超声提取细黄链霉菌胞外多糖工艺与抗氧化活性研究

摘要

以细黄链霉菌胞外多糖的浓度为指标,采用单因素和响应面分析法对细黄链霉菌胞外多糖浓度的提取条件进行优化,然后用邻二氮菲法和DPPH法测定了细黄链霉菌胞外多糖的抗氧化活性.结果表明,影响细黄链霉菌胞外多糖浓度的单因素试验的最佳条件为乙醇体积分数70％,乙醇沉淀时间12 h,超声功率420 W.向应面法优化得到超声波提取细黄链霉菌胞外多糖的最佳工艺为:乙醇体积分数70.32％,乙醇沉淀时间12.06 h,超声功率417.12W,细黄链霉菌胞外多糖浓度为4.945 g/L,与预测值相差0.142％.细黄链霉菌胞外多糖对·OH和DPPH·均具有较强的抗氧化活性.%Using EPS of Streptmyces microflavus as the index,the extraction conditions of EPS from Streptmyces microflavus were optimized by single factor analysis and response surface analysis.Antioxidant activities of EPS of Streptmyces microflavus were determined by phenanthroline Fe2+ methodand and DPPH · assay.The results by single factor experiment showed that the optimum conditions of effecting EPS of Streptmyces microflavus were:ethanol volume fraction 70％,ethanol deposition time 12h,ultrasontic power 420W.With response surface methodology,the optimum technology of the ultrasonic extraction of EPS from Streptmyces microflavus was:ethanol volume 70.32％,ethanol deposition time 12.06 h,ultrasontic power 417.12W.EPS of Streptmyces microflavus was 4.945g/L,which was 0.142％ lower than predictive value.EPS of Streptmyces microflavus had fairly strong antioxidant activity of · OH and DPPH· radical.