通过单因素试验及Box-Behnken设计,获得了热水浸提益智仁多糖的最佳工艺;以清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基能力、还原力、清除羟基自由基能力和螯合铁离子能力为指标,评价了益智仁多糖的抗氧化活性。结果表明:热水浸提益智仁多糖的最佳工艺条件为液料比20∶1(mL∶g)、浸提温度94℃、浸提时间110 min,在此条件下多糖得率为7.71%。益智仁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浓度依赖性;益智仁多糖清除DPPH自由基、清除羟基自由基和螯合铁离子能力的半数有效浓度(EC50)分别为(0.21±0.02)、(1.34±0.03)和(1.65±0.1)g/L。

The optimum processing conditions of hot water extraction of Alpinia oxyphylla polysaccharides were studied by single factor experiments and Box-Behnken design.The antioxidant activities of fruit of Alpinia oxyphylla polysaccharides were investigated using four different in vitro antioxidant assays: 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activities,reducing power,hydroxyl radical scavenging activities and chelating ability.The results showed that when the extraction parameters were controlled at liquid-to-solid ratio of 20∶ 1(mL / g),extraction temperature of 94℃,and extraction time 110 min,the polysaccharides yield could be up to 7.71%.DPPH radical scavenging activities,hydroxyl radical scavenging activities,reducing power and chelating ability of fruit of Alpinia oxyphylla polysaccharides were dependent on their concentrations.Half maximal effective concentration(EC 50) of DPPH radical scavenging activities,hydroxyl radical scavenging activities and chelating ability were(0.21 ± 0.02) g / L,(1.34 ± 0.03) g / L and(1.65 ± 0.1) g / L respectively.