响应面优化酶法辅助提取山楂果胶及其体外抗氧化和抗糖化活性

本研究以山楂粉为原料,在木聚糖酶添加量、酶解温度、溶剂pH以及酶解时间4个单因素实验的基础上,采用响应面实验优化木聚糖酶提取山楂果胶的工艺,并对提取果胶的体外抗氧化和抗糖化能力进行了研究。结果表明,木聚糖酶提取山楂果胶的最优工艺条件为:木聚糖酶添加量70 U/g、pH7.0以及50.5℃,酶解时间为3.0 h,实得山楂果胶得率为16.8%±0.2%。在体外抗氧化和抗糖化实验中,随着果胶多糖浓度的增加,DPPH·清除率从19.4%增至63.7%,·OH清除率从10.1%增加到69.3%,O₂-·清除率从12.8%增加到59.2%;在BSA-果糖模拟反应体系下,果胶的糖化抑制率从20.9%增加到55.4%,BSA-MGO(B)模拟反应体系下,果胶的糖化抑制率从10.7%增加到了55.9%,因此酶法提取的果胶多糖具有明显的体外抗氧化和抗糖化活性,并且其活性与浓度成正相关,是一种天然的食源性体外抗氧化和抗糖化试剂。

Optimization of Enzymatic-assisted Extraction of Haw Pectin by Response Surface Methodology and Its Anti-oxidation/glycation Activities in Vitro

Based on single factor experiments including the amount of xylanase,enzymolysis temperature,pH of solvent and enzymolysis time,response surface methodology was used to optimize the extraction of hawthorn pectin by xylanase in this study. In addition,the antioxidant and antiglycation activities of pectin were investigated in vitro. The results showed that the optimal conditions for the extraction of haw pectin by xylanase were as follows:The amount of xylanase was 70 U/g,pH was 7.0,the enzymolysis temperature was 50.5℃ and the enzymolysis time was 3.0 h. Finally,the yield of haw pectin was 16.8%±0.2%. The experiments of antioxidation and anti-glycation activities in vitro,With increasing of pectin polysaccharide concentration,the DPPH· scavenging rate increased from 19.4% to 63.7%,·OH scavenging rate increased from 10.1% to 69.3%,O₂-· scavenging rate increased from 12.8% to 59.2%. Under the simulated reaction system of BSA-fructose,the inhibition rate of saccharification of pectin increased from 20.9% to 55.4%. The inhibition rate of pectin saccharification under the BSA-MGO simulated reaction system from 10.7% to 55.9%. Therefore,enzymatic extraction of pectin polysaccharide had obvious anti-oxidation and anti-glycation activities in vitro,and its activity was positively correlated with the concentration. It would be a natural food-derived antioxidant and anti-glycation agent in vitro.