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辽东楤木芽多糖乙酰化修饰工艺及其抗氧化活性研究 被引量:1

Optimization of acetylated modification of polysaccharide extracted from Aralia elata(Miq.)Seem.bud and its antioxidant activity
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摘要 以辽东楤木芽为原料,采用超声波辅助提取法提取辽东楤木芽多糖,制备辽东楤木芽乙酰化多糖(Ac-AEBP)。以乙酰基取代度为指标,研究反应温度、反应时间和液料比(mL/g)对AEBP乙酰化修饰取代的影响。在单因素实验的基础上,运用Box-Behnken设计响应面实验对乙酰化工艺参数进行优化,并比较乙酰化修饰前后的辽东楤木芽多糖对·OH、·O^(2-)、DPPH·、ABTS+·的清除作用以及还原能力,探讨其抗氧化活性。结果表明辽东楤木芽多糖乙酰化最佳工艺条件为:反应温度52℃,反应时间4 h,液料比43∶1(mL/g),在此条件下,乙酰化辽东楤木芽多糖的取代度为0.4596。抗氧化研究表明,与未经修饰的AEBP相比,Ac-AEBP的抗氧化活性有较大的增强。该研究可为进一步开发利用辽东楤木芽提供科学依据。 Using Aralia elata(Miq.)Seem.bud(AEBP)as raw material,Polysaccharides from AEBP was extracted by ultrasonic assisted extraction,and acetylation of polysaccharides from Aralia elata(Miq.)Seem.bud(Ac-AEBP)was prepared.The degree of acetylation substitution was used as index,the effects of reaction temperature,reaction time and liquid-material ratio(mL/g)on AEBP acetylation modification substitution were studied.On the basis of single factor experiment,parameters of the acetylation process were optimized using Box-Behnken design response surface experiment.The scavenging effect and reducing ability of AEBP and Ac-AEBP on·OH,·O^(2-)DPPH·and ABTS+·were compared to study their antioxidant activities.The optimal preparation conditions of Ac-AEBP were as follows:reaction temperature 52℃,reaction time 4 h and liquid-material ratio 43∶1(mL/g).Under the optimized conditions,the degree of Ac-AEBP substitution was 0.4596.Antioxidant results showed that,compared with unmodified AEBP,Ac-AEBP antioxidant capacity were greatly enhanced.The study provides a scientific basis for the further development and utilization of Aralia elata(Miq.)Seem.bud.
作者 宫益霞 孔凡星 卢玉婷 任杰 谢炜康 王丽红 GONG Yixia;KONG Fanxing;LU Yuting;REN Jie;XIE Weikang;WANG Lihong(College of Pharmacy,Jiamusi University,Jiamusi 154007)
出处 《中国食品添加剂》 CAS 2024年第1期162-170,共9页 China Food Additives
基金 黑龙江省自然科学基金项目(YQ2021H027) 黑龙江省北药与功能食品特色学科项目(No.HLJTSXK-2022-03) 佳木斯大学国家培育项目(JMSUGPZR2207) 针对防治常见慢性病的植物药开发利用研究创新团队(cxtd202103)。
关键词 辽东楤木芽多糖 乙酰化修饰 响应面 抗氧化活性 Aralia elata(Miq.)Seem.bud polysaccharide acetylation modification response surface antioxidant activity
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