首页|苦瓜多糖的响应面法提取及其抗氧化抑菌研究

苦瓜多糖的响应面法提取及其抗氧化抑菌研究

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本研究以市售苦瓜为材料,采用果胶酶从苦瓜粉中提取多糖,探究酶解温度、酶解时间、果胶酶用量、pH对苦瓜多糖提取率的影响,通过单因素实验对苦瓜多糖的提取率进行测定,然后用响应面方法优化苦瓜多糖的提取工艺.以DPPH自由基、ABTS自由基清除能力为指标测定苦瓜多糖抗氧化能力,通过抑菌圈大小测定苦瓜多糖抑菌活性.在温度为54 ℃,酶解时间为86 min,果胶酶添加量为0.05 g,pH 4.86的环境下苦瓜多糖的提取率最高为14.74％,通过抗氧化试验可知苦瓜多糖对DPPH自由基、ABTS自由基有较好地清除能力,通过抑菌试验可知苦瓜多糖能有效抑制大肠杆菌及金黄色葡萄球菌的繁殖.
Study on the extraction and antioxidant antibacterial activities of bitter gourd polysaccharides using response surface method
This study used commercially available bitter gourd as the material and extracted polysaccharides from bitter gourd powder using pectinase.The effects of enzymatic hydrolysis temperature,hydrolysis time,pectinase dosage,and pH on the extraction rate of bitter gourd polysaccharides were investigated.The extraction rate of bitter gourd polysaccharides was de-termined through single factor experiments,and the extraction process of bitter gourd polysaccharides was optimized using re-sponse surface method.The antioxidant capacity of bitter gourd polysaccharides was measured using DPPH free radical and ABTS free radical scavenging ability as indicators,and the antibacterial activity of bitter gourd polysaccharides was determined by the size of the inhibition zone.It was found that the extraction rate of bitter gourd polysaccharides was the highest at 14.74％in an environment with a temperature of 54 ℃,an enzymatic hydrolysis time of 86 minutes,a pectinase addition of 0.05 g,and a pH of 4.86.Through antioxidant tests,it was found that bitter gourd polysaccharides have a good ability to scavenge DPPH and ABTS free radicals.Through antibacterial tests,it was found that bitter gourd polysaccharides can effectively inhibit the prolifer-ation of Escherichia coli and Staphylococcus aureus.

momordica charantia polysaccharideresponse surfaceantioxidant activityantibacterial activity

乔勤勤、胡静德、董志明、张乐乐、刘艳红、季春艳、李双芳、刘生杰

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阜阳师范大学信息工程学院,安徽阜阳 236041

阜阳师范大学生物与食品工程学院,安徽阜阳 236037

苦瓜多糖 响应面 抗氧化活性 抑菌活性

安徽省科学研究自然学科重点项目安徽省高等学校优秀青年人才支持计划一般项目国家级大学生创新创业训练计划安徽省大学生创新创业训练计划安徽省大学生创新创业训练计划阜阳师范大学信息工程学院自然科学研究项目阜阳地方农产品食品工艺开发科研创新团队项目阜阳师范大学信息工程学院青年人才重点项目

2023AH052855gxyq2022190202213619004s20211361910s20221361913FXG2021ZY02FX2020KCT022021XGRCXM004

2024

10.14096/j.cnki.cn34-1069/n/2096-9341(2024)01-0036-09

阜阳师范大学学报(自然科学版)
阜阳师范学院

阜阳师范大学学报(自然科学版)

影响因子：0.263
ISSN：1004-4329
年,卷(期)：2024.41(1)
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