| 魏 明,王 晨,杨超英，等.酶法协同超声波提取米糠多糖及其抗氧化活性研究[J].中国油脂,2015,40(1):.[WEI Ming,WANG Chen,YANG Chaoying，etc.Extraction of rice bran polysaccharides by enzyme combined with ultrasound and its antioxidant activity[J].China Oils and Fats,2015,40(1):.] |
| 酶法协同超声波提取米糠多糖及其抗氧化活性研究 |
| Extraction of rice bran polysaccharides by enzyme combined with ultrasound and its antioxidant activity |
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| DOI： |
| 中文关键词: 米糠多糖 提取 抗氧化活性 |
| 英文关键词:rice bran polysaccharides extraction antioxidant activity |
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| 摘要点击次数: 1473 |
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| 中文摘要: |
| 研究了酶法协同超声波处理对米糠多糖提取的影响，利用响应面法对米糠多糖提取工艺进行了优化，并探讨了米糠多糖的抗氧化活性。结果表明，纤维素酶与中性蛋白酶复配使用（质量比1∶1 ）以及超声波处理有利于米糠多糖的提取。提取米糠多糖的最佳条件为：复合酶加量3.1 mg/mL，酶解时间2 h，超声功率198 W，超声时间20 min，料液比1∶30，提取时间3.2 h，提取温度60℃；在此条件下米糠多糖得率达到5.3%。米糠多糖具有较强的还原力和一定的抗油脂氧化活性，对DPPH自由基、羟基自由基均表现出较好的清除能力。 |
| 英文摘要: |
| The effect of enzyme combined with ultrasound treatments on the extraction of polysaccharides from rice bran was investigated. The extraction conditions of polysaccharides from rice bran were optimized by response surface methodology,and antioxidant activity of rice bran polysaccharides was researched. The results showed that both ultrasound and compound enzymes (mass ratio of cellulase to neutral protease 1∶1) treatments could improve the extraction of rice bran polysaccharides. The optimal extraction conditions of rice bran polysaccharides were obtained as follows: dosage of compound enzymes 3.1 mg/mL, enzymolysis time 2 h, ultrasonic power 198 W, ultrasonic time 20 min, ratio of material to liquid 1∶30, extraction time 3.2 h, extraction temperature 60 ℃. Under these conditions, the yield of rice bran polysaccharides reached 5.3%. The rice bran polysaccharides had strong reducing power and certain antioxidant capability on oil and its scavenging effects on DPPH· and ·OH were significant. |
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