食品科学 ›› 2010, Vol. 31 ›› Issue (24): 139-141.doi: 10.7506/spkx1002-6630-201024029

• 工艺技术 • 上一篇    下一篇

大薯膳食纤维的提取及其对自由基的清除作用

钟希琼   

  1. 佛山科学技术学院生命科学学院食品科学系
  • 收稿日期:2010-02-05 修回日期:2010-10-01 出版日期:2010-12-25 发布日期:2010-12-29
  • 通讯作者: 钟希琼 E-mail:hgmzh@21cn.com

Extraction of Dietary Fiber from Big Yam and its Scavenging Capability on Free Radicals

ZHONG Xi-qiong   

  1. Department of Food Science, School of Life Science, Foshan University, Foshan 528231, China
  • Received:2010-02-05 Revised:2010-10-01 Online:2010-12-25 Published:2010-12-29
  • Contact: ZHONG Xi-qiong E-mail:hgmzh@21cn.com

摘要:

以大薯粉为材料,设计四因素三水平正交试验,酶法提取膳食纤维。结果表明:0.6% 混合酶(α - 淀粉酶与糖化酶质量比为6:1)于80℃处理80min,0.6% 蛋白酶在60℃处理60min,对糖类、蛋白质的脱除作用较彻底。以体外实验研究不同质量浓度(5~35mg/mL)的膳食纤维鲜样对自由基的清除效果,设计3 种不同反应体系:1,1- 二苯基-2- 苦味肼基自由基(DPPH 自由基)、超氧阴离子自由基(O2·)、羟自由基(·OH)。结果表明:大薯膳食纤维对3 种自由基都有一定的清除能力,平均清除率分别为24.30%、51.08%、46.07%。即对3 种自由基清除能力大小顺序为:超氧阴离子自由基>羟自由基>二苯代苦味酰自由基。其中质量浓度15mg/mL 的膳食纤维对这3 种自由基的清除达到高峰,清除率分别为27.52%、60.0%、48.43%。

关键词: 大薯, 膳食纤维, 自由基, 清除

Abstract:

Big yam was used as the raw material to explore the optimal enzymatic extraction processing for dietary fiber through orthogonal experiments. Results indicated that the optimal extraction processing conditions of dietary fiber from big yam were 0.6% compound enzyme composed of α-amylase and glucoamylase at a ratio of 6:1, hydrolysis temperature of 80 ℃ and hydrolysis time of 80 min. The carbohydrate and protein in big yam could be completely cleared out if big yam was treated with 0.6% compound enzyme at 60 ℃ for 60 min. The scavenging effects of dietary fiber from big yam with various concentrations (5-35 mg/mL) on DPPH, superoxide anion and hydroxyl free radicals were also investigated in vitro. Results exhibited that the dietary fiber from big yam had strong scavenging capability on 3 kinds of free radicals. The scavenging rates of dietary fiber from big yam on DPPH, superoxide anion and hydroxyl free radicals were 24.30%, 51.08% and 46.07%, respectively. In addition, the dietary fiber at the concentration of 15 mg/mL exhibited the strongest scavenging activity with the scavenging rates of 27.52%, 60.0% and 48.43%, respectively.

Key words: big yam, dietary fiber, free radical, scavenging

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