发芽糙米糖蛋白的提取及抗氧化研究

Extraction of Glycoprotein from Germinated Brown Rice and Research of Its Antioxidant Activity

采用超声波辅助法提取发芽糙米糖蛋白,借助响应面分析方法确定最佳提取工艺。同时对发芽糙米糖蛋白的DPPH·、·OH及清除超氧阴离子能力的抗氧化活性评价。结果表明,浸提时间3.5 h、浸提温度71.96℃、p H 9.43、液料比26.42∶1 mL/g、超声功率70 W,在此条件下蛋白质得率为1.234%。发芽糙米糖蛋白能表现出较强的清除优势,并且具备一定的还原能力,但弱于抗坏血酸。

The use of ultrasound-assisted extraction of germinated brown rice glycoproteins can give full play to the advantages of respome surface analysis and resort to means to cope with them. At the same time, the antioxidant activity of the glycoprotein DPPH., .OH and the ability to scavenge superoxide anion were evaluated. The results showed that extraction time of 3.5 h, extraction temperature of 71.96℃, pH of 9.43, liquid-to-feed ratio of 26.42 ： 1 mL/g, ultrasonic power of 70 W, and the protein yield was 1.234% under this condition. The germinated brown rice glycoprotein showed a bright clearing advantage and had a certain reducing ability but was weaker than ascorbic acid.