响应面法优化微波辅助提取雪莲果粗多糖工艺条件及体外抗氧化性测定

Optimization of the technology for microwave-assisted extracting crude polysaccharides from yacon by response surface methodology and antioxidative activity of yacon polysaccharides

以雪莲果冻干粉为原料,采用微波辅助提取雪莲果粗多糖,响应面法优化提取工艺。实验得到雪莲果粗多糖最佳提取工艺条件为微波功率486 W,微波时间160 s,液料比为53:1 m L/g,以此条件提取粗多糖实测得率(89.09%)与模型的预测值(89.01%)符合良好。体外抗氧化活性研究中,当多糖浓度达到150 mg/L时,雪莲果粗多糖对ABTS、DPPH、OH自由基清除率分别达到18.71%、49.56%、27.34%,具有较好的清除效果。

Response surface methodology （RSM） was utilized to optimize the microwave-assisted extraction process of crude polysaccharides from lyophilized yacon powder, produced during submerged culture. The optimum conditions of crude polysaccharides extraction were predicted to be, microwave power 486 W, microwave time 160 s, liquid material ratio 53：1 mL/g. Under these conditions, a good agreement between the predicted （89.01%） and measured （89.09%） extraction efficiencies of crude polysaccharides from lyophilized yacon powder was obsered. Through the studies on the antioxidant capacity of yacon polysacharides, when the concentration of polysaccharides were 150 rag/L, the scavenging rates of 2,2＇-azino-bis （3-ethylbenzothiazoline-6-sulfonate）, 1,1-diphenyl-2-picrylhydrazyl and hydroxyl racical were 18.71%, 49.56% and 27.34% respectively, which showed yacon polysaccharides had relatively strong scavenging activity.