超声协同酶法提取铁皮石斛多糖工艺优化及其抗氧化活性分析

Optimization of ultrasound enzyme synergistic extraction process of Dendrobium officinale polysaccharides and analysis of its antioxidant activity

采用超声协同酶法提取铁皮石斛多糖。以多糖得率为指标,在单因素试验的基础上通过响应面法优化提取工艺,并对比分析热水浸提法、超声提取法、酶提法、超声协同酶提法4种提取方式下的铁皮石斛多糖提取液的抗氧化活性。结果表明:最佳提取工艺为酶解时间1 h、酶解温度42℃、复合酶添加量4%(以铁皮石斛质量计),在此条件下铁皮石斛多糖得率为11.68%。抗氧化活性试验表明,铁皮石斛多糖提取液对DPPH·和ABTS^(+)·均具有较好的清除能力,其中采用超声协同酶提法提取的清除率最高。

Ultrasound enzyme synergistic method was used to extract polysaccharides from Dendrobium officinale.Taking the polysaccharide yield as index,the extraction process was optimized by response surface methodology based on single factor experiments,and the antioxidant activity of Dendrobium officinale polysaccharide extract was compared and analyzed under four extraction methods,namely hot water extraction,ultrasonic extraction,enzyme extraction,and ultrasound enzyme synergistic extraction.The results showed that the optimal extraction process was enzymatic hydrolysis time 1 h,enzymatic hydrolysis temperature 42℃,and composite enzyme addition 4%(based on the mass of Dendrobium officinale),and the yield of Dendrobium officinale polysaccharides was 11.68%under these conditions.The antioxidant activity test showed that the Dendrobium officinale polysaccharide extract had good scavenging ability for DPPH·and ABTS^(+)·,and the highest scaveging rate was obtained by ultrasound enzyme synergistic extraction.