米脂小米多糖的提取及其体外抗氧化性能

Extraction of polysaccharide from millet in Mizhiand its antioxidant activity

研究米脂小米多糖的提取工艺及其体外抗氧化活性。采用单因素实验和响应面优化法对提取条件进行优化得出,在搅拌速率为36 r/min、提取时间为4.3 h、液料比[V(提取液)∶m(小米)]为20∶1 mL/g、提取温度为50℃时,米脂小米多糖的平均提取率为1.0467%。小米多糖的体外抗氧化性能实验表明小米多糖对1,1-二苯基-2-三硝基苯肼自由基(DPPH·)、羟基自由基、超氧阴离子均具有一定的清除作用,其IC 50值分别为0.095、0.78、0.42 mg/mL,说明小米多糖具有一定的抗氧化性。

The extraction technology of polysaccharides from millet in Mizhi and the antioxidant activity of polysaccharides were studied.The single factor method and response surface methodology were used to optimize the extraction conditions.The results showed that the optimum extraction conditions of the polysaccharides from millet in Mizhi were as follows:the stirring rate 36 r/min,extraction time 4.3 h,the liquid to material ratio 20∶1 mL/g and extraction temperature 50℃.Under the optimized condition,the average extraction rate was 1.0467%.The antioxidant activity study showed that it had certain abilities to scavenge DPPH,hydroxyl radical and superoxide anion,the IC 50 were 0.095,0.78,0.42 mg/mL,respectively.