大蒜多糖的酶法提取及其抗氧化性研究

Study on Cellulase-assisted Extraction and Antioxidant Activity of Garlic Polysaccharide

本实验研究了大蒜多糖的提取方法,结果表明,采用纤维素酶解可显著提高多糖提取率,在加酶量5%,pH值5.0,酶解温度50℃时,提取1.5h,提取率达20.54%。本实验进一步对大蒜多糖的抗氧化性进行了测定,并与大蒜素进行了对比。结果显示,大蒜多糖具有清除超氧阴离子自由基和羟基自由基的能力,且在较高浓度下强于大蒜素,而大蒜素的还原能力则强于大蒜多糖。

The technology of extracting polysaccharide from garlic with cellulase was studied. The optimum extracting conditions were evaluated at 5% cellulase addition and 1.5 h extraction time with temperature at 50 ℃and pH 5.0. On these bases, the antioxidant activity of garlic polysaccharide as well as garlicin was also assayed. The results showed that the garlic polysaccharide has certain antioxidant activity, which increases with the increase of polysaccharide concentration. Moreover, it was also shown that garlic polysaccharide has higher scavenging effects on hydroxyl radical and superoxide radical than those of garlicin at relatively high concentration. Therefore the reductive capability of garlicin is stronger than garlic polysaccharide.