论文部分内容阅读
为开发运用仙茅多糖提供科学依据,使用纤维素酶优化仙茅多糖的提取工艺,并探讨多糖体外抗氧化活性。对影响酶解工艺的酶添加量、温度、时间和p H值,运用响应面法进行优化;通过多糖对二苯代苦味酰基自由基(DPPH·)、Fe~(3+)和羟基自由基(·OH)的消除作用来评价其抗氧化活性。结果显示:在酶添加量1.3%、酶解温度58℃、酶解时间110 min和p H5.7时,仙茅多糖提取率达到最大值,为20.52%;分别比超声提取法和热水浸提法所得多糖增多了129.8%和54.9%。且酶解法所得多糖对DPPH·、Fe~(3+)和·OH的消除率分别可达56%、30%、90%,相比于超声提取法和热水浸提法,对Fe~(3+)的还原能力更好,但是热水浸提法所得多糖对DPPH·和·OH的清除效果更好。表明酶解法在提高多糖得率的同时,还具有较好的抗氧化活性。
In order to provide a scientific basis for the development and utilization of Curculigo lactiflora polysaccharides, the extraction process of curculin was optimized by using cellulase, and the antioxidant activity of polysaccharides in vitro was also discussed. The enzyme dosage, temperature, time and p H value affecting the enzymolysis process were optimized by response surface methodology. The effects of polysaccharide on DPPH ·, Fe ~ (3+) and hydroxyl radical (· OH) elimination to evaluate its antioxidant activity. The results showed that the extraction rate of Curculigo orchiluensis reached 20.52% at the optimum conditions of 1.3%, 58 ℃, 110 min and p H5.7, respectively. Compared with ultrasonic extraction and hot water immersion The resulting polysaccharides increased by 129.8% and 54.9%. Compared with the methods of ultrasonic extraction and hot water extraction, the removal rates of DPPH ·, Fe 3+ and · OH were 56%, 30% and 90% 3+) is better, but the polysaccharide obtained by hot water extraction has better DPPH · and · OH scavenging effect. It shows that the enzymolysis method has better antioxidative activity while improving the yield of polysaccharides.