不同干燥方式对刺梨多糖多糖含量及抗氧化活性的影响

目的比较3种不同的干燥方式对刺梨多糖的多糖含量及抗氧化活性的影响。方法采用3种不同干燥方包括热风干燥、冷冻干燥和喷雾干燥法干燥刺梨多糖,通过多糖含量、蛋白质含量、红外光谱分析对刺梨多糖的理化性质进行评价,并研究了其清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟基自由基和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS]自由基的能力。结果热风干燥多糖,冷冻干燥多糖和喷雾干燥多糖具有不同多糖含量和抗氧化活性。与热风干燥和冷冻干燥相比,喷雾干燥多糖具有更强的抗氧化能力。结论考虑到多糖的理化性质和抗氧化活性,喷雾干燥法是制备刺梨多糖的一种较好的方法,建议在食品工业中应用。

Effects of different drying methods on polysaccharide content and antioxidant activity of polysaccharides from Rosa roxburghii Tratt

Objective To compare the effects of 3 different drying methods on physicochemical properties and antioxidant activities of Rosa roxburghii Tratt polysaccharides. Methods Three different drying methods including hot air drying, freeze-drying and spray drying were used to dry polysaccharide. The physical and chemical properties of polysaccharide were evaluated by means of polysaccharide content, protein content and infrared spectrum, and its ability of scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical, hydroxyl free radical and 2''-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) free radical was studied. Results Hot air drying, freeze-drying and spray drying polysaccharides had different polysaccharide content and antioxidant activities. Contrasted with hot air drying and freeze-drying, spray drying polysaccharides exhibited stronger antioxidant abilities. Conclusion Considering the physical and chemical properties and antioxidant activity of polysaccharides, spray drying is a better method for preparing polysaccharides from Rosa roxburghii Tratt, and it could be applied in the food industry.