复合酶法提取槐花多糖的工艺优化及其抗氧化活性

Optimization of Extraction Process of Polysaccharide from Sophora japonica by Compound Enzyme Method and Its Antioxidant Activity

目的:采用复合酶法提取槐花多糖,对提取工艺进行优化,并评价其体外抗氧化活性。方法:通过单因素实验考察复合酶添加量、pH、复合酶比例和酶解时间对得率的影响,在单因素实验基础上,采用响应面法确定槐花多糖的最佳提取参数,并以V_(C)为对照,通过测定槐花多糖对DPPH·和ABTS^(+)·的清除率及总还原力,考察所提取的槐花多糖的抗氧化活性。结果:复合酶法提取槐花多糖的最佳提取参数为:复合酶添加量23.8 mg/g,pH4.8,果胶酶与纤维素酶比例0.912:1,该工艺下槐花多糖得率为10.71%,所提取的槐花多糖对DPPH·和ABTS^(+)·均表现出较好的清除能力,当槐花多糖溶液浓度为2.8 mg/mL时,对DPPH·和ABTS^(+)·的清除率分别达到同浓度下V_(C)的94.19%和99.79%,总还原力达到V_(C)的75.99%。结论:采用复合酶法能够有效提取槐花多糖,提高其抗氧化活性,为槐花多糖功能食品的开发提供了理论参考。

Objective:Sophora japonica polysaccharides were extracted by compound enzyme method,and the extraction process was optimized.The antioxidant activity in vitro was evaluated.Methods:The effects of addition amount of compound enzyme,pH,proportion of compound enzyme and enzymatic hydrolysis time on the extraction yield were investigated by single factor experiment.On the basic of single factor experiment,response surface method was used to determine the optimal extraction parameters of Sophora japonica polysaccharide.Compared with V_(C),the antioxidant activity of Sophora japonica polysaccharides was investigated by measuring the scavenging rate of DPPH·and ABTS^(+)·and the total reducing power.Results:The optimal extraction parameters of Sophora japonica polysaccharides were as follows:The addition amount of compound enzyme was 23.8 mg/g,pH4.8,and the ratio of pectinase to cellulase was 0.912:1.Under this process,the yield of Sophora japonica polysaccharides was 10.71%,and the extracted polysaccharide showed good scavenging ability for DPPH·and ABTS^(+)·.When the concentration of the polysaccharide solution was 2.8 mg/mL,the scavenging rate of DPPH·and ABTS^(+)·reached 94.19%and 99.79%of V_(C) at the same concentration,respectively,and the total reducing power reached 75.99%of V_(C).Conclution:Sophora japonica polysaccharide could be effectively extracted by compound enzymatic method and its antioxidant activity could be improved,which provided a theoretical reference for the development of functional food of Sophora japonica polysaccharide.