摘要
通过Box-Behnken试验设计,获得了热水浸提高良姜多糖的最佳工艺;以清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基能力、还原力、清除羟自由基能力、螯合铁离子能力为指标,评价了高良姜多糖的抗氧化活性。结果表明,热水浸提高良姜多糖的最佳工艺条件为液料比43∶1(mL/g)、浸提温度95℃、浸提时间3 h,在此条件下多糖得率实测值为11.81%。高良姜多糖具有较好的抗氧化活性,清除自由基能力、还原力和螯合铁离子能力均表现出一定的质量浓度依赖性;高良姜多糖清除DPPH自由基、清除羟自由基和螯合铁离子能力的半数有效质量浓度(EC50)分别为(0.59±0.01)、(0.05±0.003)g/L和(2.75±0.2)g/L。
The conditions for hot water extraction of polysaccharides from Alpinia officinarum Hance were optimized by Box-Behnken statistical design. The antioxidant activities of polysaccharides extracted from Alpinia officinarum Hance were investigated using four different in vitro antioxidant assays, 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity, reducing power, hydroxyl radical scavenging activity and iron-chelating ability. The results showed that the optimal extraction conditions were found to be extraction at 95 ℃ for 3 h with a solvent-to-solid ratio of 43：1 （mL/g）. The experimentally observed yield of polysaccharides extracted from Alpinia officinarum Hance was 11.81% under these conditions. The extracted polysaccharides had powerful antioxidant activities for free radical scavenging activity, reducing power and iron- chelating capacity in concentration-dependent manner, with median effective concentration （EC50） of （0.59 ±0.01）, （0.05 ±0.003） and （2.75 ± 0.2） g/L, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期126-131,共6页
Food Science
基金
苏北科技发展计划项目(BC2011401)
关键词
高良姜
多糖
响应面法
抗氧化活性
Alpinia oJficinarum Hance
polysaccharides
response surface methodology
antioxidant activity
