摘要
通过微波萃取技术优化血红铆钉菇多糖提取的最佳工艺,并研究其抗氧化活性.具体采用响应面分析法优化微波萃取血红铆钉菇多糖的提取工艺、Sevage法去除血红铆钉菇粗多糖中的蛋白质、DPPH法评价血红铆钉菇多糖的体外抗氧化活性.选取液料比、微波功率、微波温度和微波时间为响应面分析法的4个工艺参数因素,分析其对多糖得率的影响,采用Design-Expert软件对试验数据进行二次响应面分析.最终得到最优提取工艺条件为:微波时间15.33 min、微波温度88.94℃、微波功率621.49 W、液料比53.221(m L/g),此时多糖得率可达到15.01%.经过6次Sevage法去除血红铆钉菇粗多糖中的蛋白质,蛋白质去除率可达到97%.纯化后的血红铆钉菇多糖对DPPH自由基的清除率达到最高77%.结果显示,微波萃取技术提取血红铆钉菇多糖技术可行,所提多糖具有较好的抗氧化活性.
To optimize the condition of microwave extracting Chroogomphidius viscidus polysaccharides( CVP)and evaluate the antioxidant activity of CVP.Response surface methodology was used to optimize the extraction process of polysaccharides extracted from Chroogomphidius viscidus,sevage was used to remove proteins from the crude polysaccharides of Chroogomphidius viscidus,and DPPH was used to evaluate the antioxidant activity of CVP in vitro. Selecting the ratio of liquid to material,microwave power,microwave temperature and microwave time as the four parameters of the response surface analysis method,and analyzing its influence on the yield of polysaccharides,using the Design-Expert software for the second response surface analysis of the test data. The optimum extraction process conditions were as follows: microwave time 25 min,microwave temperature 70 ℃,microwave power 780 W,liquid-to-feed ratio 30 1,and polysaccharide yield reached15.00%.After 6 times sevage removal of protein in the crude polysaccharide of Chroogomphidius viscidus,the protein removal rate can reach 97%.The highest scavenging rate of the purified CVP on DPPH free radical can reach 77%. Microwave extraction technology is suitable in the extraction of CVP,and CVP shows a stronger antioxidant capacity.
作者
吴也
刘中正
宋见喜
姜贵全
WU Ye;LIU Zhongzheng;SONG Jianxi;JIANG Guiquan(School of Material Science and Engineering,Beihua University,Jilin 132013,China)
出处
《吉林化工学院学报》
CAS
2021年第1期4-12,共9页
Journal of Jilin Institute of Chemical Technology
基金
吉林省中医药科技项目(2020117)
吉林市科技创新发展计划项目(20200104081)。
关键词
血红铆钉菇
多糖
微波萃取
响应面
抗氧化
chroogomphidius viscidus
polysaccharide
microwave extraction
response surface
antioxidant
