• CA
  • JST
  • FSTA
  • SCOPUS
  • 北大核心期刊
  • 中國科技核心期刊CSTPCD
  • 中國精品科技期刊
  • RCCSE中國核心學術期刊
  • 中國農業核心期刊
  • 中國生物醫學文獻服務系統SinoMed收錄期刊
中國精品科技期刊2020

桑葚多糖超聲提取、脫色工藝優化及其抗氧化活性分析

錢燕芳 石晨瑩 陳貴堂

錢燕芳,石晨瑩,陳貴堂. 桑葚多糖超聲提取、脫色工藝優化及其抗氧化活性分析[J]. 食品工業科技,2022,43(16):201?210. doi:  10.13386/j.issn1002-0306.2021110007
引用本文: 錢燕芳,石晨瑩,陳貴堂. 桑葚多糖超聲提取、脫色工藝優化及其抗氧化活性分析[J]. 食品工業科技,2022,43(16):201?210. doi:  10.13386/j.issn1002-0306.2021110007
QIAN Yanfang, SHI Chenying, CHEN Guitang. Optimization of Ultrasound-Assisted Extraction and Decolorization Process of Polysaccharides from Mori fructus and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(16): 201?210. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110007
Citation: QIAN Yanfang, SHI Chenying, CHEN Guitang. Optimization of Ultrasound-Assisted Extraction and Decolorization Process of Polysaccharides from Mori fructus and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2022, 43(16): 201?210. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110007

桑葚多糖超聲提取、脫色工藝優化及其抗氧化活性分析

doi: 10.13386/j.issn1002-0306.2021110007
基金項目: 江蘇現代農業產業技術體系建設專項資金(JATS[2021]465)。
詳細信息
    作者簡介:

    錢燕芳(1997?),女,碩士研究生,研究方向:功能食品,E-mail:qianyfff@163.com

    通訊作者:

    陳貴堂(1977?),男,博士,教授,研究方向:食品化學與營養學,E-mail:cpucgt@cpu.edu.cn

  • 中圖分類號: TS201.4

Optimization of Ultrasound-Assisted Extraction and Decolorization Process of Polysaccharides from Mori fructus and Its Antioxidant Activity

  • 摘要: 本文研究桑葚多糖超聲提取工藝、樹脂脫色工藝和體外抗氧化活性。以桑葚粗多糖得率為指標,通過單因素實驗、正交試驗考察超聲提取溫度、料液比、超聲時間、超聲功率的影響;以脫色率為指標,通過單因素實驗、正交試驗考察脫色時間、多糖溶液濃度、脫色溫度的影響;通過ABTS法、DPPH法、鄰二氮菲法、鄰苯三酚法考察其抗氧化能力。結果表明,超聲提取桑葚多糖的最佳工藝為:超聲溫度50 ℃、料液比1:30 g/mL、超聲時間70 min、超聲功率500 W,該條件下多糖得率為4.59%±0.25%;AB-8大孔吸附樹脂脫色的最佳工藝為:脫色時間5 h、桑葚粗多糖溶液濃度4 mg/mL、脫色溫度25 ℃,該條件下脫色率為62.34%±1.27%;桑葚多糖清除ABTS+自由基、DPPH自由基、羥基自由基和超氧陰離子自由基的IC50分別為0.14、0.68、0.19和3.14 mg/mL。
  • 圖  1  超聲溫度對多糖得率的影響

    Figure  1.  Effects of ultrasonic extraction temperature on the yield of polysaccharides from Mori fructus

    圖  2  料液比對多糖得率的影響

    Figure  2.  Effects of solid-liquid ratio on the yield of polysaccharides from Mori fructus

    圖  3  超聲時間對多糖得率的影響

    Figure  3.  Effects of ultrasonic time on the yield of polysaccharides from Mori fructus

    圖  4  超聲功率對多糖得率的影響

    Figure  4.  Effects of ultrasonic power on the yield of polysaccharides from Mori fructus

