响应面法优化莼菜多糖的提取工艺及其抗氧化活性的研究

Study on the Optimization of Extraction Process and Antioxidant Activity of Polysaccharide from Brasenia schreberi by Response Surface Method

莼菜多糖既可作为保健食品的功能物质,也可作为饮料的天然增稠剂,有广阔的开发前景.在考察影响莼菜多糖提取率的4个单因素的基础上,根据Box-Benhnken的中心组合实验设计原则,确定影响提取的主要因素.以莼菜多糖提取率为响应值,绘制响应面和等高线图,分析各因素的显著性和相互作用.结果表明,在超声波功率为200 W、液料比42.82∶1、提取时间30.66 min、提取温度73.04℃条件下可得到最大提取率6.454%.莼菜多糖对DPPH自由基的最大清除率可达39.62%,有较强的抗氧化活性.

Polysaccharide from Brasenia schreberi can be used not only as a functional substance in health food,but also as a natural thickener in beverage,which has a broad development prospect.In this experiment,on the basis of single factor experiment,the main factors affecting the extraction rate were determined according to the central combination experiment design principle of Box-Benhnken.Taking the extraction rate of polysaccharide from Brasenia schreberi as response value,the response surface and contour map were drawn,and the significance and interaction of each factor were analyzed.The results showed that when the ultrasonic power was 200 W,liquid-solid ratio was 42.82∶1,the extraction time was 30.66 min and the extraction temperature was 73.04℃,the maximum extraction rate was 6.454%.The maximum scavenging rate of polysaccharide on DPPH was 39.62%,which indicating it had high antioxidant activity.