论文部分内容阅读
为了充分利用紫山芋资源,以紫山芋渣为原料,采用超声协同淀粉酶法提取紫山芋多糖。以多糖提取率为响应值,通过Plackett-Burman(PB)试验设计、最陡爬坡试验和Box-Behnken试验设计对多糖提取条件进行优化,并对紫山芋多糖的结构及生物活性进行初步研究。结果表明,液料比、提取温度和超声功率对紫山芋多糖提取率具有显著影响(p<0.05);经响应面优化最佳液料比为23.7∶1(mL·g-1)、提取温度66.6℃、超声功率207W,在此条件下,紫山芋多糖提取率可达5.42%,试验结果重现性良好,模型可靠;多糖红外光谱扫描结果及体外生物活性试验显示,紫山芋多糖是由β-糖苷键连接而成的吡喃型酸性多糖,具有极强的抗氧化能力和一定的抑癌功能,可显著抑制胃癌SGC7901细胞增殖,IC50为416.8μg·mL-1。表明加工副产物紫山芋渣具有开发药食兼用的生物功能性多糖的潜在价值。
In order to make full use of purple taro resources, purple taro residue as raw material, ultrasonic synergistic amylase extraction of purple taro polysaccharides. Polysaccharide extraction rate was used as the response value to optimize the extraction conditions of polysaccharides by Plackett-Burman (PB) design, steepest ascent test and Box-Behnken design. The structure and biological activity of polysaccharides were also studied. The results showed that liquid-to-liquid ratio, extraction temperature and ultrasonic power had significant effects on the extraction rate of polysaccharide from Porphyra yezoensis (p <0.05). The optimum liquid-to-liquid ratio of response surface was 23.7:1 66.6 ℃ and ultrasonic power of 207W. Under these conditions, the polysaccharide yield of purple potato can reach 5.42%. The results of the experiment are reproducible and the model is reliable. The results of infrared spectral scanning of polysaccharide and in vitro bioassay show that the polysaccharide of polysaccharide is composed of β - glycosidic bond formed pyran type acid polysaccharides, has a strong antioxidant capacity and certain tumor suppressor function, can significantly inhibit the proliferation of gastric cancer SGC7901 cells with IC50 of 416.8μg · mL-1. It shows that the processing by-product of purple konjac residue has the potential value of developing bio-functional polysaccharides for both medical use and food.