超声波协同酶法提取南瓜多糖及其体外抗氧化活性研究

Research on Extraction and Anti-oxidative Activity of Pumpkin Polysaccharide by Ultrasonic Wave and Enzymes

采用超声波协同纤维素酶法提取南瓜多糖,研究超声功率、超声时间、加酶量对多糖得率的影响;通过响应面分析法优化提取工艺参数;用Sevag法脱蛋白纯化南瓜多糖,探讨其体外抗氧化活性.实验结果表明:超声功率、超声时间、加酶量3个因素对南瓜多糖得率均有显著影响,其影响程度为超声功率>加酶量>超声时间;最佳工艺条件为超声功率190 W、超声时间20min、加酶质量分数1.5%,在此条件下多糖得率为16.44%;用Sevag法纯化南瓜多糖,多糖纯度提高了45.71%;南瓜粗多糖、南瓜精多糖对·OH、·O_2^-、DPPH和NO_2^-均有较明显的清除能力,且清除率随其质量浓度的增加而提高,相同质量浓度精多糖的清除效果优于粗多糖,但都明显低于Vc.

The effects of ultrasonic power,ultrasonic time and enzyme concentration on pumpkin poly- saccharide yield were studied by ultrasonic wave and cellulase methods. The technology was optimized by response surface methodology. Deproteinization method of Sevag and anti-oxidative activity were discussed. The results showed that ultrasonic power, ultrasonic time and enzyme content had significant effects on the yield of pumpkin polysaccharide, and the influence degree was ultrasonic power〉 enzyme dosage〉 ultrasonic time. The best extracted conditions were 190 W,20 min and 1.5% cellulose with 16.44% extraction ratio of polysaecharide. Polysaccharide purity of pumpkin raised 45.71% after deproteinization. The crude and refined polysaccharide of pumpkin had stronger removal power of OHo, oO2^- , DPPH and NO2^- with the increased mass concentration. The removal rate of polysaccharide was better than that of crude polysaccha- ride,but it was obviously lower than that of vitamin C.