| 亚临界水法提取茶多糖及抗氧化活性研究 |
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| 引用本文： | 顾艳耿,胡仲秋,邱月,魏欣,岳田利,袁亚宏.亚临界水法提取茶多糖及抗氧化活性研究[J].食品科技,2019(6):194-201. |
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| 作者姓名： | 顾艳耿 胡仲秋 邱月 魏欣 岳田利 袁亚宏 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院农业部农产品质量安全风险评估实验室（杨凌）国家杨凌农业综合试验工程技术研究中心 |
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| 基金项目： | 陕西省重点研究计划项目(2018ZDXM-NY-084) |
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| 摘 要： | 为了开发先进的茶多糖提取方法,采用响应面实验优化了亚临界水法提取茶多糖的工艺,并对提取的茶多糖的化学组分、单糖组成进行了简单分析,对其抗氧化活性及DNA损伤的保护活性进行了评价。结果表明,亚临界水法提取茶多糖的最佳工艺条件为液料比为30:1 mL/g、亚临界温度150℃、亚临界时间12min,在此条件下粗茶多糖得率为(5.86±0.23)%,约为传统的热水浸提法得率(2.917±0.21)%]的2倍,该结果表明亚临界水法提取茶多糖是一种高效的提取技术。所提取的茶多糖中糖含量为57.82%、蛋白含量为10.14%、糖醛酸含量为8.31%。茶多糖主要由阿拉伯糖、葡萄糖、半乳糖、半乳糖醛酸组成,各单糖之间摩尔质量比为0.20:4.88:0.32:0.13。此外,亚临界水法提取的茶多糖能保持与传统热水浸提法相当的清除羟基和ABTS自由基的能力,很好地保持了茶多糖良好地生物活性。DNA损伤的保护试验表明,茶多糖对DNA损伤具有良好的保护性能。因此,亚临界水法提取茶多糖具有广阔的应用前景。
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| 关 键 词： | 茶多糖 亚临界水提取 响应面优化设计 结构表征 生物活性评价 |
Extraction and antioxidant activity of tea polysaccharide by subcritical water from tea |
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| GU Yangeng,HU Zhongqiu,QIU Yue,WEI Xin,YUE Tianli,YUAN Yahong.Extraction and antioxidant activity of tea polysaccharide by subcritical water from tea[J].Food Science and Technology,2019(6):194-201. |
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| Authors: | GU Yangeng HU Zhongqiu QIU Yue WEI Xin YUE Tianli YUAN Yahong |
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| Affiliation: | (College of Food Science and Engineering,Northwest A & F University,Laboratory of Quality and Safety Risk Assessment of Agricultural Products of the Ministry of Agriculture (Yangling),National Yangling Agricultural Comprehensive Experimental Engineering Technology Research Center,Yangling 712100) |
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| Abstract: | GU Yangeng;HU Zhongqiu;QIU Yue;WEI Xin;YUE Tianli;YUAN Yahong(College of Food Science and Engineering,Northwest A & F University,Laboratory of Quality and Safety Risk Assessment of Agricultural Products of the Ministry of Agriculture (Yangling),National Yangling Agricultural Comprehensive Experimental Engineering Technology Research Center,Yangling 712100) |
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| Keywords: | tea polysaccharide subcritical water extraction response surface optimization design structural characterization biological activity evaluation |
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