食品科学2012，Vol.33Issue(24)：101-106,6.
盐渍裙带菜多糖的超声提取工艺及生物活性研究
Ultrasonic-Assisted Extraction and Bioactivity of Polysaccharides from Pickled Undaria pinnatiifda
摘要
Abstract
The ultrasonic-assisted extraction of polysaccharides from pickled Undaria pinnatiifda (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 againstStaphylococcus aureus,Escherichia coli andBacillus subtilis.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Key words
pickledUndaria pinnatifida/polysaccharides/ultrasonic-assisted extraction/antioxidant activity/antibacterial activity分类
医药卫生引用本文复制引用
许瑞波,周洪英,巩建龙,史大华,严丽莉..盐渍裙带菜多糖的超声提取工艺及生物活性研究[J].食品科学,2012,33(24):101-106,6.基金项目
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) （2009HS06）
