摘要 优化玛咖多糖的提取条件,并通过体外实验对其抗氧化活性和降血脂功效进行研究。采用超声波辅助热水浸提并结合响应面法对玛咖多糖提取条件进行优化,通过自由基清除率评价玛咖多糖的抗氧化活性,基于玛咖多糖与胆酸钠的结合能力评价其降血脂功效。在提取温度50℃,提取时间42 min,超声功率220 W,料液比(g/mL)1∶32的条件下,多糖提取率达到最高11.0%。将玛咖粗多糖通过离子交换柱分离得到3个多糖组分,分别为玛咖多糖1、玛咖多糖2和玛咖多糖3。其中玛咖粗多糖、玛咖多糖1和玛咖多糖2具有较强的抗氧化活性,对DPPH自由基的较佳清除率分别为83.9%、81.8%和63.7%,对羟基自由基的较佳清除率分别为73.3%、56.8%和76.7%。此外,玛咖多糖3在体外对牛磺胆酸钠和甘氨胆酸钠的结合率分别为49.1%和32.3%。研究表明,玛咖粗多糖、玛咖多糖1和玛咖多糖2具有较好的抗氧化活性,玛咖多糖3具有一定的降血脂功效。 The extraction conditions of maca polysaccharides were optimized and its antioxidant activity and hypolipidemic effect in vitro were explored.Response surface methodology of ultrasonic-assisted hot water leaching method was used to optimize the extraction conditions of maca polysaccharides.Free radical scavenging rate and cholate binding capacity were used to evaluate the antioxidant activity and the hypolipidemic effect of maca polysaccharides,respectively.Under the conditions of extraction temperature at 50℃,extraction time of 42 min,ultrasonic power at 220 W and material-liquid ratio at(g/mL)1∶32,the extraction rate of polysaccharide reached a maximum of 11.0%.Furthermore,maca crude polysaccharides(MCP)were separated by an ion exchange column to obtain three components,named maca polysaccharides 1(MPS1),maca polysaccharides 2(MPS2)and maca polysaccharides 3(MPS3).Among them,MCP,MPS1 and MPS2 had strong antioxidant activity.The best scavenging rate of DPPH radicals by MCP,MPS1 and MPS2 reached 83.9%,81.8%and 63.7%,and the best scavenging rate of hydroxyl radicals reached 73.3%,56.8%and 76.7%,respectively.In addition,the binding rate of MPS3 to sodium taurocholate and sodium glycocholate in vitro was 49.1%and 32.2%,respectively.The results suggested that MCP,MPS1 and MPS2 had good antioxidant activity,and MPS3 owned certain hypolipidemic effect.
出处 《食品科学技术学报》 CAS CSCD 北大核心 2021年第2期48-55,共8页 Journal of Food Science and Technology
基金 国家自然科学基金资助项目(21778023)。
关键词 玛咖 吗咖多糖 自由基清除 胆酸钠结合 抗氧化活性 降血脂功效 Lepidium meyenii Walp. maca polysaccharides free radical scavenging sodium cholate binding antioxidant activity hypolipidemic effect
