食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 104 - 110

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026852

研究报告

水提法提取荸荠多糖及其体外抗氧化活性研究

  • 张方艳 ,
  • 张雯雯 ,
  • 朱桂兰 ,
  • 郭娜 ,
  • 代欢欢 ,
  • 杨俊杰
展开
  • (合肥师范学院 生命科学学院,安徽 合肥,230061)
硕士,实验师(朱桂兰教授为通信作者,E-mail:zhuguilan13@126.com)

收稿日期: 2021-01-30

  修回日期: 2021-03-25

  网络出版日期: 2022-01-27

基金资助

安徽高校学科(专业)拔尖人才学术资助项目(gxbjZD2020082);安徽省教育厅自然科学研究重点项目(KJ2020A0092);合肥师范学院省级科研平台转向项目(2020PTZD18)

收起

Study on water extraction of polysaccharide of Chinese water chestnut and its antioxidant characters in vitro

  • ZHANG Fangyan ,
  • ZHANG Wenwen ,
  • ZHU Guilan ,
  • GUO Na ,
  • DAI Huanhuan ,
  • YANG Junjie
Expand
  • (Department of Life Science,Hefei Normal University,Hefei 230061,China)

Received date: 2021-01-30

  Revised date: 2021-03-25

  Online published: 2022-01-27

Fold

摘要

采用水提法提取荸荠多糖,通过单因素和正交试验优化提取参数,并对荸荠多糖进行体外抗氧化活性测定。结果表明,多糖得率最高的提取参数为:乙醇体积分数80%、料液比1∶5(g∶mL)、解析时间32 min、提取时间 20 min,在此条件下荸荠多糖提取率为17.86%。体外抗氧化试验结果显示荸荠多糖对DPPH自由基和·OH有较强的清除能力,表现出较强的抗氧化活性,对DPPH自由基和·OH的清除率的半抑制浓度(half inhibitory concentration,IC50)值分别是0.142、0.177 mg/mL。综上所述,荸荠多糖具有良好的抗氧化活性,可作为天然抗氧化剂。

关键词： 荸荠; 多糖; 内部沸腾法; 正交试验; 抗氧化

本文引用格式

张方艳 , 张雯雯 , 朱桂兰 , 郭娜 , 代欢欢 , 杨俊杰 . 水提法提取荸荠多糖及其体外抗氧化活性研究[J]. 食品与发酵工业, 2022 , 48(1) : 104 -110 . DOI: 10.13995/j.cnki.11-1802/ts.026852

Abstract

In this study, the extraction parameters of polysaccharide from Chinese Water Chestnut were optimized by single factor and orthogonal experiments, and the antioxidant activity of polysaccharide was determined. The results showed that the extraction parameters of polysaccharide yield were as follows. Ethanol concentration was 80%, solid-liquid ratio was 1∶5 (g∶mL) with dissociation for 32 min and followed extraction for 20 min. Under these conditions, the yield of polysaccharide was 17.86%. The results of in vitro antioxidant test showed that polysaccharide had strong scavenging ability on DPPH and ·OH , and showed strong antioxidant activity, and their half-maximal inhibitory concentration(IC50) value was 0.142, 0.177 mg/mL. In conclusion, this study provides theoretical support for the development of high value-added water chestnut products and the utilization of water chestnut extract in health care products.

Key words： Chinese water chestnut; polysaccharide; inner ebullition method; orthogonal test; antioxidant

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