Optimization of the ultrasonic-assisted enzymatic extraction of polysaccharides from Dendrobium offcinale Kimura et Migo and bioactivity study

IF 2.1 4区 农林科学
Fei Chen, Wenhui Geng, Xuan Li, Lianghua Chen, Chuanjun Xu, Wen Huang, Yanlin Ming
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引用次数: 0

Abstract

Ultrasonic-assisted enzymatic extraction (UAEE) technology was employed to extract the polysaccharides from Dendrobium offcinale Kimura et Migo (D. offcinale). The extraction conditions were optimized by central composite design (CCD) found in the response surface methodology (RSM). The polysaccharide yield (34.05 ± 1.03%) was well matched with the predicted value, as obtained under the optimum parameters: enzyme activity of 2040 U/g, a liquid-solid ratio of 71 mL/g, and a time of 84 min. Compared to other extraction methods, UAEE was able to yield D. offcinale polysaccharide (DOP) highly efficiently in a shorter extraction time period and at a lower extraction temperature. The extracted polysaccharide (DOPUAEE) showcased a better nitrite scavenging ability, a high antioxidant activity, and more potency in inhibiting α-glucosidase, expanding its versatility in food applications.
超声辅助酶法提取铁皮石斛多糖的工艺优化及生物活性研究
采用超声辅助酶提法(UAEE)对铁皮石斛(Dendrobium offcinale, Kimura et Migo)进行多糖提取。采用响应面法(RSM)中的中心复合设计(CCD)优化提取条件。在酶活为2040 U/g、液料比为71 mL/g、提取时间为84 min的最佳条件下,多糖得率(34.05±1.03%)与预测值吻合较好。与其他提取方法相比,UAEE能在较短的提取时间和较低的提取温度下高效提取出D. offcinale多糖(DOP)。提取的多糖(DOPUAEE)具有较好的亚硝酸盐清除能力、较高的抗氧化活性和较强的α-葡萄糖苷酶抑制作用,扩大了其在食品中的应用范围。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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