摘要
研究热水浸提北五味子多糖的提取工艺优化,采用sevage法进行粗多糖脱蛋白处理,并探究北五味子多糖对羟基自由基的清除能力。通过单因素实验和响应面分析,研究不同提取温度、料液比和提取时间对北五味子多糖提取率的影响。结果表明,最佳提取工艺为:85℃下按料液比1∶30提取3 h,得到最大提取率为16.13%。获得的粗多糖溶液,用sevage法重复处理5次,在最大限度地保证多糖含量的同时,使蛋白质清除率达92.58%。抗氧化性能研究结果表明:北五味子多糖浓度为10 mg/m L,处理1 h时,对羟基自由基的清除率达96.61%,清除效果较对照Vc好。
The hot water extraction of schisandrae chinensis polysaccharide under different conditions was studied. The crude polysaccharide was deproteinized by sevage method. The scavenging ability of schisandrae chinensis polysaccharide against hydroxyl free radical was researched. The effect of different extraction temperature, solid -liquid ratio and extraction time on extraction yield was researched by single factor and response surface analysis. The results showed that the maximum extraction yield was 16.13% with solid - liquid ratio of 1 ： 30 under 85 ℃ for 3 h. The crude polysaccharide solution was treated by sevage method repeatedly for 5 times, the clearance rate against protein could reach 92.58%, while keeping the polysaccharide in the maximum limit. The result of antioxidant performances showed that as the concentration of fructus schisandrae chinensis polysaccharide was 10 mg/mL and the processing time was 1 h, the clearance rate against hydroxyl free radical was 96.61%, which was much better than that of Vc.
出处
《粮油食品科技》
2017年第1期64-69,共6页
Science and Technology of Cereals,Oils and Foods
基金
省级大学生创新创业项目(201613201000017)
关键词
响应面分析
多糖
脱蛋白
羟基自由基
response surface analysis
polysaccharide
deproteinize
hydroxyl radical
