复合酶法提取大蒜多糖及其抗氧化活性研究

用复合酶法对大蒜多糖的提取工艺进行研究,并考察了不同浓度沉淀多糖的抗氧化活性；以多糖提取得率为指标,苯酚-硫酸法测定多糖的总糖含量,采用正交实验确定纤维素酶、木瓜蛋白酶和果胶酶的最佳配比,然后在单因素试验的基础上,采用正交实验优化复合酶提取大蒜多糖的最佳工艺；分别用羟基自由基(·OH)和1-二苯基-2-苦基肼基(DPP...

Extraction and antioxidant activities of polysaccharide from garlic with combined-enzyme method

The extraction and antioxidant activities of different concentrations of polysaccharide from garlic with combined-enzyme method were studied.The yield of polysaccharides was detemined by phenol-sulfuric acid method.The best ratio of cellulase,papain and pectinase was sured by orthogonal experiments.On the basis of single factor experiments,optimum conditions of garlic polysaccharide with combined-enzyme method were obtained.And its’antioxidant activities were tested by ·OH and DPPH· radical scavenging assaies.The optimum conditions of extraction of garlic polysaccharide are found to be:the best ratio:cellulase:papain:pectinase was 1∶60∶5,the extraction temperature is 55 ℃,extraction time is 90 min,pH value is 4,the material liquid ratio is 1∶30,the yield of polysaccharides reaches to 74.28%;80% ethanol precipitation of polysaccharide on the ·OH and DPPH· scavenging was the most significant,followed by 40%,the weakest crude polysaccharides.The results show that the combined enzymatic extraction of polysaccharides garlic was advantage of the extraction rate,and garlic polysaccharides have some antioxidant effects.