黄芩多糖的超声提取工艺优化及抗氧化活性研究

Optimization of ultrasonic extraction process of polysaccharides from Scutellaria and evaluation of antioxidative activity

在单因素实验的基础上，采用Box—Benhnken实验设计优化超声时间（X1：20～40min），提取温度（X2：50-70℃）和超声功率（X3：700。900w）对黄芩粗多糖提取率（Y）的影响。黄芩粗多糖超声提取的最佳工艺条件为：超声时间30min、超声温度60℃、超声功率755W，在最佳的提取条件下，黄芩粗多糖实验提取率为12．95％，与模型预测值接近。其后分别采用FRAP法考察了不同浓度的粗多糖的总抗氧化能力以及对羟基自由基及有机自由基的清除能力，结果表明黄芩多糖具有较高的抗氧化能力和较强的自由基清除作用，可以探索作为天然的抗氧化剂用于功能食品和医药。

Based on results of single factor experiments,Box-Behnken design was employed to optimize the ultrasonic time （X1：20-40min）, extraction temperature （X2.50-70;C） and ultrasonic power （X3： 700-900W） to obtain a high crude polysaccharides yield from Scutellaria（SPs）. The optimal extraction conditions were as follows.ultrasonic time 30min,extraction temperature 60℃ and ultrasonic power 755W. Under these conditions, the experimental value was 12.95% ,which was well in close agreement with value predicted by the model. Subsequently, the antioxidant activities （including ferric reducing antioxidant power （FRAP） assay, hydroxyl radical and 2,2-diphenyl-1-picrylhydrazyl radical （DPPH） radical scavenging assay） of the crude polysaccharides were evaluated. Results indicated that the crude polysaccharides from Scutellaria had higher antioxidant and stronger radical scavenging activity to be explored as novel natural antioxidants for using in functional foods or medicine.