葡萄籽粗多糖的超声波提取工艺优化及抗氧化活性

doi:10.7506/spkx1002-6630-201310014

食品科学 ›› 2013, Vol. 34 ›› Issue (10): 62-66.doi: 10.7506/spkx1002-6630-201310014

葡萄籽粗多糖的超声波提取工艺优化及抗氧化活性

王强，赵欣

重庆第二师范学院生物与化学工程系，食品安全与营养研究所，重庆 400067

收稿日期:2012-12-18 修回日期:2013-03-29 出版日期:2013-05-25 发布日期:2013-05-07
通讯作者: 王强 E-mail:wangqiang8203@163.com
基金资助:
重庆市自然科学基金

Optimization of Ultrasound-Assisted Extraction and Antioxidant Activity of Crude Polysaccharides from Grape Seeds

WANG Qiang，ZHAO Xin

Institute of Food Safty and Nutrition, Department of Biological and Chemical Engineering,Chongqing University of Education, Chongqing 400067, China

Received:2012-12-18 Revised:2013-03-29 Online:2013-05-25 Published:2013-05-07
Contact: Qiang WANG E-mail:wangqiang8203@163.com

摘要/Abstract

摘要：

以葡萄籽为原料提取粗多糖(GSCPs)，在单因素试验的基础上，通过响应面法优化超声波辅助提取GSCPs工艺，并建立回归模型；同时研究GSCPs的组成、分子质量分布和抗氧化活性。结果表明：最佳提取工艺为蒸馏水与葡萄籽液料比41:1(mL/g)、超声功率105W、超声温度56℃、超声时间37min，在此条件下GSCPs得率为2.37%。GSCPs分子质量分布较广，清除DPPH自由基实验揭示了GSCPs具有较高的抗氧化活性。

关键词: 葡萄籽, 粗多糖, 响应面, 理化性质, 抗氧化

Abstract:

Based on one-factor-at-a-time experiments, response surface methodology was used to optimize the ultrasonicassisted
extraction of crude polysaccharides from grape seed (GSCPs). The composition, molecular size distribution and
antioxidant activity of GSCPs were further investigated. The optimal extraction conditions were obtained as follows:
liquid/solid ratio 41:1, ultrasonic power, 105 W, extraction temperature 56 ℃ and 37 min of extraction time. Under these
conditions, the yield of GSCPs was 2.37%. The result showed that GSCPs were distributed in a wide molecular size range.
DPPH free radical scavenging assay revealed high antioxidant activity of GSCPs.

Key words: grape seed, crude polysaccharides, response surface methodology, compositions, antioxidant activities

中图分类号:

TS201.2

王强，赵欣. 葡萄籽粗多糖的超声波提取工艺优化及抗氧化活性[J]. 食品科学, 2013, 34(10): 62-66.

WANG Qiang，ZHAO Xin. Optimization of Ultrasound-Assisted Extraction and Antioxidant Activity of Crude Polysaccharides from Grape Seeds[J]. FOOD SCIENCE, 2013, 34(10): 62-66.

参考文献

[1] Jayaprakasha G K, Singh R P, Sakariah K K. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro[J]. Food Chemistry, 2001, 73: 285-290.

[2] Bail S, Stuebiger G, Krist S, et al. Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity[J]. Food Chemistry, 2008, 108: 1122-1132.

[3] 梁志强, 陈秋宇, 孙向军. 葡萄籽和皮萃取物对小鼠乳腺癌细胞迁移的影响[J]. 食品科学, 2012, 1: 239-243.

[4] 李贞, 高丽萍, 冷洪涛, 等. 葡萄籽原花青素对顺铂所致人胚肾细胞毒性的拮抗作用[J]. 食品科学, 2011, 7: 315-318.

[5] 郭金英, 李松彪, 刘开永, 等. 葡萄籽超微粉对高血脂金黄地鼠血浆NO、ET-1和C反应蛋白的影响[J]. 食品科学, 2008, 9: 598-600.

[6] 王忠民, 王跃进, 周鹏. 葡萄多糖抑菌特性的研究[J]. 食品与发酵工业, 2005, 1: 77-79.

[7] Chamorro S, Viveros A, Alvarez I, et al. Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment[J]. Food Chemistry, 2012, 133: 308-314.

[8] Prozil S O, Costa E V, Evtuguin D V, et al. Structural characterization of polysaccharides isolated from grape stalks of Vitis vinifera L[J]. Carbohydrate Research, 2012, 356: 252-259.

[9] Passos C P, Yilmaz S, Silva C M, et al. Enhancement of grape seed oil extraction using a cell wall degrading enzyme cocktail[J]. Food Chemistry, 2009, 115(1): 48-53.

[10] Crews C, Hough P, Brereton P, et al. Quantitation of the main constituents of some authentic sesame seed oils of different origin[J]. Journal of Agricultural and Food Chemistry, 2006 , 54 (17): 6266-6270.

