超声辅助处理斜柳多糖:提取工艺优化、结构及抗氧化活性

IF 3.2 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Zhaoli Zhang, Li Li, Wangbin Shi, Yang Wang, Jiarui Liu, Xiangren Meng, Ronghai He
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引用次数: 0

摘要

本研究通过单因素实验,考察了超声条件对斜柳多糖提取率的影响。同时,利用Box-Behnken设计对超声辅助提取工艺进行优化。以多糖得率为指标,超声时间为31 min,超声频率为28 kHz,超声温度为63℃,料液比为1:20 g/mL, IOPs提取率为4.13%。从这些反应中得到的经验数据与数学模型产生的理论值非常吻合。抗氧化实验结果表明,IOPs多糖对DPPH自由基、羟基自由基和超氧阴离子自由基的清除能力与其浓度呈正相关,最大清除率分别为64.1%、65.7%和34.1%,表明IOPs具有较强的抗氧化活性。利用紫外和红外光谱分析了其结构。结果表明,iop是具有β-糖苷键、羰基、羟基和其他官能团的吡喃糖环多糖。这证实了超声波辅助提取IOPs的可行性,表明其在药物提取研究中的潜在应用前景。本研究为进一步开发和利用斜腹草奠定了基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Ultrasound-Assisted Treatment from Inonotus obliquus Polysaccharides: Extraction Optimization, Structures and Antioxidant Activity

This study examined the effect of sonication conditions on the extraction rate of Inonotus obliquus polysaccharides (IOPs) through a single-factor experiment. Meanwhile, the Box-Behnken design was utilized to optimize the sonication-assisted extraction technology. On the basis of polysaccharide yields, the optimal IOPs extraction rate (4.13%) was achieved with ultrasonic time (31 min), ultrasonic frequency (28 kHz), ultrasonic temperature (63℃) and a solid-to-liquid ratio of 1:20 g/mL. The empirical data obtained from these reactions closely align with the theoretical values generated by the mathematical model. Antioxidant experimental results indicated that the scavenging abilities of the polysaccharides from IOPs on DPPH radicals, hydroxyl radicals, and superoxide anion radicals were positively correlated with their concentration, with maximum scavenging rates of 64.1%, 65.7%, and 34.1%, respectively, suggesting that the IOPs possess strong antioxidant activity. The structure of the IOPs was analyzed using the ultraviolet and infrared spectra. The results revealed that IOPs were pyranose cyclic polysaccharides with β-glycosidic bonds, carbonyl groups, hydroxyl groups, and other functional groups. This confirms the feasibility of ultrasonic-assisted extraction for IOPs, indicating its potential application in pharmaceutical extraction research. This study laid a foundation for further development and utilization of Inonotus obliquus.

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来源期刊
Food Biophysics
Food Biophysics 工程技术-食品科技
CiteScore
5.80
自引率
3.30%
发文量
58
审稿时长
1 months
期刊介绍: Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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