中国食品学报2017，Vol.17Issue(2)：110-118,9.DOI:10.16429/j.1009-7848.2017.02.015
藜麦叶片多糖最佳提取工艺及抗氧化性研究
The Optimum Extracting Technology and Anti-oxidation of Polysaccharides from Quinoa Leaves
摘要
Abstract
The suitable extraction condition of polysaccharides from quinoa leaves by method of water bath heating reflux and the antioxidant activities of the extracts were investigated in the study.On the basis of single factor test,the extracting temperature,solid-liquid ratio and extraction time were selected for the three-factor,three-level Box-Behnken experimental design.Design Expect 8.0 software was employed to analyze the test data and the response surface method was applied to optimize the extraction conditions.Additionally,the scavenging effects of polysaccharides on free radicals such as DPPH· and ·OH were subsequently analyzed.The results suggested that optimum extracting conditions consisted of an extracting temperature of water-based heating of 90.8 ℃ for 60 min.and a ration of the powder to reagent of 1∶45.6.The extraction yields of polysaccharides from quinoa leaves reached 6.1013 g/100 g.The sequence of factors that worked on the extraction rate of polysaccharides was as follows:extracting temperature ＞ solid-liquid ratio ＞ extracting time.Moreover,the antioxidant experiment showed that polysaccharides extracted from quinoa leaves exhibited a strong scavenging effect on DPPH· and ·OH free radicals,and its IC50 (half inhibitory concentration) was respectively up to 31.96 μg/mL and 157.62 μg/mL.Meanwhile,great variation in polysaccharides content has been found in quinoa leaves among different varieties,of which variety ‘NSL 92331’ had the highest polysaccharides content,reaching 6.88 g/100 g.关键词
藜麦/多糖/响应面分析/抗氧化性/提取工艺优化Key words
quinoa/polysaccharide/response surface methodology/antioxidant activity/optimum extracting technology引用本文复制引用
蒋玉蓉,袁俊杰,孙雪婷,魏述英,陆国权,毛前..藜麦叶片多糖最佳提取工艺及抗氧化性研究[J].中国食品学报,2017,17(2):110-118,9.基金项目
国家自然科学基金项目(No.31301372) （No.31301372）
浙江省重大科技专项计划项目(No.2011C12030) （No.2011C12030）
青海省海西州科技项目(No.2012-Y01) （No.2012-Y01）
