海西黑枸杞多糖酶法提取工艺研究及其体外抗氧化性分析

Study on Enzymatic Extraction Process for Polysaccharides from Haixi Lycium Ruthenicum and Antioxidant Activity of the Extracted Polysaccharides

以青海海西黑枸杞为原料,用酶法辅助提取其中的多糖。对比果胶酶、木瓜蛋白酶和纤维素酶的辅助提取效果,以料液比、加酶量、酶解时间和酶解温度为因素进行单因素实验,考察其对黑枸杞多糖提取率的影响,利用响应面法进一步优化黑枸杞多糖提取工艺参数,并对提取的多糖进行体外抗氧化性分析。结果表明:(1)果胶酶辅助提取黑枸杞多糖的效果最好,最佳提取条件为料液比1∶35(g∶mL)、加酶量0.02 g、酶解时间60 min、酶解温度30℃,提取率达到最大值26.60%,与模型方程理论预测值26.90%相对误差为1.12%;(2)海西黑枸杞多糖对DPPH自由基和超氧阴离子自由基具有较强的清除作用。

The polysaccharides are extracted from Lycium ruthenicum of Haixi by enzymatic extraction process.The pectinase,papain and cellulase are compared in the extraction effects of the polysaccharides.Single factor experiments are carried out with different ratios of material/water ratio,amounts of enzyme added,and times and temperatures for enzymatic hydrolysis,which is followed by response surface analysis of the developed mathematical model.The antioxidant activity of Lycium ruthenicum polysaccharides is determined by free radical-scavenging assay.The results show that the pectinase is the optimal one for the extraction of Lycium ruthenicum polysaccharides and the optimum condition are found to be hydrolysis at 30℃for 60 min with a material/solvent ratio of 1:35(g/m L)and the amount of enzyme of 0.02 g.Under these conditions,the model-predicted and experimentally measured values of polysaccharide yield are 26.90%and 26.60%respectively,revealing a relative error of only 1.12%between them.The Lycium ruthenicum polysaccharides have a better capacity to scavenge DPPH free radical and superoxide anion.