摘要
为了更好地开发和利用云南地区的功能食品玛咖,选取玛咖多糖作为研究对象,在单因素试验基础上设置响应面优化试验对玛咖多糖提取工艺进行优化以提高玛咖多糖提取效率,并测定玛咖多糖的抗氧化性强弱,评价玛咖多糖的活性价值;采用Sephadex G-100凝胶层析纯化玛咖多糖,用去离子水进行洗脱(洗脱速度为1mL/min),通过多糖对羟自由基、DPPH自由基、ABTS自由基的清除效率研究玛咖多糖的抗氧化性作用。结果表明:在液料比59mL/g、浸提温度82℃、提取时间157min的条件下,玛咖多糖的提取率为9.60%。对纯度为65.6%的玛咖粗多糖进行纯化,得到纯度为90.7%的纯化多糖。当粗多糖和纯多糖浓度为6mg/mL时,对羟自由基和DPPH自由基的清除率达到最大,分别为63.9%、46.5%和72.8%、81.7%;粗多糖浓度为5mg/mL时,对ABTS自由基清除率达到最大,为61.4%;纯多糖浓度为8mg/mL时,对ABTS自由基的清除率最大,为83.8%。
The polysaccharide extraction technology from Maca was optimized by the response surface optimization test based on the results of single-factor test to improve the extraction rate of Maca polysaccharide.Maca polysaccharide was purified by Sephadex G-100 gel chromatography under the condition of 1mL/min elution speed.The antioxidant activity of Maca polysaccharide was determined by studying the scavenging effect of Maca polysaccharide on hydroxyl radical,DPPH radical and ABTS radical to further develop and utilize functional food Maca in Yunnan.Results：The polysaccharide extraction rate can reach 9.60% under the extraction conditions of 59 mL/g liquid/solid ratio,82℃ and 157 min.The polysaccharide with 90.7% purity can be purified from crude polysaccharide with 65.6% purity.The highest scavenging rate of crude polysaccharide with 6 mg/mL concentration and purified polysaccharide with 6mg/mL concentration to hydroxyl radical and DPPH radical is 63.9%,72.8%,and 46.5%,81.7%separately.The highest scavenging rate of crude polysaccharide with 5mg/mL concentration and purified polysaccharide with 8mg/mL concentration to ABTS radical is 61.4% and 83.8%respectively.
出处
《贵州农业科学》
CAS
2016年第2期143-148,共6页
Guizhou Agricultural Sciences
基金
云南省优势特色重点学科生物学一级学科建设项目(50097505)
