摘要
以DPPH自由基清除能力为评价指标,对米曲霉型豆豉多糖的提取工艺进行优化,并利用苯酚硫酸法对其糖含量进行测定。利用单因素试验和正交试验对米曲霉型豆豉多糖提取工艺进行优化,确定其最优提取条件为:提取温度90℃,提取时间1 h,料液比1∶10(g/m L),乙醇沉淀浓度70%。在此条件下,豆豉多糖的抗氧化能力最强,对DPPH自由基的清除率达64.21%,糖含量为88.93%。
DPPH radical scavenging activity as a evaluation index,the extraction process of Aspergillus oryzae douchi polysaccharide was optimized. Using single factor test and orthogonal test to determine the extraction method and the optimum extraction conditions which were that extraction temperature 90 ℃,extraction time 1 h,ratio of raw material to water 1 ∶ 10（g/m L）,70 % ethanol precipitation. Under this condition,the DPPH radical scavenging activity was 64.21 %,and the content of polysaccharide was 88.93 %.
出处
《食品研究与开发》
CAS
北大核心
2016年第20期37-40,共4页
Food Research and Development
基金
河北省教育厅青年基金项目(QN2016187)
河北省大学生创新项目(201514432025)
关键词
米曲霉型豆豉
多糖
提取工艺
抗氧化
Aspergillus oryzae douchi
polysaccharide
extraction process
antioxidant activity
