Alkali extraction and in vitro antioxidant activity of Monascus mycelium polysaccharides
Alkali extraction and in vitro antioxidant activity of Monascus mycelium polysaccharides
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红曲菌丝体多糖的碱提取及其体外抗氧化活性
DOI：
10.1007/s13197-012-0618-y
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发表时间：
2014-07
期刊：
影响因子：
--
通讯作者：
Yaoxue Lin
中科院分区：
文献类型：
--
作者：
Pengrong Wang;Danfeng Chen;Donghua Jiang;Xiameng Dong;Panpan Chen;Yaoxue Lin
本工作首次采用碱提取技术对红曲霉菌丝体多糖的提取工艺进行了优化。采用Box-Behnken设计(BBD)对红曲霉菌丝体多糖的提取工艺进行了优化。最佳提取条件为：提取温度49℃，碱液浓度7%，料液比23：1(ml/g)，提取时间2.3h，与热水提取的产率4.76%相比，提取时间提高10.1%，说明碱提取是一种更有效的提取方法。为了探讨碱提多糖的生物活性，比较了碱提多糖(AMP)和热水提取多糖(HMP)的体外抗氧化活性。结果表明，AMP在体外对HMP的超氧阴离子自由基和2，2-二苯基-1-苦基肼(DPPH)具有相似的清除能力。因此，碱提取技术不仅是一种高效提取AMP的方法，而且可以保留AMP的天然抗氧化活性，可用于医药和食品工业。
In the present work, alkali extraction technology was used to optimize the extraction of Monascus mycelium polysaccharides for the first time. The extracting parameters of alkali extracted Monascus mycelium polysaccharides were optimized by Box-Behnken design (BBD). The optimum conditions were extraction temperature 49 °C, alkali concentration 7%, solvent/material ratio 23:1 (ml/g) and extraction time 2.3 h with an enhanced yield of 10.1%, compared with the yield 4.76% of hot water extraction, indicating that alkali extraction is a more efficient way. In order to discuss the biological activity of alkali extracted polysaccharides, we compared the in vitro antioxidant activity of alkali extracted polysaccharides (AMP) with hot water extracted polysaccharides (HMP). The result showed that AMP have the similar capability of scavenging both superoxide radical and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical of HMP in vitro. Therefore, alkali extraction technology is not only a high-efficiency way to extract AMP, but also can retain the natural antioxidant activities of AMP, which can be used in pharmaceutical and food industries.
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影响因子：
8.8
作者：
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通讯作者：
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影响因子：
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DOI：
10.1002/jez.657
发表时间：
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期刊：
Journal of experimental zoology. Part A, Ecological genetics and physiology
影响因子：
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作者：
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影响因子：
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作者：
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通讯作者：
Xie, Bijun
DOI：
10.1007/s13197-011-0413-1
发表时间：
2013-10
期刊：
Journal of Food Science and Technology
影响因子：
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作者：
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通讯作者：
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