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投稿时间：2023-07-21
投稿时间：2023-07-21
中文摘要: 为研究料液比、提取时间、提取温度3 个因素对荠菜粗多糖提取率的影响，通过响应面试验优化荠菜粗多糖的最优提取工艺。结果表明，最优提取工艺条件为料液比1∶20（g/mL）、提取时间3 h、提取温度90 ℃，该条件下荠菜粗多糖提取率为（13.35±0.09）%。将荠菜粗多糖脱蛋白、透析后测得荠菜多糖[Capsella bursa-pastoris（L.）polysaccharides，CBP]的总糖、蛋白质和糖醛酸含量分别为（83.24±0.01）%、（1.75±0.19）%和（18.38±0.93）%。CBP 的分子量为1.63×106 Da，CBP 由阿拉伯糖、半乳糖、葡萄糖和半乳糖醛酸组成，摩尔比为70.00∶53.32∶58.10∶30.27。CBP 在200 ℃下具有良好的热稳定性，持水性和持油性为（0.95±0.04）、（4.37±0.05）g/g，在60 mg/mL 浓度下，起泡性及泡沫稳定性分别为（51.07±1.28）%、（38.00±1.00）%，乳化性及乳化稳定性分别为（59.17±1.10）%、（48.72±1.41）%，在10 mg/mL浓度下，DPPH·、ABTS+·、·OH 清除率分别为（48.16±1.87）%、（50.49±1.43）%和（70.75±1.81）%，总还原力为0.54±0.01。
Abstract:The effects of solid-to-liquid ratio，extraction time，and extraction temperature on the extraction rate of polysaccharide from Capsella bursa-pastoris（L.）crude polysaccharides were studied.The extraction conditions were optimized as extraction with the solid-to-liquid ratio of 1∶20（g/mL）at 90 ℃for 3 h，under which the extraction rate of crude polysaccharides reached（13.35±0.09）%.The content of total sugar，protein，and uronic acid in the Capsella bursa-pastoris（L.）polysaccharides（CBP）obtained after deproteinization and dialysis was（83.24±0.01）%，（1.75±0.19）% and（18.38±0.93）%，respectively.The CBP showed the molecular weight of 1.63×106 Da and was mainly composed of arabinose，galactose，glucose，and galacturonic acid，which were at a molar ratio of 70.00∶53.32∶58.10∶30.27.The CBP had good thermal stability at 200 ℃，the water holding capacity of（0.95±0.04）g/g，and the oil holding capacity of（4.37±0.05）g/g.The foaming property and foaming stability of 60 mg/mL CBP were（51.07±1.28）% and（38.00±1.00）%，and the emulsifying property and emulsification stability were（59.17±1.10）% and（48.72±1.41）%.The CBP at 10 mg/mL showed the scavenging rates of（48.16±1.87）%，（50.49±1.43）% and（70.75±1.81）% against DPPH·，ABTS+·，·OH，respectively，and the total reducing capacity of 0.54±0.01.
keywords: Capsella bursa-pastoris polysaccharide extraction process optimization physicochemical properties antioxidant activity
文章编号：202402015 中图分类号： 文献标志码：
基金项目:天津市科技计划项目（22JCYBJC01090）
| Author Name | Affiliation |
| ZHANG Xin，LIU Ying，LIU Huiping*，MA Xiaoxiao，LI Can，ZHANG Huihui，WANG Bing | College of Food Science and Engineering，Tianjin University of Science&Technology，Tianjin 300457，China |
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