响应面法优化芦笋多糖提取工艺及抗氧化性研究

为提高芦笋老茎的利用率,采用超声波辅助酶法提取芦笋中的多糖,利用单因素和响应面优化实验确定最佳提取工艺参数。结果表明,超声波辅助酶法优化工艺条件为料液比1∶44(g/mL),超声时间29min,加酶量2.7%。在此最佳条件下芦笋多糖得率可达4.12%。芦笋多糖具有较好的抗氧化能力,其DPPH自由基和羟自由基清除率分别达到74.31%、68.73%。

Research on Optimization of Extraction Process and Antioxidant Activity of Asparagus Polysaccharides by Response Surface Methodology

In order to increase the utilization rate of asparagus old stalks,the polysaccharides in asparagus are extracted by ultrasonic-assisted enzymatic method,and the optimum extraction process parameters are determined by single factor and response surface optimization experiments.The results show that the optimum technological conditions of ultrasonic-assisted enzymatic method are as follows:the ratio of solid to liquid is 1∶44(g/mL),the ultrasonic time is 29 min,and the additive amount of enzyme is 2.7%.Under the optimum conditions,the yield of asparagus polysaccharides can reach 4.12%.Asparagus polysaccharides have better antioxidant activity,the scavenging rate to DPPH free radical and hydroxyl free radical is 74.31%and 68.73%respectively.