菱角多糖提取及抗氧化能力研究

Study on Polysaccharide Extraction from Water Chestnut

以提取菱角淀粉后的离心液为原料,采用蛋白酶酶解的方法制备菱角多糖,通过单因素试验及正交试验进行提取条件优化。试验结果显示,蛋白酶添加量0.018%,酶解温度50℃,酶解时间2 h,酶解pH值5时,菱角多糖提取率12.65%,其中蛋白质残留率为1.08%,菱角多糖质量浓度1.5 mg/m L的羟基自由基清除率为56.8%。

Polysachharide is obtained from water chestnut residue with the method of protease hydrolysis. According to single factor and orthogonal test,the optimal conditions are protease 0.018%,temperature 50 ℃,time 2 h,pH 5.0. Under this condition,the extraction rate of the polysaccharide is 12.56%. The protein residue rate of the polysaccharide is 1.08%. When the polysaccharide concentration is 1.5 mg/m L,the hydroxyl radical scavenging rate is 56.8%.