响应面法优化罗汉果多糖的提取工艺及其抗氧化活性研究

Response surface methodology for optimization of ultrasonic-assisted extraction process and antioxidant avtivity on Siraitia grosvenorii polysaccharides

优化罗汉果多糖的超声提取工艺,并探讨多糖体外抗氧化活性。通过响应面法优化了多糖的超声提取工艺;并选择羟基自由基(·OH)法、二苯代苦味酰基自由基(DPPH·)法和Fe^(3+)还原力法研究了多糖的抗氧化能力。结果表明:当液料比为30:1,超声温度为70℃,超声功率为300 W、超声时间为30 min时,罗汉果多糖提取率最高能达到6.39%,相比于热水浸提法得率提高了15%。体外抗氧化试验表明,多糖对·OH、DPPH·和Fe^(3+)的消除率分别最高达到了98.25%、99.13%、35.36%,说明多糖对·OH、DPPH·和Fe^(3+)有很好的清除效果。

In order to study ultrasonic-assisted extraction process of Siraitia grosvenorii polysaccharides and its antioxidant activity in vitro. The extraction process of polysaccharides was optimized by response surface methodology. The antioxidant capacity of polysaccharide was studied by the hydroxyl free radical（·OH） method, DPPH free radical（DPPH·） and Fe^3＋ deoxidization method. The results demonstrate that optimum parameters were determined at： the ratio of material to liquid was 30：1, ultrasonic temperature was 70 ℃, ultrasonic power was 300 W, ultrasonic time was 30 min. Under these conditions, the yield of polysaccharide was 6.39%. Compared with the hot water extraction method, its extraction rate increased by 15%. Antioxidant test showed that the polysaccharide had a good effect on ·OH、DPPH· and Fe^3＋, the highest elimination rate on ·OH, DPPH· and Fe^3＋ were 98.25%, 99.13% and 35.36%, respectively.