超声酶法辅助提取水芹菜多糖工艺优化及生物学活性研究

Optimization of Extraction Technology of Polysaccharide from Oenanthe Javanica by Ultrasonic and Enzyme-assisted Extraction and Its Biological Activities

采用超声酶法辅助提取水芹菜多糖并研究其生物活性。采用单因素及响应面法优化研究超声酶法辅助提取水芹菜多糖提取工艺,并通过水芹菜多糖清除·OH自由基、DPPH自由基、ABTS+自由基及铁还原力来分析其抗氧化能力和测定DNA超螺旋结构含量评价对DNA氧化损伤保护。水芹菜多糖的最佳提取条件为:料液比1∶30 g/mL、超声时间40 min、超声功率400 W、提取温度50℃、纤维素酶添加量3.6%,水芹菜多糖得率为18.92%。水芹菜多糖有较强的清除·OH自由基、DPPH自由基、ABTS+自由基的能力及铁还原力。水芹菜多糖对抑制DNA损伤具有显著作用,0.04 mg/mL时有最强的保护率,为63.23%。水芹菜多糖具有很强的生物学活性,可以作为一种天然食品添加剂。

To extract polysaccharides from Oenanthe javanica by ultrasonic and enzyme-assisted,biological activity was studied.The ultrasonic and enzyme-assisted extraction process of polysaccharides from Oenanthe javanica was optimized by single factor and response surface methodology.The antioxidant activity was evaluated by the ability to scavenge·OH radical,DPPH,ABTS+,and iron reduction,and the protection against DNA oxidative damage was evaluated by measuring the content of DNA super helixix structure.The optimum extraction conditions were as follows:material-to-water ratio 1∶30 g/mL,ultrasonic time 40 min,ultrasonic power 400 W,extraction temperature 50℃,cellulose amount 3.6%,and the yield of polysaccharide from Oenanthe javanica was 18.92%.Polysaccharides from Oenanthe javanica had a strong ability to scavenge·OH radical,DPPH radical,ABTS+radical and iron reduction.Polysaccharides from Oenanthe javanica had a significant effect on protecting activity against DNA damage,and the strongest protective rate was 0.04 mg/mL,which was 63.23%polysaccharideside from Oenanthe javanica had strong biological activity and could be used as a natural food additive.