毛鹏煜1，张 莉1，刘 禹1，陈一萌1，尹翔东1，张其圣1，张 丹2，胡继贵1
（1.四川省食品发酵工业研究设计院有限公司，成都611130；2.渠县宕渠黄花科技开发有限责任公司，达州635200）
摘要：以渠县黄花为原料，采用超声波辅助水酶法提取黄花粗多糖，通过单因素试验与正交试验对黄花粗多糖提取工艺进行优化，并测定其体外抗氧化能力。结果表明，超声波辅助水酶法提取黄花粗多糖的最佳工艺为：酶解液pH值6、酶解温度50℃，酶解时间60min、复合酶添加量1.4%，在此条件下，粗多糖提取率为5.11%；体外抗氧化功能测定结果显示，黄花粗多糖具有一定的抗氧化性，其对超氧阴离子自由基、羟基自由基、DPPH自由基和H2O2的清除能力分别为66.11%、54.16%、75.42%和50.21%。该研究结果可为以黄花粗多糖为主要原料的功能性食品研发提供理论依据。
关键词：黄花粗多糖；工艺优化；抗氧化性；超声波辅助水酶法
中图分类号：TS201.2 文献标识码：A 文章编号：1674-506X（2025）04-0037-0007
Process Optimization of Extraction of Daylily Crude Polysaccharide by Ultrasound-assisted Water Enzymatic Method and Study on Its in Vitro Antioxidant Properties
MAO Pengyu1，ZHANG Li1，LIU Yu1，CHEN Yimeng1，YIN Xiangdong1，ZHANG Qisheng1，ZHANG Dan2，HU Jigui1
(1.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；
2.Quxian Dangqu Daylily Science and Technology Development Co.，Ltd.，Dazhou 635200，China)
Abstract: Using Quxian daylily as raw material，ultrasound-assisted water enzymatic method was used to extract crude polysaccharides from daylily. The extraction process of daylily crude polysaccharides was optimized through single factor and orthogonal experiments，and its in vitro antioxidant capacity was measured. The results showed that the optimal process for extracting daylily crude polysaccharides by ultrasound- assisted water enzymatic method was：enzymolysis solution pH value 6，enzymolysis temperature 50 ℃，enzymolysis time 60 min，complex enzyme addition amount 1.4%；Under these conditions，crude polysaccharide extraction rate was 5.11%，in vitro antioxidant function test results showed that daylily crude polysaccharide had certain antioxidant properties，and its scavenging capabilities for superoxide anion radicals， hydroxyl radicals， DPPH radicals and H2O2 were 66.11%， 54.16%， 75.42% and 50.21%， respectively. The research results can provide a theoretical basis for the development of functional foods using daylily crude polysaccharide as the main raw material.
Keywords: daylily crude polysaccharide； process optimization； antioxidant； ultrasound-assisted water enzymatic method
doi: 10.3969/j.issn.1674-506X.2025.03-006
