正交试验优化葡萄酒泥酵母甘露聚糖提取工艺及其体外抗氧化作用

以诱导自溶的葡萄酒泥酵母细胞壁为试材，通过单因素试验及L9（34）正交试验优化酵母甘露聚糖提取工艺参数，并对其抗氧化活性进行测定。结果表明：在料液比1∶17.5（g/mL）、KOH质量分数3%、浸提时间1.5 h、浸提温度100 ℃的最优条件下，甘露聚糖提取率为18.37%；酵母甘露聚糖清除ABTS＋·、羟自由基、1,1-二苯基-2-三硝基苯肼自由基、超氧阴离子自由基和螯合Fe2＋的半数有效质量浓度（EC50）分别为1.156、1.550、9.724、2.387、0.669 mg/mL，具有良好的体外抗氧化活性。

Optimization of Extraction Process and in Vitro Antioxidant Activities of Mannan from Waste Wine Yeast

Single factor experiments and an orthogonal array design L9(34) were used in combination to optimize process
parameters for the extraction of mannan from the autolyzed cell wall of waste wine yeast. Antioxidant activities of the
extracted mannan were also measured in this study. The results showed that under the optimum conditions: 1:17.5 (g/mL),
3%, 1.5 h and 100 ℃ for solid-to-liquid ratio, KOH concentration, extraction time and extraction temperature, respectively,
the extraction yield of mannan was 18.37%. The mannan from wine yeast displayed excellent antioxidant activities
with half maximal effective concentration (EC50) values of 1.156, 1.550, 9.724, 2.387 and 0.669 mg/mL for scavenging
2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), hydroxyl, 2,2-diphenyl-1-picrylhydrazyl (DPPH),
superoxide anion radicals and chelating Fe2+, respectively.