山苦茶多糖浸提和抗氧化研究

Study on Extraction and Antioxidant Activity of Mallotus furetianus Tea Polysaccharides

研究浸提时间,温度,液料比,浸提次数等因素条件对热水浸提法提取山苦茶多糖得率的影响,并测定所得茶多糖清除超氧阴离子自由基和1,1-二苯基苦基苯肼的能力。结果表明,热水浸提茶多糖的最佳工艺为浸提时间30 min,浸提温度为70℃,液料比20︰1(mL/g),浸提次数2次,多糖得率为1.55%。浸提温度对茶多糖得率的影响显著,时间,液料比和浸提次数对茶多糖得率无显著影响。用Savag法3次除蛋白后结合复合蛋白酶脱蛋白效果较好。所得山苦茶多糖具有一定的抗氧化作用,对超氧阴离子和1,1-二苯基苦基苯肼(DPPH·)清除率低于VC。

The effects of time, temperature, the ratio of water to tea, number of extraction times on the yield of Mallotus furetianus tea polysaccharides were researched. Superoxide anion radicals and DPPH. eliminated ability of TPS were analyzed for antioxidant activity. The results showed that, the optimal process conditions of hot water extraction were： extraction time 30 min at 70℃ with 20 ： 1 （mL/g） of water to tea, and 2 times of extraction in total, and the content of TPS are 1.55%. Temperature had significant effect, time, the ratio of water to tea and number of extraction had common effect on the yield of tea polysaccharides. The Savag reagent was used 3 times then protease was used to get rid of protein. TPS extracted from Mallotus furetianus tea showed good antioxidant activities, superoxide anion radicals and DPPH was lower than VC.