果胶酶辅助提取蓝莓多糖的工艺优化及其抗氧化活性研究

Optimization of Pectinase Assisted Extraction of Blueberry Polysaccharides and Its Antioxidant Activities

以蓝莓为原料,在单因素试验的基础上,通过正交试验优化果胶酶辅助提取蓝莓多糖工艺,并研究了所提取蓝莓多糖的抗氧化能力。结果表明,正交试验优化蓝莓多糖最佳提取工艺为:果胶酶添加量0.5%,pH 4.0,提取温度60℃,提取时间1.5 h,获得的多糖得率为2.721%;采用果胶酶辅助提取的蓝莓多糖具有抗氧化活性,清除超氧阴离子、羟自由基的能力较强,清除率分别为52.54%和42.60%,对DPPH自由基也有一定的清除力,清除率为13.49%。

The polysaccharides were extracted from blueberry by pectinase assisted treatment and the extraction procedure was optimized by single factor and orthogonal experiments, and the antioxidant capacity of extracted blueberry polysaccharides was studied. The results showed that, the optimal extraction conditions determined were as： pectinase addition was 0.5%, pH was 4.0, extraction temperature was 60 ℃, extraction time was 1.5 h, and the yield of polysaccharide was 2.721%. The extracted blueberry polysaccharides had antioxidant activity, the free radical scavenging capacity to superoxide anion and hydroxyl radical were strong with scavenging rates of 52.54% and42.60% respectively, while the scavenging ability to DPPH free radical was lower with scavenging rate of 13.49%.