雪樱子粗多糖提取、纯化工艺及抗氧化活性研究
作者:
作者单位:

(金陵科技学院 食品科学系, 江苏 南京 210038)

作者简介:

通讯作者:

中图分类号:

基金项目:


Study on Extraction, Purification and Antioxidant Properties of Crude Polysaccharide from Amaranthus caudatus L.
Author:
Affiliation:

(Food Science Department, Jingling Institute of Technology, Nanjing 210038, China)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    以雪樱子为原料,优化雪樱子粗多糖水提醇沉提取法及AB-8型树脂纯化工艺。并以维生素C作为对比,以羟自由基清除能力、超氧阴离子自由基清除能力、DPPH自由基清除能力作为指标,对雪樱子粗多糖进行了体外抗氧化活性的测定。结果表明,雪樱子粗多糖的优化提取工艺为:醇沉乙醇体积分数80%、料液比(g/mL)1∶20、提取温度95℃、提取时间6h,粗多糖得率为(1.421±0.081)mg/g。雪樱子多糖优化纯化工艺为:上样液质量浓度1.00mg/mL,上样液pH值5,吸附速率2BV/h,乙醇洗脱剂体积分数25%,洗脱速率2BV/h,回收率为44.99%±1.23%。雪樱子粗多糖具有较好的体外抗氧化活性。研究结果为雪樱子多糖活性分析和功能性产品开发提供了技术支持。

    Abstract:

    The crude polysaccharide from Amaranthus caudatus L. was extracted by water extraction and alcohol sedimentation method then purified by AB-8 resin. The extraction and purification process was optimized by single factor experiment and orthogonal experiment. Then the antioxidant properties in vitro was measured using hydroxyl radical scavenging activity, superoxide radical scavenging activity and DPPH radical scavenging activity compared with vitamin C. The result showed that optimized extraction condition was ethanol concentration 80%, ratio of solid to liquid (g/mL) 1∶20, extraction temperature 95℃, extraction time 6h. While optimized purification condition was adsorbent concentration 1.00mg/mL, pH value of adsorbent 5, adsorption flow speed 2BV/h, ethanol concentration 25%, and elution flow speed 2BV/h. Under these optimized conditions, the yield of crude polysaccharide was (1.421±0.081)mg/g and the recovery ratio of purification was 44.99%±1.23%. Also the antioxidant detection experiment showed that the crude polysaccharide from Amaranthus caudatus L.performed good antioxidant properties in vitro.

    参考文献
    相似文献
    引证文献
引用本文

姚宏亮,孔聪聪,颜玉华.雪樱子粗多糖提取、纯化工艺及抗氧化活性研究[J].食品科学技术学报,2019,37(2):102-110.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2018-11-06
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2019-04-04
  • 出版日期:
关闭