超声辅助提取大石花菜多糖及其抗氧化研究

Ultrasonic-assisted extraction and anti-oxidation of polysaccharides from Gelidium pacifium Okam

以大石花菜(Gelidium pacifium Okam.)为原料,通过超声辅助提取多糖。在单因素试验的基础上,通过响应面试验优化超声波辅助提取多糖工艺,并建立回归模型。确定了大石花菜多糖提取最佳条件为超声温度85℃、超声时间50 min、液料比36 m L/g,多糖得率约为31%。并以1,1-二苯基-2-三硝基苯肼自由基(DPPH)、2,2,'-联氮双二铵盐自由基(ABTS+)和超氧阴离子自由基的清除率为指标,考察了大石花菜多糖的抗氧化活性。结果显示,大石花菜多糖具有抗氧化活性,且与其质量浓度呈正相关。与水提法相比,超声辅助提取法提取率更高,提取时间更短,且多糖抗氧化活性更高。

Ultrasonic-assisted extraction of polysaccharides from Gelidium pacifium Okam. was optimized by response surface methodology based on the single factor experiment,The experiment results showed that the optimal extraction conditions were ultrasonic temperature 85 ℃,extraction time 50 min,and material-toliquid ratio of 36 m L/g. Under these extraction conditions,the extraction yield of polysaccharides was31. 21%. The antioxidant activities of the extracted polysaccharides were evaluated by measuring the scavenging ratio of 1,1-diphenyl-2-picrylhydrazyl（ DPPH） radical,2,2＇-zainobis（ 3-ethylbenzothi azoline-6-sulfonic acid） ammonium salt radical（ ABTS＋） and superoxide anion radical. The results of antioxidation experiment indicated that the polysaccharides from Gelidium pacifium Okam. removed DPPH radical,ABTS radical and superoxide anion radical, showing a dose-effect relationship. The antioxidant activity of polysaccharides obtained by ultrasonic-assisted extraction was higher than that obtained by aqueous extraction.