食品工业科技2013，Vol.34Issue(12)：210-213,233,5.
斑玉蕈多糖的酶辅助提取及其抗氧化活性分析
Optimization of enzyme-assisted extraction and antioxidant activity of polysaccharides from Hypsizigus marmoreus
郑义 1邵颖 2陈安徽 1朱园园 1张娜娜1
作者信息
- 1. 徐州工程学院食品(生物)工程学院,江苏徐州221000
- 2. 江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221000
- 折叠
摘要
Abstract
The optimum processing conditions of enzyme-assisted extraction of polysaccharides from Hypsizigus marmoreus were studied by Box-Behnken statistical design.The antioxidant activities of polysaccharides from Hypsizigus marmoreus were investigated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities,hydroxyl radical scavenging activities and reducing power.The results showed that when the extraction parameters were controlled at complex enzyme(i.e.papain and cellulase mixed at a mass ratio of 1∶1) amount 0.9％,enzymolysis pH5.4,enzymolysis temperature 55.6℃,and extraction time 2.8h,the polysaccharides yield could be up to 4.68％.The positive liner correlations between the antioxidant activity and concentration of polysaccharides were found over the investigated ranges.IC50 values against DPPH and hydroxyl radicals were 78.5μg/mL and 170.5μg/mL,respectively.关键词
斑玉蕈/多糖/酶辅助提取/响应面法/抗氧化Key words
Hypsizigus marmoreus/polysaccharides/enzyme-assisted extraction/response surface methodology/antioxidative activity分类
轻工纺织引用本文复制引用
郑义,邵颖,陈安徽,朱园园,张娜娜..斑玉蕈多糖的酶辅助提取及其抗氧化活性分析[J].食品工业科技,2013,34(12):210-213,233,5.
