摘要
以盐渍裙带菜为原料,采用超声波技术,通过单因素和正交试验优化了提取裙带菜多糖(PUP)的工艺条件,并且研究了PUP的抗氧化活性及抑菌活性。结果表明:提取PUP的最适宜工艺条件为超声波功率180W、料液比1:40(g/mL)、提取温度70℃、提取时间10min、提取2次,此条件下PUP提取率为2.0%。用Sevag法去除粗PUP中蛋白质、核酸等杂质,并用紫外光谱、红外光谱对脱蛋白PUP进行表征,证明产物是多糖,基本不含蛋白质、核酸。以VC为对照物,研究了脱蛋白PUP对羟自由基(·OH)和超氧阴离子自由基(O2-·)的清除能力,结果表明PUP对二种自由基的清除效果较好,而且对O2-·的清除能力较强,但不如VC效果好。其抑制O2-·和·OH的IC50分别为16.50、23.31mg/mL。抑菌试验表明PUP对金黄色葡萄球菌、大肠杆菌和枯草杆菌均具有良好的抑制作用。
The ultrasonic-assisted extraction of polysaccharides from pickled Undaria pinnatifida （PUP） was optimized using an orthogonal array design, and the antioxidant and antibacterial activities of PUP were investigated. The optimum conditions for PUP extraction were found to be two extraction cycles at 70 ℃ for 10 min each cycle with an ultrasonic power of 180 W and a solid-to-solvent ratio of 1：40 （g/mL）. Under these conditions, the PUP yield was 2.00%. Crude PUP was purified by Sevag method for the removal of impurities such as protein and nuclei acid. UV and infrared spectroscopic characterization suggested that purified PUP was polysaccharide without containing protein or nuclei acid. The scavenging activity of purified PUP against hydroxyl and superoxide anion radicals was investigated and compared with VC as a control. It was found that purified PUP had strong scavenging activity against both species of free radicals, especially superoxide anion radical although its scavenging activity was weaker than that of VC. The IC50 values of PUP against superoxide anion and hydroxyl free radicals were 16.50 mg/mL and 23.31 mg/mL, respectively. Moreover, PUP had potent antibacterial activity against Staphylococcus aureus, Escherichia coli and Bacillus subtilis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第24期101-106,共6页
Food Science
基金
江苏省海洋生物技术重点建设实验室开放课题项目(2009HS06)
江苏省青蓝工程优秀青年干教师资助项目(苏教师[2008]16)
江苏省自然科学基金企业博士创新项目(BK2009640)
淮海工学院博士科研启动项目(KQ10130)
关键词
盐渍裙带菜
多糖
超声波技术
提取
抗氧化活性
抑菌活性
pickled Undariapinnatifida
polysaccharides
ullrasonic-assistedexlraction
antioxidantactivity
antibacterial activity
