菊芋菊糖的提取、聚合度分布及抗氧化活性的研究

doi:10.3969/j.issn.1673-1689.2015.10.011

首页 > 过刊浏览>2015年第34卷第10期 >1069-1077. DOI:10.3969/j.issn.1673-1689.2015.10.011

菊芋菊糖的提取、聚合度分布及抗氧化活性的研究
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                        10.3969/j.issn.1673-1689.2015.10.011
                    
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Extraction and Polymerization Degree Distribution of Inulin from Jerusalem artichoke and Anti-Oxidation Activity Study

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以新鲜菊芋为原料，比较热水浸提、酶法、超声和微波辅助热水浸提4种提取方法对菊芋菊糖的提取率、聚合度、抗氧化能力的影响。采用不同截留相对分子质量的超滤管对提取液中菊糖聚合度分布进行分析，通过清除1，1-二苯基-2-三硝基苯肼（DPPH）、羟基自由基（?OH）和超氧阴离子自由基（O2-?）试验来研究菊糖体外抗氧化活性。结果表明，菊芋菊糖最佳提取工艺为：料液质量体积比1 g∶20 mL，微波功率800 W，间歇式辅助处理6 min，提取温度80 ℃，提取时间120 min，菊糖得率为15.35%。酶法辅助提取对菊糖聚合度基本没有影响，超声和微波辅助造成菊糖平均聚合度下降，其中聚合度3060的菊糖比例由13.6%下降到6.8%和3.6%。不同体外抗氧化体系中，4种方法提取所得菊糖均表现出一定的抗氧化能力，且与其质量浓度呈明显量效关系。其中，微波辅助提取法所得菊糖对活性氧自由基的清除作用最强，显示出较强的抗氧化活性。

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To compare the extraction rates，polymerization degree distribution and antioxidant properties，inulin was extracted from fresh Jerusalem artichoke via hot water，enzyme-assisted，ultrasound-assisted and microwave-assisted hot water respectively. Polymerization degree analysis of different the inulin extracts were assessed by Milipore with different molecular weight cut，and their own antioxidant activity were evaluated in vitro by radical scavenging assay such as DPPH、?OH and O2-?. The results of the experiment showed that the optimal process conditions were 1 g∶20 mL of Jerusalem artichoke and the microwave at 800 W for 6 min，before water at 80 ℃ for 120 min，and the highest extract ratio of inulin was 15.35% in these conditions. The average degrees of inulin extracted by ultrasound-assisted and microwave-assisted technology are lower than that extracted by the traditional hot water and enzyme-assisted technology. Specifically，the polymerization degrees from 30 to 60 had decreased from 32.5% to 28.6% and 16.5%，and the polymerization degrees above 60 had decreased from 13.6% to 6.8% and 3.6%. Experimental results suggested that inulin had some antioxidant ability in vitro and there is dose-effect relation. Especially it is important to note that the antioxidant capacity of inulin varies with different extraction techniques，and the inulin sample extracted by microwave-assisted technology had relatively strong scavenging capability to reactive oxygen species.

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张宏志,马艳弘,黄开红,李亚辉.菊芋菊糖的提取、聚合度分布及抗氧化活性的研究[J].食品与生物技术学报,2015,34(10):1069-1077.

ZHANG Hongzhi, MA Yanhong, HUANG Kaihong, LI Yahui. Extraction and Polymerization Degree Distribution of Inulin from Jerusalem artichoke and Anti-Oxidation Activity Study[J]. Journal of Food Science and Biotechnology,2015,34(10):1069-1077.

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