生姜多糖类物质的提取及抗氧化活性研究
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340 W, 超声时间21 min, 液固比50:1 (mL/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 (mL/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IC50值分别为0.21 mg/mL和0.42 mg/mL, 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IC50值分别为2.17 mg/mL和4.18 mg/mL, 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 To extract ginger polysaccharides with ginger as raw materials by ultrasound-assisted method and hot-water extraction method and compare the antioxidant activity. Methods The extraction technology was optimized by single factor method and response surface design, and then the antioxidant activity of polysaccharides from ginger was compared. Results The optimum technological conditions by ultrasound-assisted method were as follows: ultrasonic temperature was 48 ℃, ultrasonic power was 340 W , ultrasonic time was 21 min, and liquid-solid ratio was 50:1 (mL/g). Under these conditions, the yield of polysaccharides from ginger was 6.87%. The optimum extraction conditions by hot water extraction method were as follows: temperature was 72 ℃, time was 164 min, and liquid-solid ratio was 40:1 (mL/g), and the yield of ginger polysaccharides from ginger was 3.13%. The antioxidant activities results showed IC50 of scavenging on DPPH radical were 0.21 mg/mL and 0.42 mg/mL by the ultrasound-assisted and hot water methods, respectively. Reducing capacity were equivalent to 3.14% and 0.5% of vitamin C, respectively. The IC50 of iron (II) chelation activity were 2.17 mg/mL and 4.18 mg/mL, respectively. Scavenging on DPPH radical, reducing capacity and iron (II) chelation activity of ultrasound-assisted method were 2, 6 and 1.9 times of hot water method, respectively. Conclusion The experiment demonstrated that ginger polysaccharides have an obvious antioxidant activity and can provide a reference for extraction of polysaccharides from ginger.
标题：生姜多糖类物质的提取及抗氧化活性研究
英文标题：Extraction and antioxidant activity of polysaccharides from ginger
作者：
赵文竹 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
李思慧 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
宋宝雯 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
张宏玲 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
于志鹏 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
马勇 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
孙晨钰 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
赵晨 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
励建荣 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
中文关键词:生姜多糖,超声波辅助提取,热水浸提,抗氧化活性,
英文关键词:ginger polysaccharides,ultrasonic-assisted extraction,hot-water extraction,antioxidant activity,
发表日期：2017-03-03
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