响应面法优化仙茅多糖的酶解工艺及其抗氧化活性研究

Response surface methodology for optimization of extraction process and antioxidant avtivity on Curculigo orchioides Gaertn polysaccharides

为开发运用仙茅多糖提供科学依据,使用纤维素酶优化仙茅多糖的提取工艺,并探讨多糖体外抗氧化活性。对影响酶解工艺的酶添加量、温度、时间和p H值,运用响应面法进行优化;通过多糖对二苯代苦味酰基自由基(DPPH·)、Fe^(3+)和羟基自由基(·OH)的消除作用来评价其抗氧化活性。结果显示:在酶添加量1.3%、酶解温度58℃、酶解时间110 min和p H5.7时,仙茅多糖提取率达到最大值,为20.52%;分别比超声提取法和热水浸提法所得多糖增多了129.8%和54.9%。且酶解法所得多糖对DPPH·、Fe^(3+)和·OH的消除率分别可达56%、30%、90%,相比于超声提取法和热水浸提法,对Fe^(3+)的还原能力更好,但是热水浸提法所得多糖对DPPH·和·OH的清除效果更好。表明酶解法在提高多糖得率的同时,还具有较好的抗氧化活性。

In order to provide some scientific evidence for the development of the use of Curculigo orchioides Gaertn polysaccharides, using cellulase to optimize its extraction process and exploring its antioxidant activity in vitro. The enzymatic hydrolysis condition of polysaccharides was optimized by response surface methodology, such as enzyme dosage, temperature, time and p H. The antioxidant capacity of polysaccharide was studied by the DPPH free radical（DPPH·） method, Fe3＋ deoxidization method and hydroxyl free radical（·OH） method. The results demonstrated that polysaccharide extraction rate reached maximum value that was 20.52% when enzyme addition was 1.3%, enzymatichydrolysis temperature was 58 ℃, enzymatic hydrolysis time was 110 min, p H was 5.7. Compared with ultrasonic extraction method and hot water extraction method, its extraction rate increased by 129.8% and 54.9% respectively. The highest elimination rates of polysaccharides that extracted by enzymatic hydrolysis method on DPPH·, Fe3＋ and ·OH were 56%, 30% and 90%, respectively. Compared with ultrasonic extraction method and hot water extraction method, its reduction ability of Fe3＋ was better, but polysaccharides that extracted by hot water extraction method had a better effect for the others. It was showed that enzymatic hydrolysis method could increase polysaccharide rate, at the same time, had good antioxidant activity.