[11] 王媛, 王定颖, 岳田利. 超声波提取葡萄籽油的工艺优化及其抗氧化性研究[J]. 食品科学, 2012, 10: 136-140.

[12] Sevag M G, Lackman D B, Smolens J. The isolation of components of streptococcal nucleoproteins in serologically active form[J]. Journal of Biological Chemistry, 1938, 124: 425.

[13] Dubois M, Gilles K A, Hamilton J K, et al. Colorimetric method for determination of sugars and related substances[J]. Analytical Chemistry, 1956, 28: 350-356.

[14] AOCS Official Method Ba 4a-38. Nitrogen-Ammonia-Protein Modified Kjedahl Method. In: D. Firestone (ed.), Official Methods and Recommended Practices of the AOCS. American Oil Chemists' Society, Champaign, IL, USA, 1997.

[15] AOAC-942.05. Ash of animal feed. In: K. Helrich (ed.), Official Methods of Analysis of the Association of Official Analytical Chemists. 15th edn. AOAC, Arlington, VA, 1990, p. 70.

[16] Qiao D, Hu B, Gan D, et al. Extraction optimized by using response surface methodology, puri?cation and preliminary characterization of polysaccharides from Hyriopsis cumingii[J]. Carbohydrate Polymers, 2009, 76: 422-429.

[17] Lu R, Yoshida T. Structure and molecular weight of Asian lacquer polysaccharides[J]. Carhydrate Polymers, 2003, 54: 419-424.

[18] Liu L, Sun Y, Laura T, et al. Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C.J. Tseng[J]. Food Chemistry, 2009, 112: 35-41.

[19] 陈红，张波，刘秀奇，等. 超声波辅助提取水溶性大豆多糖及纯化工艺[J]. 食品科学, 2011, 32(6): 139-142.

[20] Wei X, Chen M, Xiao J, et al. Composition and bioactivity of tea flower polysaccharides obtained by different methods[J]. Carbohydrate Polymers, 2010, 79: 418-422.

[21] 王忠民，程明冬，王有平. 葡萄多糖的抑菌作用研究[J]. 食品科学, 2007, 28(7): 35-38.

葡萄籽粗多糖的超声波提取工艺优化及抗氧化活性

Optimization of Ultrasound-Assisted Extraction and Antioxidant Activity of Crude Polysaccharides from Grape Seeds

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	阴宏婕，鞠化鹏，钟利敏，孙娜，林松毅. 核黄素结合肽的生物活性及结构表征[J]. 食品科学, 2021, 42(9): 137-144.
[2]	白海军，李志江. 牛磺酸-水解大豆蛋白复合体系对运动性疲劳大鼠的影响[J]. 食品科学, 2021, 42(9): 145-150.
[3]	翟一潭，柏玉香，李晓晓，王禹，邱立忠，卞希良，金征宇. 酶法改性淀粉颗粒的研究进展[J]. 食品科学, 2021, 42(7): 319-328.
[4]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[5]	陈树俊，郑婕. 复合果蔬发酵汁有机酸动态分析及体外模拟消化抗氧化活性和功能成分分析[J]. 食品科学, 2021, 42(7): 90-97.
[6]	张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.
[7]	王丽波，高婧宇，李腾飞，李莲玉，刘博，张洪龑，杨昱，徐雅琴. 硒化蒲公英多糖的制备、结构表征及益生菌促增殖活性[J]. 食品科学, 2021, 42(7): 169-175.
[8]	肖瀛，许豪杰，杨昌铭，宋晓秋，周小理. 肉桂精油对小鼠肝肠组织抗氧化能力以及肠道菌群结构的调节作用[J]. 食品科学, 2021, 42(7): 198-206.
[9]	王存堂，高增明，姜辰昊，孔保华. 茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 2021, 42(6): 53-60.
[10]	鲁振杰，李娟，陈正行，李诚，李亚男. 麦麸阿拉伯木聚糖的羧甲基化改性及理化性质表征[J]. 食品科学, 2021, 42(6): 61-67.
[11]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[12]	梅邢，王广，田瑞，刘宇，夏兰欣，田成，李伟，程超. 5种不同纯度藻蓝蛋白的抗氧化特性[J]. 食品科学, 2021, 42(5): 17-23.
[13]	张雪娇，刘登勇，王惠民. 羟脯氨酸小肽的体外抗氧化活性[J]. 食品科学, 2021, 42(5): 55-60.
[14]	李伟，叶嘉宜，陈运娇，曹庸. 桉叶多酚提取物体内外抗氧化活性评价[J]. 食品科学, 2021, 42(5): 160-168.
[15]	李明亮，姜盛，郭颖，陈亮，王雨辰，蔡木易，谷瑞增，魏颖. 紫苏籽肽对环磷酰胺致性功能损伤大鼠的改善作用[J]. 食品科学, 2021, 42(5): 177-186.