枸杞果渣粗多糖提取工艺优化及体外抗氧化活性分析

Optimization of extraction process of polysaccharides from Lycium barbarum pomace and in vitro analysis of antioxidant activity

    摘要
  • 摘要:
    目的 优化枸杞果渣多糖提取工艺，提高枸杞果渣利用率。
    方法 以枸杞果渣为研究对象，提取率为评价指标，采用单因素试验结合Box-Behnken响应面法优化超声辅助水提醇沉法提取枸杞果渣粗多糖的提取工艺，初步探讨枸杞果渣多糖的体外抗氧化活性。
    结果 枸杞果渣多糖提取最佳工艺为提取温度44 ℃、超声时间44 min、醇沉浓度78%、料液比1∶21（g∶mL）、醇沉时间12 h。枸杞果渣粗多糖实际提取率为6.81% ± 0.24%，与预测值6.95%基本一致。当多糖溶液浓度为5.0 mg/mL时，对1,1-二苯基-2-三硝基苯肼（DPPH）、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐（ABTS）自由基的清除率分别为73.69%和57.68%，Fe3+还原能力（FRAP）值为3.02。
    结论 优化后的枸杞果渣粗多糖提取工艺较稳定，枸杞果渣粗多糖具有较强的抗氧化能力。

     

    Abstract:
    Objective To improve the utilization rate of Lycium barbarum fruit pomace, the extraction process of Lycium barbarum fruit pomace polysaccharide was optimized.
    Methods Taking Lycium barbarum fruit pomace as the research object, the extraction process of Lycium barbarum fruit pomace polysaccharides was optimized by using a factorial design combined with Box-Behnken response surface method, and afterwards, the antioxidant activity of the polysaccharides was investigated in vitro.
    Results The best extraction process was as follows: extraction temperature of 44°C, ultrasonic time of 44 min, alcohol sedimentation concentration of 78%, liquid material ratio of 1∶21 (g∶mL) and alcohol sedimentation time of 12 h. The actual polysaccharide yield from Lycium barbarum fruit pomace was 6.81 ± 0.24%, which was close to the prediction value of 6.95%. In vitro antioxidant assays showed that the clearance of DPPH and ABTS+ was 73.69% and 57.68%, respectively, and the FRAP value was 3.02 when the concentration of the polysaccharide solution was 5.0 mg/ml.
    Conclusion The optimized process for the extraction of crude polysaccharides from Lycium barbarum fruit pomace is stable and has a strong antioxidant capacity.

     

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