不同粒色藜麦多糖的超声辅助酶解提取工艺的优化及其体外活性比较

Optimization of ultrasonic-assisted enzymatic extraction of polysaccharides and comparison of activities in vitro of different colored quinoa

以黑色、红色和白色藜麦为实验原料,运用Plackett-Burman试验、最陡爬坡试验结合Box-Behnken响应面试验,采用超声辅助酶解技术提取藜麦中多糖,并对不同粒色藜麦多糖的降血糖活性和抗氧化能力进行了比较。结果表明:当酶添加量为5900U/g,酶解温度为63℃,超声时间为40min,藜麦多糖得率最高,为9.90±0.04%。以抑制α-淀粉酶和α-葡萄糖苷酶活性的强弱研究了藜麦多糖的体外降血糖活性,结果表明不同粒色藜麦多糖均可抑制α-淀粉酶和α-葡萄糖苷酶活性,黑色藜麦多糖对α-淀粉酶和α-葡萄糖苷酶活性的抑制作用最强,IC50值分别为75.88±1.42mg/mL和48.47±1.58mg/mL。不同粒色藜麦多糖对DPPH·、·OH和ABST+·自由基均具有清除能力。黑色藜麦多糖对DPPH·和·OH自由基的能力最强。不同粒色藜麦多糖对ABST+·自由基的清除效果无显著性差异(p>0.05)。

Ultrasonic-assisted enzymatic extraction of polysaccharides from different colored quinoa(black,red and white)was optimizedby Plackett-Burman test,steepest climb test and Box-Behnken response surface test,and the antidiabetic activity and antioxidant activity of quinoa polysaccharides were compared,respectively.Results indicated thatthe optimum process parameters were cellulose of 5900U/g,hydrolysistemperature of 63℃and ultrasonic time of 40min,the extraction yield of polysaccharides was 9.90±0.04%.The inhibitory activity of quinoa polysaccharides onα-amylase andα-glucosidase was measured to estimate the antidiabetic activity.It was found that all three quinoa polysaccharides exhibit certain inhibition on the activity ofα-amylase andα-glucosidase and black quinoa polysaccharides was the highest among them with IC50 values were 75.88±1.42mg/mL and 48.47±1.58mg/mL,respectively.Antioxidantassay exhibited that all three quinoa polysaccharideshad antioxidant activities,and black quinoa polysaccharides showed the strongest scavenging ability against DPPH·and·OH radical.ABST+·radical scavenging ability was no significant difference(p>0.05)among the polysaccharides.