    圖  5  脫色時間對脫色率的影響

    Figure  5.  Effects of decolorization time on decolorization rate

    圖  6  桑葚粗多糖溶液濃度對脫色率的影響

    Figure  6.  Effects of polysaccharide solution concentration on decolorization rate

    圖  7  脫色溫度對脫色率的影響

    Figure  7.  Effects of decolorization temperature on decolorization rate

    圖  8  桑葚多糖清除ABTS+自由基能力

    Figure  8.  Scavenging effect of MFPs on ABTS+ radical

    圖  9  桑葚多糖清除DPPH自由基能力

    Figure  9.  Scavenging effect of MFPs on DPPH radical

    圖  10  桑葚多糖清除羥基自由基能力

    Figure  10.  Scavenging effect of MFPs on hydroxyl radical

    圖  11  桑葚多糖清除超氧陰離子自由基能力

    Figure  11.  Scavenging effect of MFPs on superoxide anion radical

    表  1  超聲提取工藝正交試驗因素水平設計

    Table  1.   Factors and levels of orthogonal experiments for ultrasonic extraction

    水平因素
    A超聲溫度
    (℃)
    B料液比
    (g/mL)
    C超聲時間
    (min)
    D超聲功率
    (W)
    1401:2050400
    2501:2560500
    3601:3070600
    下載: 導出CSV

    表  2  脫色工藝正交試驗因素水平設計

    Table  2.   Factors and levels of orthogonal experiments for decolorization process

    水平因素
    A 脫色時間
    (h)
    B 多糖溶液濃度
    (mg/mL)
    C 脫色溫度
    (℃)
    13225
    24330
    35435
    下載: 導出CSV

    表  3  超聲提取正交試驗結果

    Table  3.   Results of ultrasonic extraction orthogonal experiment

    實驗號ABCD多糖得率(%)
    111113.26±0.06
    212223.83±0.03
    313333.78±0.04
    421234.15±0.03
    522314.46±0.06
    623124.51±0.02
    731324.23±0.04
    832134.12±0.13
    933214.13±0.01
    k13.6253.8793.9633.950
    k24.3764.1384.0364.189
    k34.1574.1404.1594.018
    R0.7510.2610.1960.239
    下載: 導出CSV

    表  4  不同樹脂對桑葚多糖脫色效果的影響

    Table  4.   Effects of different resins on decolorization of polysaccharides from Mori fructus

    樹脂名稱極性脫色率(%)多糖保留率(%)
    XDA-8極性16.89±0.87e66.85±1.66c
    NKA-9極性42.58±0.93c53.64±1.18d
    AB-8弱極性53.19±0.66a73.78±0.89b
    D101非極性46.95±0.35b73.86±0.74b
    D301G陰離子交換樹脂29.70±1.04d94.11±0.21a
    注:同列數據不同字母表示組間差異顯著,P<0.05;相同字母表示差異不顯著,P>0.05。
    下載: 導出CSV

