不同提取温度对蛤蒌叶粗多糖抗氧化作用的影响研究
Study on Effect of Different Extraction Temperatures on Antioxidant Activity of Crude Polysaccharides from Piper sarmentosum Roxb
陈丹丹 1郭源鑫 1陈建平 1谌素华 1钟赛意 1王维民 1秦小明1
作者信息
- 1. 广东海洋大学食品科技学院,广东湛江524088
- 折叠
摘要
采用热水浸提法分别在不同提取温度(40,60,80,100℃)下提取得到4种蛤萎叶粗多糖,并测定其总多酚和蛋白质的含量.然后测定4种粗多糖对羟基自由基、DPPH自由基和超氧阴离子自由基的清除能力,以及粗多糖的还原能力来评价提取温度对其抗氧化活性的影响.结果显示,蛤萎叶粗多糖中总多酚和蛋白质的含量随着提取温度的升高而下降.提取温度在40～100℃内,随着提取温度的升高,蛤蒌叶粗多糖对羟基自由基、DPPH自由基和超氧阴离子自由基的清除能力均呈下降趋势,而提取温度对其还原能力的影响没有明显差别.结果表明,提取温度对于蛤篓叶粗多糖的抗氧化活性有显著影响,主要是通过影响粗多糖中的总多酚和蛋白质含量来影响其抗氧化活性.
Abstract
The crude polysaccharides is extracted by the methods of hot water extraction technology under four different temperatures (40,60,80,100 ℃).Then,total polyphenol and protein content of crude polysaccharides are measured.Moreover,the antioxidant activity of crude polysaccharides extracted with different temperatures is measured by scavenging hydroxyl free radicals assay,scavenging DPPH free radicals assay,scavenging superoxide anion and its reduce power to evaluate the effect of temperature on the antioxidant activity of polysaccharides,and the antioxidant activities.The results show that with the temperature increased,the total polyphenol and protein content of crude polysaccharides are decreased.At the extraction temperature from 40 to 100 ℃,with the increasing of temperature,the scavenging ability of crude polysaccharides on hydroxyl free radicals,DPPH free radicals and superoxide anions are decreased.However,the effect of temperature on the reduce power of crude polysaccharides is no obvious difference.Our results demonstrate that the temperature has significant effect on the antioxidant activity of crude polysaccharides by affecting its total polyphenol and protein content.
关键词
蛤蒌叶/多糖/抗氧化活性/提取温度Key words
Piper sarmentosum Roxb/polysaccharides/antioxidant activity/extraction temperature引用本文复制引用
基金项目
广东省公益研究与能力建设专项资金项目(2015A020209166)
广东省大学生科技创新培育专项资金项目(PDJH2015B0254)
出版年
2016
NETL
NSTL
维普
万方数据