蓝莓多糖的优化提取及抗氧化性研究

Extraction and Antioxidant Capability of Blueberry Polysaccharides

摘要:

研究了将纤维素酶法和超声波辅助法用于从提取花色苷后的蓝莓残渣中提取多糖的工艺,以达到优化工艺的目的;同时将粗多糖脱色脱蛋白后经二乙氨基乙基纤维素DE52柱层析纯化得到的精多糖SPⅠ进行抗氧化试验,检测其抗氧化性。通过正交试验设计,确定了最佳酶解提取工艺。结果为:酶法:酶解时间为100 min,酶解温度为40℃,酶添加量为0.6%,料水比为1 g∶60mL,条件最佳,蓝莓多糖的得率为2.319%。超声波辅助法:提取时间为40 min,提取温度为50℃,超声波功率为80 W,料水比为1 g∶60 mL,条件最佳蓝莓多糖的得率为2.335%。工艺比传统水提法简单,得率高;抗氧化试验显示SPⅠ具有较强的抗氧化性质。

Abstract:

The extraction technology of polysaccharides from blueberry after extracting anthocyanin by cellulase and ultrasonic was studied in this manuscript.Also,decolorizate rough polysccharides and remove protein,then through column chromatography,finally test the antioxidant capability of the refined polysccharides SP.the optimum conditions for process was determined by Orthogonal test experiment and listed as follows: time 100 min,temperature 40 ℃and enzyme additive 0.6%,the extraction percent 2.319%.In the extraction process by ultrasonic,the optimum conditions were: the extraction time 40min,temperature 50 ℃,power 80 W,the extraction percent 2.335%.Compared with that of the traditional extraction process by water,the process suggested in this manuscript has been proven easier manipulation and get higher extraction yield.Furthermore,the results also strong demonstrated that SPⅠhas stronger antioxidant activity.