玉竹多糖提取工艺优化及体外抗氧化能力研究

Research on Optimization of Extraction Process and in Vitro Antioxidant Activity of Polygonatum Odoratum Polysaccharides

为充分利用玉竹资源,采用超声辅助热水浸提法来提取玉竹中多糖.以玉竹多糖提取率为考察指标,通过对提取温度、固液比、超声时间、提取时间4个因素的影响并进行单因素实验,筛选出影响提取率效果最好的3个因素和水平,并采用正交试验法对其玉竹多糖提取工艺进行优化.结果表明,通过单因素实验分析对提取率的影响:超声时间大于提取温度大于固液比大于提取时间,并进行正交试验,对玉竹多糖的提取工艺进行了研究,确定了以提取温度为60℃、固液比1∶30、超声时间为70 min、提取时间90 min为最佳.在此条件下提取效率最高.通过考察玉竹多糖对DPPH自由基的清除能力,发现玉竹多糖对DPPH自由基具有较好的清除能力,在50~60mg/mL时清除率达到平稳.作为天然抗氧化剂的玉竹多糖有望在食品、药品和化妆品等领域发挥潜在的应用价值.

In order to make full use of the resources of jade bamboo,ultrasonic assisted hot water extraction method was used to extract polysaccharide from jade bamboo.Taking the extraction rate of Bamboos polysaccharides as the index,the three factors and levels that had the best effect on the extraction rate were selected through the single factor experiment on the extraction temperature,solid-liquid ratio,ultrasonic time and extraction time,and the orthogonal test was used to optimize the extraction process of bamboos polysaccharide.The results showed that the influence of single factor experiment on extraction rate was as follows:ultrasonic time>extraction temperature>solid-liquid ratio>extraction time.Orthogonal test was carried out to study the extraction process of Bambara polysaccharide.The optimum extraction temperature was 60℃,solid-liquid ratio was 1:30,ultrasonic time was 70min and extraction time was 9Omin.Under this condition,the extraction efficiency is the highest.By investigating the scavenging ability of polysaccharide on DPPH free radicals,it was found that polysaccharide had a good scavenging ability on DPPH free radicals,and the clearance rate reached a stable level at 50~60mg/mL.As a natural antioxidant,jade bamboo polysaccharide is expected to play a potential application value in food,medicine and cosmetics.