黑蒜多糖的超高压提取工艺优化及抗氧化活性研究

Study on ultra-high pressure extraction of black garlic polysaccharides and its antioxidant activity

以多糖得率为指标,通过响应面优化超高压提取黑蒜多糖的工艺条件,并且比较超高压提取的黑蒜多糖和常规水溶剂提取的黑蒜多糖对DPPH自由基和超氧自由基的清除能力。结果表明:超高压提取的优化条件为压力415MPa,提取时间为5min,液料比为22∶1mL/g,该条件下多糖得率达到26.72±0.33%,显著高于常规的水溶剂提取法;超高压提取的黑蒜多糖和常规水溶剂提取的黑蒜多糖对DPPH自由基清除作用和超氧自由基的清除作用差别不显著(P>0.05)。表明超高压提取黑蒜多糖得率高,且不影响黑蒜多糖活性。

Garlic polysaccharides yield was selected as the index in the response surface methodology to determine the optimal conditions of ultra-high pressure extraction(UPE).The antioxidant activity of DPPH and superoxide free radical clearing capacity of polysaccharides extract with UPE and regular water extraction(WE)were compared.The results show that the optimum extraction conditions are:ultra-high pressure 415MPa,extraction time 5min,ratio of liquid to solid 22∶1(mL/g).Under the above optimum extraction conditions,the yield of polysaccharides was 26.72±0.33%.The DPPH clearing capacity and superoxide free radical clearing capacity of UPE and WE polysaccharides have no significant differences(P>0.05).So UPE is a suitable method for extracting black garlic polysaccharides and has no effect on its biological activities.