豆渣多糖的提取及其抗氧化活性研究

Extraction and Anti-oxidation Activity Evaluation of Polysaccharide from Soybean Residues

对豆渣多糖提取的工艺条件及其体外抗氧化活性进行了研究。通过单因素试验分析了pH值、液料比、提取温度、提取时间对多糖提取率的影响。在此基础上通过正交试验得到了豆渣多糖提取的最佳工艺条件,即pH5.0,液料比35∶1,温度80℃,时间4h。体外抗氧化实验结果表明,豆渣多糖对超氧阴离子自由基和羟基自由基具有较强的清除能力,提示它在天然抗氧化剂及功能性食品领域具有很大的开发应用价值。

The process of extracting polysaccharide from soybean residues and the anti - oxidation activity of the polysaccharide were studied. The effects of four factors including pH, ratio of liquid to solid, temperature, and time, on the extraction rate were studied by single factor tests. The optimal process obtained by an orthogonal experiment are as follows： pH 5.0, ratio of liquid to solid 35： 1, extracting temperature 80℃, extracting duration 4h. The study on anti - oxidation activity proves that the polysaccharide from the soybean residues has rather high scavenging activity on · O2ˉ and · OH, indicating it is potentially valuable in developing natural antioxidants and functional foods.