食品工业科技2025，Vol.46Issue(2)：192-199,8.DOI:10.13386/j.issn1002-0306.2023120256
玫瑰花渣多糖提取工艺优化及体外抗氧化活性分析
Optimization of Polysaccharide Extraction Process from Rosa rugosa Residue and Analysis of Its Antioxidant Activity in Vitro
摘要
Abstract
Rose flower residue,a major by-product of rose essential oil extraction,was used as the raw material in this study.The extraction process of polysaccharides from rose flower residue was optimized using single factor experiments combined with the Box-Behnken response surface method,with ultrasonic assistance and a composite enzyme treatment of cellulase and pectinase.The in vitro antioxidant activity of the polysaccharides was also investigated.Results showed that under the conditions of a material-to-liquid ratio of 1∶15,a composite enzyme addition(cellulase to pectinase at a 1∶1 ratio)of 1.9％ ,an enzymatic hydrolysis temperature of 47 ℃,and a duration of 84.5 min,the yield of polysaccharides from rose flower residue was 4.308％ ±0.03％ .In vitro antioxidant tests showed that the rose flower residue polysaccharides had strong overall antioxidant capacity.At a polysaccharide solution concentration of 5 mg/mL,the FRAP value was 0.30,with strong scavenging abilities against DPPH and ABTS+·,with scavenging rates of 98.93％ and 92.19％ ,respectively.A weaker scavenging ability against O2-·,with a scavenging rate of 24.93％ .Meanwhile,the IC50 value of DPPH·,ABTS+·,O2-·respective clearance capacity was 0.357,0.608,and 64.206 mg/mL.This research provides a theoretical basis for the recycling and reuse of rose flower residue.关键词
玫瑰花渣/复合酶/多糖/响应面分析/抗氧化活性Key words
Rosa rugose residue/complex enzymes/polysaccharides/response surface analysis/antioxidant activity分类
生物学引用本文复制引用
张婷阳,张伶,蒋雨秦,刘洋,王新惠,赵欣欣,苗保河..玫瑰花渣多糖提取工艺优化及体外抗氧化活性分析[J].食品工业科技,2025,46(2):192-199,8.基金项目
中国农业科学院科技创新工程项目(ASTIP2023-34-IUA-05) （ASTIP2023-34-IUA-05）
国家成都农业科技中心地方财政专项(NASC2021PC02,NASC2021KR05,NASC2021ST03) （NASC2021PC02,NASC2021KR05,NASC2021ST03）
泰山产业领军人才工程资助. （）
