酸浆果实多糖的提取优化及其生物活性研究

Study on extraction optimization and biological activity of polysaccharide from Physalis alkekengi fruit

中文关键词:  酸浆  多糖  工艺优化  抗氧化性  生物活性

英文关键词:Physalis alkekengi  polysaccharides  process optimization  oxidative stability  biological activity

中文摘要:

      目的 研究料液比、提取温度、提取时间对酸浆果实多糖提取率的影响, 并对其生物活性进行初步探究。方法 在单因素试验的基础上, 根据Box-Behnken中心组合试验设计原理, 采用3因素3水平响应曲面分析法, 以多糖提取率为响应值, 进行酸浆果实多糖提取的优化试验。通过体外抗氧化试验和酶抑制试验, 评估其生物活性。结果 最佳提取工艺为料液比1:24 (g/mL), 提取温度93 ℃, 提取时间2.3 h; 在此条件下酸浆果实多糖的提取率为14.86%。酸浆多糖有一定的DPPH自由基清除能力和铁离子还原能力, 对α-淀粉酶和α-葡萄糖苷酶活性也具有抑制作用。结论 本研究所优化的工艺合理可行, 可用于酸浆果实多糖的提取, 提取出的多糖具有较好的生物活性。

英文摘要:

      Objective To study the effects of solid-liquid ratio, extraction temperature and extraction time on the extraction rate of polysaccharide from Physalis alkekengi fruit, and to explore its biological activity preliminarily. Methods On the basis of single factor experiment, according to Box-Behnken central composite experiment design principle, 3 factors and 3 levels response surface analysis method was used to optimize the extraction of polysaccharides from Physalis alkekengi fruit. The biological activity of Physalis alkekengi fruit was evaluated by in vitro antioxidant test and enzyme inhibition test. Results The optimum extraction conditions were as follows: Solid-liquid ratio 1:24 (g/mL), extraction temperature 93 ℃, extraction time 2.3 h. Under the conditions, the extraction rate of polysaccharide from Physalis alkekengi fruit was 14.86%. Physalis alkekengi polysaccharide had certain DPPH radical scavenging ability and iron reduction ability, it also had a good inhibitory effect on the activities of α-amylase and α-glucosidase. Conclusion The optimized process is reasonable and feasible, which can be used for the extraction of polysaccharide from Physalis alkekengi fruit, and the extracted polysaccharide has good biological activity.