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目的以生姜为原料,采用超声波辅助法和热水浸提法提取生姜多糖类物质并进行抗氧化活性对比研究。方法经单因素试验结合响应面优化设计考察最优提取工艺参数,同时对2种方法提取的生姜多糖抗氧化活性进行对比分析。结果超声波辅助法提取生姜多糖最佳提取条件为:超声温度48℃,超声功率340W,超声时间21 min,液固比50:1(m L/g),在此条件下多糖得率为6.87%;热水浸提法的最佳提取条件为:温度72℃,时间164 min,液固比40:1(m L/g),在此条件下多糖得率为3.13%。抗氧化活性测定结果表明,超声波辅助法和热水浸提法提取生姜多糖的DPPH自由基清除能力的IC_(50)值分别为0.21 mg/m L和0.42 mg/m L,还原能力分别相当于维生素C的3.14%和0.5%,铁离子螯合能力的IC_(50)值分别为2.17 mg/m L和4.18 mg/m L,超声波辅助法提取的生姜多糖的DPPH自由基清除能力、还原力和金属螯合能力分别是热水浸提法提取的生姜多糖的2倍、6倍和1.9倍。结论生姜多糖具有一定的抗氧化活性,本研究可为生姜多糖的提取提供参考。
Objective Ginger as raw material, ultrasonic assisted extraction and hot water extraction of ginger polysaccharides were extracted and comparative antioxidant activity. Methods The optimal extraction process parameters were investigated by single factor experiment combined with response surface optimization. The antioxidant activities of ginger polysaccharides extracted from the two methods were also compared. Results The optimal extraction conditions of polysaccharides by ultrasonic-assisted extraction were: ultrasonic temperature 48 ℃, ultrasonic power 340W, ultrasonic time 21 min and liquid-solid ratio 50: 1 (m L / g). Under these conditions, the yield of polysaccharides was 6.87% The optimal extraction conditions for hot water extraction were as follows: temperature 72 ℃, time 164 min, ratio of liquid to solid 40: 1 (m L / g). Under these conditions, the yield of polysaccharide was 3.13%. The results of antioxidant activity showed that the IC 50 value of the scavenging ability of DPPH radical extracted by ultrasonic assisted extraction and hot water extraction was 0.21 mg / m L and 0.42 mg / m L, respectively, and the reducibility was equivalent to 3.14% and 0.5% of vitamin C, and IC 50 values of chelating ability of iron ion were 2.17 mg / m L and 4.18 mg / m L, respectively. The scavenging capacity of DPPH radical of ginger polysaccharide extracted by ultrasonic wave assisted And metal chelating ability were extracted by hot water extraction ginger polysaccharide twice, 6 times and 1.9 times. Conclusion Ginger polysaccharide has certain antioxidant activity, this study may provide a reference for the extraction of Ginger polysaccharide.