两种方法制备玉竹多糖工艺优化及抗氧化活性比较

目的:研究直接热回流法和热回流-微生物发酵法两种方法制备玉竹多糖最佳工艺及两种方法所得玉竹多糖的抗氧化活性的比较。方法:通过单因素实验和正交实验考察热回流和微生物发酵两种方法制备玉竹多糖的最佳工艺,并以DPPH自由基清除率为指标,分析两种方法得到的玉竹多糖的抗氧化活性。结果:玉竹多糖提取最佳工艺为料液比为1:60(g/mL),提取温度为80℃,提取时间为2.5 h,多糖含量为834.94 mg/g;最优发酵工艺为接种量为8%,摇床转速为180 r/min,发酵时间为28 h,培养温度为28℃,多糖含量为510.78 mg/g,测定发酵后玉竹多糖抗氧化活性较热回流所得玉竹多糖明显增强。结论:玉竹多糖发酵液的抗氧化性较玉竹多糖原液更强,为其作为抗衰老、美白化妆品原料进行更深一步的研究提供了理论支持。

Optimization of Two Kinds of Preparation Process of Polysaccharide from Polygonatum odoratum and Antioxidant Activity Comparison

Objective:To study the optimum processes of the direct heat reflux extraction process of polysaccharide from Polygonatum odoratum and heat reflux-microbial fermentation of Polygonatum odoratum polysaccharide,then comparatives the antioxidant activity of Polygonatum odoratum polysaccharide obtained from the two methods. Methods:Single-factor experiment and orthogonal experiment were used to investigate the optimum process of two kinds of heat reflux and microbial fermentation preparation of Polygonatum polysaccharide,and the DPPH scavenging index was used as antioxidant activities of Polygonatum polysaccharide before and after fermentation. Results:Liquid material ratio 1:60 g/mL,extraction temperature 80℃,extraction time 2.5 h was the optimum extraction technology for the heat reflux extraction process,and the content of polysaccharides in this way was 834.94 mg/g;inoculum concentration 8%,rock bed rotate speed 180 r/min,fermentation time 28 h,culture temperature 28℃ was the optimum extraction technology for explore the process of microbial fermentation preparation,and the content of polysaccharides in this way was 510.78 mg/g. The antioxidation activity of the polysaccharide was improved obviously after fermentation. Conclusion:Antioxidant activity of the fermentation liquid of Polygonatum polysaccharide is much better than the polysaccharide obtained by heat reflux extraction process,and it provided theoretical support for further research on anti-aging and whitening cosmetics.