响应面法优化松茸多糖酶法提取工艺及其体外抗氧化性分析

doi:10.7506/spkx1002-6630-201416005

食品科学

响应面法优化松茸多糖酶法提取工艺及其体外抗氧化性分析

陈炼红1，杨丽珠2，索化夷3，李键4,*

1.西南民族大学生命科学与技术学院，四川成都 610041；2.中国海洋大学食品科学与工程学院，山东青岛 266003；
3.西南大学食品科学学院，重庆 400716；4.西南民族大学青藏高原研究院，四川成都 610041

出版日期:2014-08-25 发布日期:2014-08-25
通讯作者: 李键
基金资助:
公益性行业（农业）科研专项（201203009）；西南民族大学2014年校课题一般项目（2014NY1302）

Response Surface Analysis for the Optimization of Extraction Process for Polysaccharides from Tricholoma matsutake and Antioxidant Activity of the Extracted Polysaccharides

CHEN Lian-hong1, YANG Li-zhu2, SUO Hua-yi3, LI Jian4,*

1. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China;
2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;
3. College of Food Science, Southwest University, Chongqing 400716, China;
4. Institute of Qinghai-Tibetan Plateau, Southwest University for Nationalities, Chengdu 610041, China

Online:2014-08-25 Published:2014-08-25
Contact: LI Jian

摘要/Abstract

摘要：

为确定复合酶（纤维素酶、果胶酶、中性蛋白酶）提取松茸多糖的最佳工艺，并对其体外抗氧化活性进行初步研究，在单因素试验的基础上，以料液比、pH值、酶解时间和酶解温度为影响因素，利用Box-Behnken方法进行四因素三水平试验设计，以多糖提取率为响应值，进行响应面分析；分别用邻苯三酚自氧化法和对DPPH自由基的清除作用测定松茸多糖的体外抗氧化性。结果表明：多糖提取的最佳工艺为料液比1∶40（g/mL）、pH 5、酶解温度35 ℃、酶解时间71 min，松茸多糖的提取率预测值为7.06%，验证值为6.95%，与预测值相对误差为1.56%；松茸多糖对超氧阴离子自由基和DPPH自由基具有较强的清除作用，其IC50值分别为0.565 mg/mL和0.454 mg/mL。因此，复合酶法提取松茸多糖高效、简单，可用作松茸多糖的提取工艺；松茸多糖具有明显的体外抗氧化活性。

关键词: 松茸, 响应面法, 多糖, 提取工艺, 抗氧化性

Abstract:

Objective: To develop an optimized enzymatic method for extracting polysaccharides from Tricholoma matsutake
with a combination of cellulase, pectinase and neutral protease and to evaluate the antioxidant activity in vitro of the
extracted polysaccharides. Methods: On the basis of single-factor experiments, a four-factor, three-level Box-Behnken
design was utilized for the mathematical modeling of polysaccharide yield as a function of material/water ratio, medium
pH and hydrolysis time and temperature. This was followed by response surface analysis of the developed mathematical
model. The antioxidant activity of Tricholoma matsutake polysaccharides was determined by pyrogallol autoxidation and
free radical-scavenging assay. Results: The optimum condition for the extraction of Tricholoma matsutake polysaccharides
were found to be hydrolysis at 35 ℃ for 71 min with a material/solvent ratio of 1:40 (g/mL) at pH 5. Under these conditions,
the model-predicted and experimentally measured values of polysaccharide yield were 7.06% and 6.95%, respectively,
revealing a relative error of only 1.56% between them. The Tricholoma matsutake polysaccharides had a strong capacity to
scavenge superoxide anion (IC50 = 0.565 mg/mL) and DPPH free radical (IC50 = 0.454 mg/mL). Conclusion: The proposed
extraction method is efficient, simple and applicable for the extraction of polysaccharides form Tricholoma matsutakes and
the extracted polysaccharides have significant antioxidant capacity in vitro.

Key words: Tricholoma matsutake, response surface analysis, polysaccharides, extraction process, antioxidant effect

中图分类号:

TS202

陈炼红1，杨丽珠2，索化夷3，李键4,*. 响应面法优化松茸多糖酶法提取工艺及其体外抗氧化性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201416005.

CHEN Lian-hong1, YANG Li-zhu2, SUO Hua-yi3, LI Jian4,*. Response Surface Analysis for the Optimization of Extraction Process for Polysaccharides from Tricholoma matsutake and Antioxidant Activity of the Extracted Polysaccharides[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416005.

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响应面法优化松茸多糖酶法提取工艺及其体外抗氧化性分析

Response Surface Analysis for the Optimization of Extraction Process for Polysaccharides from Tricholoma matsutake and Antioxidant Activity of the Extracted Polysaccharides

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