超细粉碎对枸杞多糖得率、结构及抗氧化活性的影响

Effects of superfine grinding on yield rate,structure and antio xidant activities of polysaccharides from Lycium barbarum L.

研究建立了超细粉碎辅助提取枸杞多糖的工艺技术,并初步探讨了超细粉碎对枸杞多糖结构及抗氧化活性的影响。采用超细粉碎技术对枸杞进行预处理,在单因素试验基础上选取试验因素与水平,根据中心组合(Box-Benhnken)试验设计原理,运用响应面分析法优化工艺条件。分别采用高效液相色谱法(HPLC)、原子力显微镜(AFM)、DPPH和ABTS法进一步考察超细粉碎对枸杞多糖结构及其抗氧化活性的作用。结果:枸杞多糖的最佳提取工艺条件为水浴温度83.8℃、料液比1:6、浸提时间95min、提取3次;在此条件下得率可达4.00%±0.13%,比常规粉碎法提高了15.61%;超细粉碎后枸杞多糖平均分子量明显降低,其球形颗粒状团聚物的高度和直径减小,抗氧化活性显著提高。结论采用超细粉碎技术,能有效提高枸杞多糖得率,降低多糖分子量,有助于增强其抗氧化活性。

The superfine grinding assistant extraction conditions was established and the effects of superfine grinding treatment on the structure and antioxidant activities of Lycium barbarum polysaccharides （LBP） were studied in this pa- per. Based on single factor tests, the superfine grinding assistant extraction conditions were optimized by Box - Benhnken design and response surface methodology （ RSM ）. The structure characteristics and antioxidant activities of Lycium barbarum polysaccharides （LBP） were comparatively investigated by gel permeation chromatography, atomic force microscopy （AFM）, DPPH and ABTS free radical assay. Results： The optimum extraction conditions were as follows ： ratio of material solvent 1 ： 6, extraction temperature 83.8 C, extraction time 95 min and extracting 3 times. The yield rate of polysaccharide extracted by superfine grinding was 4.00% ± 0. 13%. Compared with conventional extrac- tion methods, the yield rate increased by 15.61%. Superfine grinding treatment could decrease the average molecular weight, the spherical particle＇ s heights and the spherical particle ＇ s diameter of LBP. Furthermore, it showed stronger antioxidant activities compared with conventional extraction methods in DPPH and ABTS free radical assay. In conclusion, superfine grinding technique could effectively increase the extraction rates of LBP, decrease the average molecular weights and enhance the antioxidant activities of LBP.