食品工业科技2017，Vol.38Issue(11)：219-223,228,6.DOI:10.13386/j.issn1002-0306.2017.11.033
响应面优化超声辅助提取扫帚菜多糖工艺及其抗氧化性能
Optimization of ultrasonic-assisted extracting technology of polysaccharides from Kochia Scoparia (Linn.) Schrad by response surface methodology and its antioxidant properties
摘要
Abstract
The ultrasonic-assisted extracting technology of polysaccharides from Kochia Scoparia (Linn.)Schrad was optimized by response surface methodology.Based on the single factor experiment,a quadratic polynomial regression model and the optimal extraction conditions was established about the dependent variable (extraction yield of polysaccharide)and independent variables (liquid-tmaterial ratio,uhrasonic power,ultrasonic temperature and ultrasonic time)through a four factors-three levels Box-Benhnken design and response surface methodology.The scavenging effect of polysaccharides on 2,2-diphenyl-1-picrylhydrazyl(DPPH) free radical was also studied and comparing with ascorbic acid (VC)and tertiary butylhydroquinone (TBHQ).The results showed that the optimum conditions of ultrasonic-assisted extraction of polysaccharides from Kochia Scoparia (Linn.) Schrad were as follow:liquid-material ratio 21 mL/g,ultrasonic power 76 W,ultrasonic temperature 72 ℃ and ultrasonic time 24 min and yield of polysaccharide could reach up to 58.45 mg/g,the relative error was 1.15％ compared to the predictive value,which indicated the feasible model fitted well with the experimental data.The Kochia Scoparia (Linn.)Schrad polysaccharides could effectively eliminate the DPPH free radical,indicating that the polysaccharides had a certain antioxidant capacity.The antioxidant capacity followed the order,VC ＞ polysaccharides ＞ TBHQ.关键词
扫帚菜/多糖/超声辅助/优化/抗氧化Key words
Kochia Scoparia (Linn.) Schrad/polysaccharides/ultrasonic-assisted/optimization/antioxidant properties分类
轻工纺织引用本文复制引用
陈文娟,陈建福,吴丽敏,庄远红..响应面优化超声辅助提取扫帚菜多糖工艺及其抗氧化性能[J].食品工业科技,2017,38(11):219-223,228,6.基金项目
福建省中青年教师教育科研项目(JAT160915) （JAT160915）
福建省高校杰出青年科研人才培育计划(闽教科[2015]54号). （闽教科[2015]54号）
