Optimization of enzyme-assisted extraction of polysaccharides from alfalfa and its antioxidant activity
Optimization of enzyme-assisted extraction of polysaccharides from alfalfa and its antioxidant activity
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DOI：
10.1016/j.ijbiomac.2013.09.029
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发表时间：
2013-11-01
影响因子：
8.2
通讯作者：
Tong, Jianming
中科院分区：
文献类型：
--
作者：
Wang, Shaopu;Dong, Xiaofang;Tong, Jianming
采用4因素5水平中心组合旋转响应面设计（CCRD）优化苜蓿多糖的复合酶辅助提取工艺。实验数据用二次多项式拟合，决定系数高（R-2 > 0.95）。统计分析结果表明，这4个变量的线性和二次项对苜蓿多糖得率有显著影响（P < 0.05）。最佳工艺条件为：纤维素酶、木瓜蛋白酶、果胶酶的酶浓度分别为苜蓿质量的2.5%、2.0%、3.0%;浸提温度52.7 ℃，浸提pH值3.87，料液比78.92mL/g，浸提时间2.73h。在此条件下，苜蓿多糖的提取率为5.05 ± 0.02%，与CCRD模型预测值（5.09%）吻合较好。体外抗氧化活性评价结果表明，苜蓿多糖具有较好的抗氧化作用，尤其是对羟自由基和DPPH自由基的清除能力，表明苜蓿多糖可作为一种新型的天然抗氧化剂开发。(C)2013 Elsevier B. V.保留所有权利。
In this present study, an efficient complex enzyme-assisted extraction technology was developed and optimized to extract polysaccharides from alfalfa using four factors at five levels central composite rotatable response surface design (CCRD). The experimental data was fitted to a second order polynomial equation with high coefficient of determination values (R-2 > 0.95). The results of statistical analysis showed that the linear and quadratic terms of these four variables had significant effects (P < 0.05) on the yield of polysaccharides from alfalfa. The optimum conditions were as follows: enzyme concentration of 2.5%, 2.0%, 3.0% (weight of alfalfa) of cellulase, papain and pectase, extraction temperature 52.7 degrees C, extraction pH 3.87, ratio of water to raw material 78.92 mL/g and extraction time 2.73 h. Under the optimal conditions, the experimental extraction yield of alfalfa polysaccharides was 5.05 +/- 0.02%, which was well matched with the value (5.09%) predicted by the CCRD model. Moreover, evaluation of the antioxidant activity of polysaccharides from alfalfa in vitro suggested that the polysaccharides had good antioxidant effect, especially scavenging activity for hydroxyl radical and DPPH radical, which indicated that the polysaccharides from alfalfa may be explored as a novel natural antioxidant. (C) 2013 Elsevier B.V. All rights reserved.