酶解-超声法对猪苓多糖正交优选提取及抗氧化活性的初步实验研究

Optimization of Enzymatic Coupled with Ultrasonic-assisted Extraction of Polysaccharide from Polyporus umbellatus and Its Antioxidant Activity

利用复合酶解法正交优化猪苓多糖的提取工艺,并附加超声波辅助处理。酶法-超声提取的多糖进行体外抗氧化活性的初步评价。结果表明对猪苓多糖的酶法提取产生影响的因素主要有:加酶比例、温度、p H值和时间,各因素对猪苓多糖提取效果的影响由大到小依次为:温度>p H值>酶用量>提取时间。最佳提取工艺为:纤维素酶∶果胶酶复合酶(比例:1∶1,以质量计为猪苓的1%),酶解温度50℃,p H=6.5,反应时间60 min,收率为4.31%。酶法提取后加超声提取超声处理30 min,多糖得率提高至5.48%。提取的猪苓多糖进行体外抗氧化活性的初步实验,表明其抗氧化能力与Vc大致相当。因此酶法-超声波辅助提取猪苓中的猪苓多糖的具有工艺简便易行、反应条件温和、绿色环保等优点,该法提取的多糖具有抗氧化活性能力。

The extraction process of Polyporus umbeUava polysaccharide （PUPS） was optimized by orthogonal test via multiplex-enzyme hydrolysis with ultrasonic-assisted treatment. The in vitro antioxidant activity of polysaceharides extrac- ted through enzymatic-ultrasonic process were evaluated preliminarily. The results showed that the proportion of en- zymes, temperature, pH value and time affected the extraction of PUPS through enzymatic hydrolysis. The order of impact of various factors on PUPS extraction was temperature 〉 pH value 〉 enzyme dosage 〉 extraction time. The highest yield of 4. 31% was obtained in the 1：1 ratio of cellulase： pectinase （ by mass as Polyporus 1% ） at 50 ℃ and pH 6.5 for 60 rain. The yield of polysaccharide increased to 5.48% with additional 30 min of ultrasonic treatment after enzymatic ex- traction. The in vitro antioxidant activity of the extracted PUPS was proved to be similar to that of Vc. Therefore, the en- zymatic-ultrasonic extraction of PUPS had the advantage of simple process,mild reaction condition and environmental protection. The extracted polysaccharides had antioxidant activity.