芽孢杆菌发酵法提取铁皮石斛多糖、多肽及其抗氧化活性分析

Extraction of polysaccharides and peptides from Dendrobium officinale by Bacillus fermentation method and analysis of their antioxidant activity

中文关键词:  铁皮石斛  芽孢杆菌发酵提取  抗氧化性  保湿性

英文关键词:Dendrobium officinale  Bacillus fermentation extraction  antioxidant properties

中文摘要:

      目的 研究一种有效的铁皮石斛多糖、多肽提取方法, 并分析其基本性质及体外抗氧化活性。方法 以铁皮石斛为研究对象, 采用芽孢杆菌发酵法对铁皮石斛进行提取, 用蒽酮-硫酸法和双缩脲法分别测定铁皮石斛提取液的多糖和多肽含量, 以传统热水浸提法和超声波辅助提取法为对照, 通过提取液对自由基清除能力、螯合金属离子能力、抑制亚油酸自氧化能力指标, 评价芽孢杆菌发酵提取液的抗氧化活性。结果 芽孢杆菌发酵提取法工艺参数为: 投料比例4% (g/mL)、发酵pH 6、发酵温度33.5℃、发酵时间46 h, 此时多糖提取率为37.21%, 多肽含量高达4.43 mg/kg, 分子量主要分布在2000 Da以下, 占84.95%。提取液对羟基自由基(hydroxyl radical, ·OH)、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-trinitrophenylhydrazine, DPPH)自由基和2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-diazo-bis-3-ethylbenzothiazoline-6-sulfonic acid, ABTS)阳离子自由基有较强的清除能力, Fe2+螯合能力67%、亚油酸自氧化抑制率53%。结论 芽孢杆菌发酵法提取的铁皮石斛提取液, 多糖、多肽含量高, 具有较好的抗氧化性, 为铁皮石斛在食品领域的开发利用提供了一定的理论指导和实验数据参考。

英文摘要:

      Objective To study an effective method for extracting polysaccharides and peptides from Dendrobium officinale, and analyze their basic properties and in vitro antioxidant activity. Method Taking Dendrobium officinale as the research object, the Bacillus fermentation method was used to extract Dendrobium officinale. The polysaccharide and peptide content of Dendrobium officinale extract were determined using anthrone sulfuric acid method and biuret method, respectively. The traditional hot water extraction method and ultrasonic assisted extraction method were used as controls, the antioxidant activity of Bacillus fermentation extract through indicators such as free radical scavenging ability, chelating metal ion ability, inhibition of linoleic acid autooxidation ability were evaluated. Results The process parameters of Bacillus fermentation extraction method were feed ratio 4% (g/mL), fermentation pH 6, fermentation temperature 33.5℃, fermentation time 46 h. At this time, the polysaccharide extraction rate was 37.21%, the peptide content was as high as 4.43 mg/kg, and the molecular weight was mainly distributed below 2000 Da, accounting for 84.95%. The extract had strong scavenging ability against hydroxyl radicals (·OH), 1,1-diphenyl-2-trinitrophenylhydrazine, (DPPH) radicals, and 2,2’-diazo-bis-3-ethylbenzothiazoline-6-sulfonic aci (ABTS) cation radicals, with Fe2+chelating ability of 67%, linoleic acid inhibition rate of 53%. Conclusion The extract of Dendrobium officinale extracted by Bacillus fermentation method has high content of polysaccharides and peptides, and good antioxidant properties, providing theoretical guidance and experimental data reference for the development and utilization of Dendrobium officinale in the fields of food.