摘要
为挖掘樱桃萝卜的应用价值,开发出更多樱桃萝卜的相关产品.本研究以樱桃萝卜为原材料,探究热水提取、纤维素酶提取、超声提取、纤维素酶-超声提取和提取次数对樱桃萝卜多糖(Cherry radish polysaccharide,CRP)得率的影响,采用响应面法优化酶法辅助热水提取CRP的提取工艺条件,并测定CRP的抗氧化活性.结果表明,CRP的最佳提取工艺为:酶添加量为1.0%、酶解温度为65℃、酶解时间为76 min、料液比为1∶27,在此条件下提取的多糖含量平均值为15.251 mg/g.当浓度达到30 mg/mL时,其对ABTS+·、·OH和DPPH·的清除率分别为34.055%、99.275%、92.22%,半抑制质量浓度(Half maoimal inhibitory concentration,IC 50)为42.10 mg/mL、8.05 mg/mL和13.16 mg/mL,樱桃萝卜多糖具有较好的抗氧化活性,可作为天然的抗氧化剂.
In order to tap the application value of cherry radish,develop more cherry radish related products.In this study,the cherry radish was used as raw material to investigate the effects of hot water extraction,cellulase assisted extraction,ultrasonic assisted extraction,cellulase-ultrasonic assisted extraction and extraction times on the yield of cherry radish polysaccharide(CPR).Optimize the process conditions for the enzymatic-assisted hot water extraction of CRP via response surface methodology and evaluate their antioxidant activity.The results indicated that the optimum extraction process of CRP was the enzymolysis temperature 65℃,the ratio of material to liquid 1∶27(g/mL),the enzymolysis time 76 min,the addition rate of cellulase 1.0%.In this optimum condition,the average CRP content was 15.251 mg/g.When the concentration reached 30 mg/mL,the scavenging rates of ABTS+·,·OH and DPPH·free radical were 34.055%,99.275%and 92.22%and that their half inhibitory concentration(IC 50)were 42.10,8.05 and 13.16 mg/mL,respectively.In other words,the CRP has good antioxidant activity and can be used as a natural antioxidant.
作者
耿兄
田伟娜
庄苗苗
尚华岩
俞张富
沈荣虎
励建荣
GENG Xiong;TIAN Weina;ZHUANG Miaomiao;SHANG Huayan;YU Zhangfu;SHEN Ronghu;LI Jianrong(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Hangzhou Xiaoshan Agricultural Development Co.,Ltd.,Hangzhou 310000,China)
出处
《渤海大学学报（自然科学版）》
CAS
2024年第2期90-100,共11页
Journal of Bohai University:Natural Science Edition
基金
渤海大学校级科研项目(No:0522xn050).
关键词
樱桃萝卜
多糖
提取工艺优化
响应面
抗氧化活性
cherry radish
polysaccharide
optimization of extraction process
response surface
antioxidant activity
