摘要
以白鬼笔为原料,去离子水作为溶媒,研究微波辅助提取白鬼笔多糖工艺并采用响应面法优化其工艺条件。以铁还原力、DPPH自由基清除能力及ABTS+自由基清除能力来评价抗氧化能力,并以晚期糖基化终产物抑制率来评价其抗糖化能力。结果表明:白鬼笔多糖最佳提取工艺条件为微波温度65℃,微波时间10 min,微波功率280 W,料液比1∶30(g/mL),在此条件下白鬼笔多糖提取率为9.03%。白鬼笔多糖具有较强的抗氧化能力和抗糖化能力,可作为一种天然的食品添加剂。
Conditions for the microwave-assisted extraction of polysaccharides from Phallus impudicus were evaluated,and the process was optimized using response surface methodology.The antioxidation activity of extracted polysaccharides was evaluated based on the ability to scavenge reduced iron,DPPH and ABTS+free radicals,and antiglycation activity was assessed based on the inhibition of advanced glycation end products.The results indicated that the optimum conditions for extraction of polysaccharides from P.impudicus were a microwave temperature,power,and treatment time of 65℃,280 W,and 10 min,respectively,and a material-to-liquid ratio of 1∶30(g/mL).Under these conditions,a polysaccharide yield of 9.03%was obtained.The polysaccharides derived from P.impudicus exhibited strong antioxidation and antiglycation abilities,and could therefore,be used as a crude food additives.
作者
宋笛
SONG Di(College of Food and Biology,Changchun Vocational Institute of Technology,Changchun 130033,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第20期130-136,共7页
Food Research and Development
关键词
白鬼笔
多糖
微波辅助提取
抗糖化
抗氧化
Phallus impudicus
polysaccharide
microwave-assisted extraction
antiglycation
antioxidation
