狭果茶藨子果实多糖提取及其抗氧化和流变特性

以狭果茶藨子果实为原料,多糖提取量为考察指标,通过单因素试验及响应面试验对多糖提取工艺进行优化,结果表明最佳多糖制备工艺条件为:提取温度40℃,时间30 min,料液比1∶30 g/mL,此时狭果茶藨子中多糖提取量达115.32 mg/g;流变学特性研究表明狭果茶藨子果实多糖溶液属于非牛顿流体,多糖溶液表现出剪切稀化的现象,当多糖质量浓度为1.0%时,其流变学特性与0.1%的羧甲基纤维素钠溶液相似,且过酸、过碱的环境均不会改变狭果茶藨子果实多糖溶液的流变学特性;抗氧化试验结果表明狭果茶藨子果实多糖具有潜在的抗氧化能力,对DPPH自由基的清除能力低于抗坏血酸,而对羟自由基的清除能力显著高于抗坏血酸。本研究结果可为狭果茶藨子果实多糖在食品领域的开发利用提供理论依据。

Extraction of polysaccharides from fruits of Ribes stenocarpum Maxim and its antioxidant and rheological characteristics

Taking the yield of polysaccharides as the index,the extraction process of polysaccharides from fruits of Ribes stenocarpum Maxim(RPs)were optimized by single factor test and response surface test.The results showed that the maximum yield of polysaccharides was obtained under optimal extraction conditions of 40°C extraction temperature,30 min extraction time,with solid-liquid ratio of 1∶30 g/mL,under these conditions,the content of polysaccharides were 115.32 mg/g;Rheological properties research showed that the RPs belonged to a non-Newtonian fluid,exhibited shear thinning,when the mass concentration of polysaccharides was 1.0%,RPs showed the same rheological properties as 0.1%sodium carboxymethyl cellulose solution,and the over-acid and over-alkali environment would not change its rheology characteristics;Antioxidant test results showed that the RPs had potential antioxidant capacity.The scavenging capacity of DPPH free radicals was lower than that of ascorbic acid,and the scavenging capacity of hydroxyl free radicals was significantly higher than that of ascorbic acid.The results of this study are expected to provide a theoretical basis for the development and utilization of RPs in the food field.