摘要
利用响应面法优化超声波处理辅助提取白灵菇多糖工艺,并研究其体外抗氧化活性。在单因素实验的基础上,根据Box-Behnken实验设计对超声波处理时间、提取温度和液料比进行分析与优化,确定了超声波辅助提取的最佳工艺参数:提取温度56℃、超声波处理时间45 min、提取的液料比为41∶1,在此条件下进行2次提取,得到白灵菇多糖得率为12.26%,相比于传统热水提取法(提取温度77℃、提取时间189.6 min、液料比46∶1、提取次数为2次)多糖得率提高了44.41%。白灵菇多糖体外抗氧化活性实验表明:超声波辅助提取法得到的白灵菇多糖在质量浓度4 mg/m L时,清除羟基自由基的能力和DPPH自由基的能力分别为98.39%和60.8%。
Response surface analysis method was applied to optimize the ultrasonic-assisted extraction process of Pleurotus nebrodensis polysaccharides（ PNPs）, and evaluate the antioxidant activities in vitro of PNPs.On the basis of single-factor test, the ultrasonic treating time, extraction temperature and the ratio of water volume to raw material weight （ W/M ratio） were analyzed and optimized by the Box-Behnken design.The optimized parameters of the ultrasonic-assisted extraction technology were obtained as follows ： extraction temperature was 56 ℃, ultrasonic treating time was 45 min, W/M ratio was 41 ： 1, extraction frequency was 2 times, and the extraction rate of the PNPs was 12.26%.Compared with the hot water extraction method which the extraction temperature was 77 ℃, extraction time was 189.6 min, W/M ratio was 46： 1, extraction frequency was 2 times, the extraction rate of the polysaccharides was increased by 44.41% .Antioxidant activities in vitro of the PNPs indicated that the hydroxyl racials and DPPH racials scavenging rates of PNPs were 98.39% and 60.8% respectively when its concentration was at 4 mg/mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第10期247-252,共6页
Science and Technology of Food Industry
关键词
白灵菇
多糖
超声波辅助
响应面分析
抗氧化性
Pleurotus nebrodensis
polysaccharides
ultrasonic - assisted extraction
response surface methodology
antioxidant activity
