　者：王闪闪 黄秀芳 何华汉 阚建全[3] 陈耀兵 王智勇 罗凯 Wang Shanshan;Huang Xiufang;He Huahan;Kan Jianquan;Chen Yaobing;Wang Zhiyong;Luo Kai(Hubei Provincial Engineering Research Center of Selenium Food Nutrition and Health Intelligent Technology,Hubei Minzu University,Enshi 445000;College of Biology and Food Engineering,Hubei Minzu University,Enshi 445000;College of Food Science,Southwest University,Chongqing 400715)

机构地区：[1]硒食品营养与健康智能技术湖北省工程研究中心,湖北民族大学,恩施445000 [2]湖北民族大学生物与食品工程学院,恩施445000 [3]西南大学食品科学学院,重庆400715

出　　处：《中国粮油学报》2025年第3期150-157,共8页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省自然科学基金项目(2023AFD080);硒食品营养与健康智能技术湖北省工程研究中心开放基金项目(PT082301);湖北民族大学研究生科研创新项目(MYK2024074)。

摘　　要：为提高山桐子饼粕的资源利用率,本研究通过单因素实验探究了料液比、超声时间、酶的含量、纤维素酶与果胶酶的配比4个因素对山桐子多糖提取率的影响。在单因素实验基础上,采用响应面法优化超声波辅助酶法山桐子多糖的提取工艺。响应面模型优化显示,在料液比1∶27、超声时间25 min、酶的质量分数2.4%、纤维素酶与果胶酶的配比2∶1的条件下,山桐子多糖提取率最高为8.96%,试验验证结果为8.64%,误差小于5%。体外抗氧化活性试验表明山桐子多糖对DPPH、羟基自由基、ABTS自由基有良好的清除能力。理化性质试验表明在温度为80℃时,持水性和持油性较好。To enhance the resource utilization of Idesia polycarpa Maxim cake meal,the effects of four extraction parameters(material-liquid ratio,ultrasonication duration,enzyme concentration,and cellulase-to-pectinase ratio)on polysaccharide yield were systematically investigated through single-factor experiments.Based on preliminary findings,the extraction process was subsequently optimized using response surface methodology(RSM)with ultrasound-assisted enzymatic treatment.The optimization process revealed that the highest extraction rate of polysaccharides(8.96%)occurred under the following conditions:material-liquid ratio 1∶27,ultrasonication time of 25 minutes,enzyme content of 2.4%,and cellulase-to-pectinase ratio of 2∶1.Experimental validation yielded an extraction rate of 8.64%,wit h an error margin of less than 5%.In vitro antioxidant activity tests demonstrated that the extracted Idesia polycarpa Maxim polysaccharides exhibited significant scavenging ability against DPPH,hydroxyl,and ABTS radicals.Physicochemical characterization revealed optimal water-holding and oil-holding capacities at 80℃.

关 键 词：山桐子饼粕 多糖 超声 复合酶法 提取 抗氧化活性 理化性质 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]