摘要
采用水提法、超声法、微波法和酶法分别提取制备山药多糖,苯酚硫酸法测定多糖含量,采用还原力、DPPH·清除能力、·OH清除能力、O-2·清除能力为体外抗氧化能力的评价指标,比较不同提取方法对多糖含量和抗氧化活性的影响。结果表明:相对于其他3种提取方法,酶法提取得率最高,可达9.65%,且耗时短,为120 min。就其还原力、DPPH·清除能力、·OH清除能力而言,酶法制备的多糖抗氧化能力最好,其余依次为微波法、水提法、超声法。而就其O-2·自由基清除能力而言,微波法>酶法>水提法>超声法。因此,采用酶法提取工艺来制备山药多糖既有利于提高产量、维持多糖的功能活性,还缩短了提取时间,且安全、环保,便于进一步研究其抗氧化能力。
Polysaccharides from Chinese yam （Dioscorea opposita Thunb. ） were extracted with hot water, ultrasonic, microwave and enzymes respectively, and content was determined by phenol-sulfuric acid. Four assay methods for antioxidant capacity in vitro including reducing power, hydroxyl radical assay, DPPH ·scavenge activity and superoxide radical assay were applied. The results showed that enzymes extraction methods presented the highest yield, 9.65% and a short extraction time of 120 min. In terms of reducing power, hydroxyl radical assay and DPPH · scavenge activity, enzymes extraction showed the best antioxidant capacity, followed by microwave, hot water and ultrasonic methods. As to the superoxide radical assay, microwave extraction methods was the best when polysaccharides concentration was above 2 mg/ml. Overall, enzymatic methods is better than other methods in improving yield and maintaining the functional activities. Enzyme method also significantly decreases the extraction time and is more safe and environment friendly.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第7期256-262,共7页
Food and Fermentation Industries
基金
淮安市食品技术研究院HAP201301
江苏省高等职业院校国内高级访问学者计划资助项目(2013)
关键词
山药
多糖
提取
抗氧化
Chinese yam,dioscorea opposita,polysaeeharides,extraction,antioxidant capacity
