牛蒡茶加工工艺优化及其多糖体外抗氧化活性
TS272.5; 为了优化牛蒡茶加工工艺,提升牛蒡茶的品质,并研究多糖体外抗氧化活性.采用微波真空干燥制备牛蒡茶,根据单因素实验和响应面法确定了预热温度、真空度、干燥温度、切片厚度等工艺条件;利用水提醇沉法提取牛蒡茶中的多糖,并用苯酚-硫酸法测定其多糖含量;多糖经脱蛋白、透析和脱色后,经红外光谱分析多糖特征,高效液相色谱测定其单糖组成;体外试验检测多糖对DPPH·、ABTS+·和.OH的清除能力.结果表明:在预热温度75℃,真空度0.07 MPa,干燥温度66 ℃,切片厚度3 mm条件下,获得的牛蒡茶多糖含量最高,为51.08 mg/g,含水率为7.85％,复水比5.46 g/g;电镜显示牛蒡...
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| Published in | 食品工业科技 Vol. 42; no. 1; pp. 188 - 196 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
徐州工程学院食品与生物工程学院,江苏徐州221018%徐州康汇百年食品有限公司,江苏徐州221743
2021
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2020030007 |
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| Abstract | TS272.5; 为了优化牛蒡茶加工工艺,提升牛蒡茶的品质,并研究多糖体外抗氧化活性.采用微波真空干燥制备牛蒡茶,根据单因素实验和响应面法确定了预热温度、真空度、干燥温度、切片厚度等工艺条件;利用水提醇沉法提取牛蒡茶中的多糖,并用苯酚-硫酸法测定其多糖含量;多糖经脱蛋白、透析和脱色后,经红外光谱分析多糖特征,高效液相色谱测定其单糖组成;体外试验检测多糖对DPPH·、ABTS+·和.OH的清除能力.结果表明:在预热温度75℃,真空度0.07 MPa,干燥温度66 ℃,切片厚度3 mm条件下,获得的牛蒡茶多糖含量最高,为51.08 mg/g,含水率为7.85％,复水比5.46 g/g;电镜显示牛蒡茶结构紧致匀整,感官品质好;红外光谱分析牛蒡茶多糖具有典型多糖类物质的特征吸收峰;牛蒡茶总多糖含量较原料牛蒡根提高了1.6倍;单糖组分中,葡萄糖含量提高了135倍,甘露糖提高了7倍;牛蒡茶多糖清除DPPH·、ABTS+·及·OH的半抑制浓度(IC50)分别为1.115、1.556和1.047 mg/mL,清除率都能达到65％以上,具有较好的体外抗氧化活性. |
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| AbstractList | TS272.5; 为了优化牛蒡茶加工工艺,提升牛蒡茶的品质,并研究多糖体外抗氧化活性.采用微波真空干燥制备牛蒡茶,根据单因素实验和响应面法确定了预热温度、真空度、干燥温度、切片厚度等工艺条件;利用水提醇沉法提取牛蒡茶中的多糖,并用苯酚-硫酸法测定其多糖含量;多糖经脱蛋白、透析和脱色后,经红外光谱分析多糖特征,高效液相色谱测定其单糖组成;体外试验检测多糖对DPPH·、ABTS+·和.OH的清除能力.结果表明:在预热温度75℃,真空度0.07 MPa,干燥温度66 ℃,切片厚度3 mm条件下,获得的牛蒡茶多糖含量最高,为51.08 mg/g,含水率为7.85％,复水比5.46 g/g;电镜显示牛蒡茶结构紧致匀整,感官品质好;红外光谱分析牛蒡茶多糖具有典型多糖类物质的特征吸收峰;牛蒡茶总多糖含量较原料牛蒡根提高了1.6倍;单糖组分中,葡萄糖含量提高了135倍,甘露糖提高了7倍;牛蒡茶多糖清除DPPH·、ABTS+·及·OH的半抑制浓度(IC50)分别为1.115、1.556和1.047 mg/mL,清除率都能达到65％以上,具有较好的体外抗氧化活性. |
| Author | 张文静 薛赟 孟冬 董玉玮 刘飞 李伟 苗敬芝 |
| AuthorAffiliation | 徐州工程学院食品与生物工程学院,江苏徐州221018%徐州康汇百年食品有限公司,江苏徐州221743 |
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| Author_FL | DONG Yu-wei XUE Yun MIAO Jing-zhi LIU Fei MENG Dong ZHANG Wen-jing LI Wei |
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| Keywords | 加工工艺 体外抗氧化 微波真空干燥 牛蒡茶 多糖 |
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