罗霜霜¹，刘 建¹，周泽林^1，2*

（1.四川东方主食产业技术研究院，四川成都 611130；

2.四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：本文研究超声波-酶解法提取雷波莼菜多糖（L-BSP）最佳工艺条件。以L-BSP提取率为指标，采用单因素试验和正交试验，确定最佳工艺参数。结果表明，影响L-BSP提取率的主次因素顺序为超声时间＞超声功率＞酶解温度＞料液比，L-BSP 的最优提取条件为复合酶（纤维素酶∶木瓜蛋白酶＝1∶1，m/m）添加量 2.5%，超声功率100 W，超声时间30 min，酶解温度45 ℃，料液比1∶30 g/mL，得到L-BSP提取率最高为16.95%。L-BSP对ABTS^＋、DPPH和羟基自由基具有良好的抗氧化能力，清除效果依次为DPPH自由基＞ABTS^＋自由基＞羟基自由基。本研究可为后续莼菜多糖的开发利用提供基础。

关键词：超声波-酶解法；莼菜多糖；提取工艺；抗氧化

中图分类号：TS255.3    文献标识码：A    文章编号：1674-506X（2022）06-0060-0006

Study on Extraction of Leibo-Brasenia schreberi Polysaccharides by Ultrasonic-enzymatic Hydrolysis Method and its Antioxidant Activity

LUO Shuangshuang¹, LIU Jian¹, ZHOU Zelin^1，2*

（1.Sichuan Oriental Staple Food Industry Technology Research Institute, Chengdu Sichuan 611130, China;

2.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：In this paper, the optimal process conditions for the extraction of Leibo-Brasenia schreberi polysaccharide (L-BSP) by ultrasonic-enzymatic hydrolysis were studied. The study took the extraction rate of L-BSP as an index. And it was determined the optimal process parameters with single factor experiment and orthogonal experiment. The results showed that the affecting factors of the extraction rate of L- BSP order was ultrasonic time＞ultrasonic power＞enzymatic hydrolysis temperature＞solid- liquid ratio. Moreover, the optimal extraction conditions for L-BSP as follows: compound enzymes (the mass ratio of cellulase：papain was 1∶1), the addition amount is 2.5%, the ultrasonic power is 100 W,  the ultrasonic time is 30 min, the enzymatic hydrolysis temperature is 45 ℃, and the solid-liquid ratio is 1∶30 g/mL. The highest L-BSP extraction rate is 16.95% under this condition. In addition, L-BSP has good antioxidant capacity to ABTS, DPPH and hydroxyl radicals. And the scavenging effect is DPPH ·＞ABTS ^＋·＞ hydroxyl radicals. The study can provide a basis for the subsequent development and utilization of Brasenia schreberi polysaccharide.

Keywords：ultrasonic-enzymatic extraction; Brasenia schreberi polysaccharide; extraction technology; antioxidant

doi：10.3969/j.issn.1674-506X.2022.06-009

收稿日期：2022-03-04

基金项目：四川省科技计划项目苗子工程项目（2021JDRC0123）

作者简介：罗霜霜（1993-），女，硕士，工程师。研究方向：粮油加工技术。

*通信作者：周泽林（1963-），男，高级工程师。研究方向：食品科学与工程。

引用格式：罗霜霜,刘建,周泽林.超声波-酶解法提取雷波莼菜多糖及抗氧化性研究[J].食品与发酵科技,2022,58(6):60-65.