响应面法优化芦笋多糖提取工艺及抗氧化性研究

Research on Optimization of Extraction Process and Antioxidant Activity of Asparagus Polysaccharides by Response Surface Methodology

为提高芦笋老茎的利用率,采用超声波辅助酶法提取芦笋中的多糖,利用单因素和响应面优化实验确定最佳提取工艺参数。结果表明,超声波辅助酶法优化工艺条件为料液比1∶44(g/mL),超声时间29min,加酶量2.7%。在此最佳条件下芦笋多糖得率可达4.12%。芦笋多糖具有较好的抗氧化能力,其DPPH自由基和羟自由基清除率分别达到74.31%、68.73%。

In order to increase the utilization rate of asparagus old stalks,the polysaccharides in asparagus are extracted by ultrasonic-assisted enzymatic method,and the optimum extraction process parameters are determined by single factor and response surface optimization experiments.The results show that the optimum technological conditions of ultrasonic-assisted enzymatic method are as follows:the ratio of solid to liquid is 1∶44(g/mL),the ultrasonic time is 29 min,and the additive amount of enzyme is 2.7%.Under the optimum conditions,the yield of asparagus polysaccharides can reach 4.12%.Asparagus polysaccharides have better antioxidant activity,the scavenging rate to DPPH free radical and hydroxyl free radical is 74.31%and 68.73%respectively.