食品科学

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超声波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究

刘 航,国旭丹,马雨洁,徐变娜,王 敏   

  1. 西北农林科技大学食品科学与工程学院,陕西 杨凌 712100
  • 出版日期:2013-07-25 发布日期:2013-08-02

Ultrasonic-Assisted Extraction and in vitro Antioxidant Activity Evaluation of Polysaccharides from Tartary Buckwheat

LIU Hang,GUO Xu-dan,MA Yu-jie,XU Bian-na,WANG Min   

  1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Online:2013-07-25 Published:2013-08-02

摘要:

利用响应面分析法优化超声波辅助提取苦荞多糖工艺,并探究其体外抗氧化活性。用苯酚-硫酸法测定多糖含量,在单因素试验的基础上,应用Box-Behnken试验设计对多糖提取工艺进行优化;同时探究苦荞多糖体外抗氧化能力。结果表明:超声波辅助提取苦荞多糖的最优提取条件为料液比1:15.69(g/mL)、超声波提取温度61.05℃、超声波提取时间65.5min,在此条件下多糖得率为4.41%。苦荞多糖对DPPH自由基和羟自由基清除作用明显,且具有一定的还原能力,是一种良好的天然抗氧化剂。

关键词: 苦荞多糖, 工艺优化, 超声波, 响应面, 抗氧化性

Abstract:

Objective: To explore the optimal ultrasonic-assisted extraction process of polysaccharides from tartary
buckwheat using response surface methodology, and to determine in vitro antioxidant activity of polysaccharides from
tartary buckwheat. Methods: The content of polysaccharides was determined by phenol-sulfuric assay, and optimal
ultrasonic-assisted extraction process of polysaccharides from tartary buckwheat was investigated by Box-Behnken design
based on single factor tests. Meanwhile, the in vitro antioxidant activity of tartary buckwheat polysaccharides was also
studied. Results: Optimal ultrasonic-assisted extraction conditions were material-liquid ratio of 1:15.69 (g/mL), extraction
temperature of 61.05 ℃ and extraction duration of 65.5 min. Under the optimal extraction conditions, the extraction rate of
polysaccharides was up to 4.41%. Tartary buckwheat polysaccharides showed potent scavenging activity against DPPH and
hydroxyl radicals. Conclusion: The ultrasonic-assisted extraction method can shorten greatly the time required for extracting
polysaccharides from tartary buckwheat and tartary buckwheat polysaccharides are a good source of natural antioxidants.

Key words: tartary buckwheat polysaccharides, process optimization, ultrasonic treatment, response surface, antioxidant activity