发芽糙米多糖提取工艺优化及抗氧化活性研究
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摘要
采用超声波、微波和磁力搅拌三种方法来辅助提取发芽糙米中的多糖,对比三种辅助提取方法,选取最佳辅助提取方式.此外,研究了醇沉体积分数和发芽时间对多糖得率的影响,并研究了发芽糙米中多糖的抗氧化活性.结果表明,超声波辅助提取发芽糙米多糖效果较好,当超声功率80 W,超声时间2 h,超声温度60℃时,多糖得率为32. 2%.醇沉体积分数为70%时,发芽时间为36 h时,多糖的产量增加.抗氧化研究发现,发芽糙米多糖对DPPH自由基,超氧阴离子自由基和羟自由基具有很强的清除作用和较好的总还原能力.
Ultrasonic,microwave and magnetic stirring were utilized to assist the extraction of polysaccharides from germinated brown rice. Three improved extraction methods were chosen to select the best auxiliary extraction method. In addition,the effects of alcohol concentration and germination time on the yield of polysaccharides were studied,and the antioxidant activity of polysaccharides in germinated brown rice was investigated. The results showed that ultrasonic assisted extraction of germinated brown rice polysaccharide was better. When the ultrasonic power was 80 W,the ultrasonic time was 2 h,and the ultrasonic temperature was60℃,the polysaccharide yield was 32. 2%. When the concentration of alcohol was 70%,the yield of polysaccharide increased when the germination time was 36 h. Antioxidant studies have found that germinated brown rice polysaccharide has a strong scavenging effect on DPPH free radicals,superoxide anion radicals and hydroxyl radicals and a good total reducing ability.
Ultrasonic,microwave and magnetic stirring were utilized to assist the extraction of polysaccharides from germinated brown rice. Three improved extraction methods were chosen to select the best auxiliary extraction method. In addition,the effects of alcohol concentration and germination time on the yield of polysaccharides were studied,and the antioxidant activity of polysaccharides in germinated brown rice was investigated. The results showed that ultrasonic assisted extraction of germinated brown rice polysaccharide was better. When the ultrasonic power was 80 W,the ultrasonic time was 2 h,and the ultrasonic temperature was60℃,the polysaccharide yield was 32. 2%. When the concentration of alcohol was 70%,the yield of polysaccharide increased when the germination time was 36 h. Antioxidant studies have found that germinated brown rice polysaccharide has a strong scavenging effect on DPPH free radicals,superoxide anion radicals and hydroxyl radicals and a good total reducing ability.
引文
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[14]陈丛瑾,黄克瀛,李德良,等.香椿叶总黄酮的超声波辅助提取及其清除DPPH自由基能力的研究[J].食品与机械,2007,23(1):76-80.
[15]吴疆,班立桐.应用双水相萃取技术提取双孢蘑菇多糖的研究[J].食品研究与开发,2011,32(7):4-7.
[16]张雪春,田智宇,王振兴,等.核桃青皮多糖微波辅助提取工艺及抗氧化活性研究[J].食品与机械,2016(7):146-151.
[17]何传波,魏好程,熊何健,等.酶与微波处理对海带多糖提取及抗氧化活性的影响[J].食品科学,2013,34(18):51-55.
[2] IMAM M U,MUSA S N A,AZMI N H,et al. Effects of White Rice,Brown Rice and Germinated Brown Rice on Antioxidant Status of Type 2 Diabetic Rats[J]. International Journal of Molecular Sciences,2012,13(10):12952.
[3] PARK D K,PARK H J. Ethanol Extract of Antrodia camphorata Grown on Germinated Brown Rice Suppresses Inflammatory Responses in Mice with Acute DSS-Induced Colitis[J]. Evid Based Complement Alternat Med.,2013(2):914524.
[4] HO J N,SON M E,LIM W C,et al. Germinated brown rice extract inhibits adipogenesis through the down-regulation of adipogenic genes in 3T3-L1 adipocytes[J]. Plant Foods for Human Nutrition,2013,68(3):274-278.
[5] AZMI N H,ISMAIL M,ISMAIL N,et al. Germinated Brown Rice Alters Aβ(1-42)Aggregation and Modulates Alzheimer's Disease-Related Genes in Differentiated Human SH-SY5Y Cells[J]. Evidence-based complementary and alternative medicine:e CAM,2015(8):153684.
[6] NAZIA N,WANI S M. Influence of paddy(Oryza sativa)sprouting on antioxidant activity,nutritional and anti-nutritional properties[J]. Food Measure,2017,11:1844-1850.
[7]曹晓虹,温焕斌,李翠娟,等.糙米发芽过程中蛋白酶活力及含氮物质的变化[J].南京农业大学学报,2010,33(2):96-100.
[8] OHTSUBO K,SUZUKI K,YASUI Y,et al. Bio-functional components in the processed pre-germinated brown rice by a twinscrew extruder[J]. Journal of Food Composition&Analysis,2005,18(4):303-316.
[9] CHOI I D,KIM D S,SON J R,et al. Physico-chemical Properties of Giant Embryo Brown Rice(Keunnunbyeo)[J]. Journal of Applied Biological Chemistry,2006,49(3):95-100.
[10]吴凤凤.发芽对糙米主要营养成分、生理功效和加工特性的影响[D].无锡:江南大学,2013.
[11]潘姝璇,陈建,夏陈,等.发芽糙米多糖微波辅助提取工艺及其抗氧化活性研究[J].食品与机械,2017(11):167-172,194.
[12]张宇,马永强,刘晓飞,等.发芽糙米中多糖提取工艺优化及抗氧化研究[J].食品研究与开发,2018(1):30-37.
[13]董群,郑丽伊.改良的苯酚—硫酸法测定多糖和寡糖含量的研究[J].中国药学杂志,1996,31(9):550-553.
[14]陈丛瑾,黄克瀛,李德良,等.香椿叶总黄酮的超声波辅助提取及其清除DPPH自由基能力的研究[J].食品与机械,2007,23(1):76-80.
[15]吴疆,班立桐.应用双水相萃取技术提取双孢蘑菇多糖的研究[J].食品研究与开发,2011,32(7):4-7.
[16]张雪春,田智宇,王振兴,等.核桃青皮多糖微波辅助提取工艺及抗氧化活性研究[J].食品与机械,2016(7):146-151.
[17]何传波,魏好程,熊何健,等.酶与微波处理对海带多糖提取及抗氧化活性的影响[J].食品科学,2013,34(18):51-55.
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