基于响应面法的水环境-酶法辅助提取大蒜多糖及其抗油脂氧化效果研究

为了提高大蒜多糖的提取效率,采用复合纤维素酶和果胶酶法辅助提取大蒜多糖,采用单因素实验、Plackett-Burman(PB)试验设计和响应面试验设计(RSM)对影响大蒜多糖提取的主要因素和最优工艺参数进行了研究,并采用Schaal烘箱加速氧化法评价大蒜多糖对油脂抗氧化效果。结果表明,最为显著的影响因素为提取时间、提取温度和料液比,Box-Behnken响应面试验设计结果表明大蒜多糖得率最高时的条件为:提取温度67.2℃,提取时间59.9 min,料液比1:28.8,在此条件下大蒜多糖得率的预测值为33.8%,经三次重复验证试验后,得到平均大蒜多糖提取得率为33.6%,采用复合酶法辅助提取大蒜多糖的得率增加了52.1%。构建的二次多项式回归模型能够用于精准预测大蒜多糖的得率。添加0.5%的大蒜粗多糖,加速氧化10 d,植物油的过氧化值(POV)为10.38 meq/kg,仅为空白对照组的30%,提取的大蒜多糖具有明显的抗油脂氧化效果。

Optimization of Enzyme-assisted Extraction Conditions in Water for Garlic Polysaccharide by Response Surface Methodology and Its Antioxidant Activity Against Oil

In order to improve the garlic polysaccharide extraction yield,the garlic polysaccharide was extracted with compound cellulase and pectinase and the main factors and optimum technological parameters of garlic polysaccharide extraction were studied by single factor experiments,Plackett-Burman(PB)experiment design and response surface methodology. The antioxidative effect of garlic polysaccharide on oil was evaluated by Schaal oven accelerated oxidation method.The results showed that the most significant factors were the extraction time,temperature and the ratio of material to liquid. The Box-Behnken response surface experiment results showed that the optimum conditions for the highest extraction rate of garlic polysaccharide were:The extraction temperature 67.2℃,the extraction time 59.9 min,and the ratio of material to liquid 1:28.8. Under these conditions,the prediction value of the extraction yield of garlic polysaccharide was 33.8%,and after three repeated verification tests,the average garlic polysaccharide extraction yield was 33.6%.The extraction rate of garlic polysaccharide extracted by compound enzyme method increased by 52.1%.The polynomial regression model could be used accurately to predict the extraction rate of garlic polysaccharides.Adding 0.5% of garlic polysaccharide into vegetable oil,the POV value was 10.38 meq/kg,which was 30% of the blank control group after acceleration oxidation of 10 d. It demonstrated that the extracted garlic polysaccharide had significant anti-lipid oxidation effects.