超声辅助提取灰灰菜多糖工艺优化及其体外抗氧化活性

Optimization of ultrasonic assisted extraction technology of polysaccharide from Chenopodium album Linn and its antioxidant activity in vitro

以灰灰菜粗多糖(CAPs)得率为指标,在单因素实验的基础上,选取五个主要影响因素采用响应面分析法对CAPs的超声辅助水提醇沉条件进行优化,继而采用DPPH法、ABTS法和邻二氮菲-Fe^(2+)法测定CAPs的体外抗氧化活性。结果表明,CAPs最佳提取工艺为液料比30∶1、超声时间20 min、超声温度80℃、超声功率460 W、乙醇浓度100%,在此条件下CAPs得率为5.153%。体外抗氧化活性实验表明,CAPs具有较强的体外清除自由基活性,清除DPPH·、ABTS·和·OH的IC_(50)值分别为1.899 mg/m L、1.973 mg/m L和2.827 mg/m L。说明CAPs有一定的抗氧化活性,具备开发成功能性食品的潜力。

Using the extraction rate of polysaccharide as index, optimization of the uhrasonic-assisted water extraction and ethyl alcohol precipitation of polysaccharides from Chenopodium album L. （CAPs）was studied. Based on single-factor experiments, five independent factors were selected as affecting factors during extraction with response surface method. The antioxidant activities of CAPs were evaluated by DPPH radical scavenging activity （ DPPH）, ABTS radical scavenging activity （ ABTS）, hydroxyl radical scavenging（-OH） .The results showed that the optimal conditions of the ultrasonic-assisted water extraction and ethyl alcohol precipitation of CAPs were as follows：the liquid-solid ratio was 30： 1, ultrasonic time was 20 min, ultrasonic temperature was 80 ~C, ultrasonic power was 460 W, concentration of ethyl alcohol was 100%, under these conditions the yield of CAPs was 5.153%.The CAPs had strong scavenging activity against DPPH·, · OH and ABTS-radical, and the ICs0 values were 1.899 mg/mL, 1.973 mg/mL and 2.827 mg/mL, respectively.Accordingly, the CAPs had a certain antioxidant activity and has a potential value of being exploited as functional food.