生姜糖蛋白提取工艺优化及抗氧化活性研究
Study the extraction and antioxidant activity of ginger glycoprotein
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摘要: 以生姜为原料,在单因素实验基础上采用三元二次回归正交组合设计优化生姜糖蛋白的提取工艺,采用红外光谱初步分析了生姜糖蛋白的结构特征。同时,考察了生姜糖蛋白的抗氧化活性和凝集素芯片的荧光强度。结果表明,生姜糖蛋白的最优提取条件:提取温度为90℃,液固比为35.5∶1,p H为7.5,在此条件下提取3 h,蛋白质得率为2.437 mg/g,糖得率为117.126 mg/g;经分离纯化获得的生姜糖蛋白,采用红外光谱分析表明其存在多糖和蛋白质的特征吸收峰。抗氧化实验与凝集素芯片实验结果表明,生姜糖蛋白在蛋白表面具有糖链结构,且可以螯和金属离子,具备一定的还原能力与重要的生理功能。Abstract: On the base of single factor experiment,the optimum extraction technology of ginger glycoprotein was performed by the quadratic regression orthogonal combination design,and the antioxidant activity of ginger glycoprotein was examined.The optimized condition of ginger glycoprotein was as follows: extraction temperature90 ℃,liquid- solid ratio 35.5∶ 1 and extraction p H value 7.5.At the optimum conditions,the yield of protein reached2.437 mg / g,and the yield of saccharide reached 117.126 mg / g. The typical characteristic absorption peaks of polysaccharide and protein were analyzed by the IR spectrum.The results of antioxidant tests and lectin microarray experiment demonstrated that the ginger glycoprotein has important physiological activities.
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