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中国精品科技期刊2020
王睿. 酶法提取桂花叶多糖工艺及其抗氧化活性研究[J]. 食品工业科技, 2014, (23): 89-94. DOI: 10.13386/j.issn1002-0306.2014.23.009
引用本文: 王睿. 酶法提取桂花叶多糖工艺及其抗氧化活性研究[J]. 食品工业科技, 2014, (23): 89-94. DOI: 10.13386/j.issn1002-0306.2014.23.009
WANG Rui. Optimization of enzyme- assisted extraction of Osmanthus fragrans leaves polysaccharides and antioxidant activity[J]. Science and Technology of Food Industry, 2014, (23): 89-94. DOI: 10.13386/j.issn1002-0306.2014.23.009
Citation: WANG Rui. Optimization of enzyme- assisted extraction of Osmanthus fragrans leaves polysaccharides and antioxidant activity[J]. Science and Technology of Food Industry, 2014, (23): 89-94. DOI: 10.13386/j.issn1002-0306.2014.23.009

酶法提取桂花叶多糖工艺及其抗氧化活性研究

Optimization of enzyme- assisted extraction of Osmanthus fragrans leaves polysaccharides and antioxidant activity

  • 摘要: 以桂花叶为原料,利用纤维素酶对桂花叶多糖进行提取,通过响应面设计优化最佳提取工艺,并对其抗氧化性进行研究。结果显示:液料比8∶1,酶解温度50℃,酶解时间60min,酶添加量1.2mg/m L时为桂花叶多糖最佳提取条件,得率达13.21%;桂花叶多糖清除DPPH·的能力与抗坏血酸效果近似,反映出桂花叶多糖具有较高的抗氧化活性。本研究通过对上述各种因素的优化,确定了桂花叶多糖的最佳提取条件及抗氧化性能,为桂花叶的深加工及利用提供参考依据和理论支持。 

     

    Abstract: Choosing Chongqing Osmanthus fragrans leaves as raw- materials, by using cellulase extract polysaccharide from Osmanthus fragrans leaves, optimizing extract technology through response surface method ( RSM) could improve the extraction yield of Osmanthus fragrans leaves polysaccharide. The best extraction condition was liquid solid ratio of 8∶1, temperature of 50℃, extraction time of 60 min, and enzyme volume of1.2mg / mL. Under this condition, the Osmanthus fragrans leaves polysaccharide extract yield was up to 13.21%, and the DPPH free radical scavenging experiment revealed the high antioxidant activity of Osmanthus fragrans leaves polysaccharide.Reference basis and theory support could be provided to some relative manufactories when the reasonable process was decided through the study of the best extraction condition of Osmanthus fragrans leaves polysaccharide.

     

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