青蛤多糖的提取工艺优化及其抗氧化活性

摘要

研究热水浸提青蛤多糖的提取工艺并测定青蛤多糖的体外抗氧化活性。采用单因素试验和正交试验设计优化提取工艺，优化的提取工艺为：提取温度95℃，提取时间为4 h，液料比10∶1（mL/g），提取次数2次，青蛤多糖的得率为（3.41±0.04）%。对脱蛋白后的青蛤多糖体外抗氧化活性研究表明，其具有较强的和浓度依赖的还原能力和总抗氧化能力，对DPPH自由基、羟基自由基和超氧阴离子自由基的清除活性均随浓度升高而增大，显示青蛤多糖具有显著的体外抗氧化活性。%This subject studies the extraction process of polysaccharides from Cyclina sinensis (PCS) and evaluation its antioxidant activities in vitro. The single factor test and orthogonal matrix design were investigated to determine the optimal extraction conditions as followed:extraction temperature of 95℃, extraction time of 4 h, liquid-solid ratio of 10∶1(mL/g), extraction of 2 times. At the optimal extraction conditions, the yield of PCS was (3.41 ±0.04)%. PCS showed the concentration-dependent reducing power and total antioxidant capacity, the scavenging activities on DPPH radical, hydroxyl radical and superoxide radical increased with increasing of PCS concentration. It indicated that PCS had significant antioxidant activities in vitro.