海英菜多糖提取工艺的响应面法优化及其体外抗氧化作用

Crude Polysaccharides from Suaeda salsa L.:Optimization of Extraction Process Using Response Surface Methodology and Antioxidant Activity

以单因素试验为基础,选择提取温度、提取时间、液料比三因素三水平进行Box-Behnken组合试验,对野生海英菜粗多糖提取工艺参数进行优化分析。结果表明海英菜粗多糖水浸提的最佳工艺条件为提取温度87℃、提取时间3.5h、液料比31.5:1(mL/g),在此条件下海英菜粗多糖得率达到2.028%。以VC和叔丁基对苯二酚为对照,测定脱蛋白海英菜多糖的体外抗氧化作用,结果表明海英菜多糖的还原能力、对超氧阴离子自由基和羟自由基的清除能力均表现出较好的效果,清除超氧阴离子自由基和羟自由基的IC50分别为0.841mg/mL和0.712mg/mL,其抗氧化能力低于VC,与叔丁基对苯二酚相近。

Response surface methodology was used to optimize the extraction of crude polysaccharides from Suaeda salsa L.Three extraction parameters including temperature,time and solvent-to-solid ratio were identified as main factors affecting the extraction yield of crude polysaccharides.The extraction parameters were optimized by a three-variable,three-level BoxBohnken experimental design combined with response surface analysis.The optimal conditions for polysaccharide extraction from Suaeda salsa L.were 3.5 h extraction with hot water（87 ℃） at a solvent/solid ratio of 31.5 mL/g,resulting in an extraction yield of polysaccharides of 2.028%.As demonstrated by comparison with VC and TBHQ,crude polysaccharides from S.salsa L.had excellent reducing power and high abilities to scavenge superoxide anion and hydroxyl free radicals with IC50values of 0.84 mg/mL and 0.71 mg/mL,respectively.The antioxidant effect of crude polysaccharides from S.salsa L.was lower than that of VC but similar to that of TBHQ.