    表  5  脫色正交試驗結果

    Table  5.   Results of decolorization orthogonal experiment

    實驗號ABC空白列脫色率(%)
    1111152.22±1.70
    2122248.51±1.24
    3133350.03±2.88
    4212346.26±0.61
    5223144.31±1.75
    6231258.32±2.32
    7313252.42±2.12
    8321357.96±1.15
    9332160.12±1.30
    k150.25350.30056.167
    k249.63050.26051.630
    k356.83356.15748.920
    R7.2035.8977.247
    下載: 導出CSV
    人妻AV无码系列一区二区三区
  • [1] RAMAPPA V K, SRIVASTAVA D, SINGH P, et al. Mulberries: A promising fruit for phytochemicals, nutraceuticals, and biological activities[J]. International Journal of Fruit Science,2020,20(3):s1254?s1279.
    [2] CHEN C, YOU L J, ABBASI A M, et al. Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro[J]. Carbohydrate Polymers,2015,130:122?132. doi:  10.1016/j.carbpol.2015.05.003
    [3] DONG Y H, CHEN C, HUANG Q, et al. Study on a novel spherical polysaccharide from Fructus mori with good antioxidant activity[J]. Carbohydrate Polymers,2021,256:117516. doi:  10.1016/j.carbpol.2020.117516
    [4] AI J, BAO B, BATTINO M, et al. Recent advances on bioactive polysaccharides from mulberry[J]. Food & Function,2021,12(12):5219?5235.
    [5] BHATTACHARJYA D, SADAT A, DAM P, et al. Current concepts and prospects of mulberry fruits for nutraceutical and medicinal benefits[J]. Current Opinion in Food Science,2021,40:121?135. doi:  10.1016/j.cofs.2021.03.009
    [6] WEN P, HU T G, LINHARDT R J, et al. Mulberry: A review of bioactive compounds and advanced processing technology[J]. Trends in Food Science & Technology,2019,83:138?158.
    [7] DENG Q, WANG X, CHEN H, et al. Structural characterization, modification and hepatoprotective effects of polysaccharide from Mori fructus[J]. International Journal of Biological Macromolecules,2020,153:357?363. doi:  10.1016/j.ijbiomac.2020.02.300
    [8] TAN X, CHEN H, ZHOU X. Study on the activity of Mori fructus polysaccharides and its derivatives against acute alcoholic liver injury in mice[J]. Journal of Carbohydrate Chemistry,2020,39(9):450?471. doi:  10.1080/07328303.2021.1895194
    [9] CHEN H, XIAO R, ZHOU X. Study on the extraction, purification, partial chemical characterization and anti-alcohol liver injury activity of Mori fructus polysaccharides[J]. New Journal of Chemistry,2020,44(46):20060?20070. doi:  10.1039/D0NJ00795A
    [10] BIAN L, CHEN H, ZHOU X. Untargeted lipidomics analysis of Mori fructus polysaccharide on acute alcoholic liver injury in mice using ultra performance liquid chromatography-quadrupole-orbitrap-high resolution mass spectrometry[J]. International Immunopharmacology,2021,97:107521. doi:  10.1016/j.intimp.2021.107521
    [11] LIU C J, LIN J Y. Anti-inflammatory and anti-apoptotic effects of strawberry and mulberry fruit polysaccharides on lipopolysaccharide-stimulated macrophages through modulating pro-/anti-inflammatory cytokines secretion and Bcl-2/Bak protein ratio[J]. Food and Chemical Toxicology,2012,50(9):3032?3039. doi:  10.1016/j.fct.2012.06.016
    [12] WANG D, LI H, LI B, et al. Systematic fractionation and immunoenhancement of water-soluble polysaccharides isolated from fruit of Morus alba L[J]. International Journal of Biological Macromolecules,2018,116:1056?1063. doi:  10.1016/j.ijbiomac.2018.05.106
    [13] JIAO Y, WANG X, JIANG X, et al. Antidiabetic effects of Morus alba fruit polysaccharides on high-fat diet and streptozotocin-induced type 2 diabetes in rats[J]. Journal of Ethnopharmacology,2017,199:119?127. doi:  10.1016/j.jep.2017.02.003
    [14] CHEN C, ZHANG B, FU X, et al. A novel polysaccharide isolated from mulberry fruits (Murus alba L.) and its selenide derivative: Structural characterization and biological activities[J]. Food & Function,2016,7(6):2886?2897.
    [15] 李瑤, 李文林, 楊麗麗, 等. 桑椹在心血管疾病領域的藥效實驗研究現狀分析與思考[J]. 中國中藥雜志,2020,45(13):3055?3062. [LI Y, LI W L, YANG L L, et al. Status analysis and thinking on experimental study on efficacy of Mori fructus in treatment of cardiovascular diseases[J]. China Journal of Chinese Materia Medica,2020,45(13):3055?3062.

    LI Y, LI W L, YANG L L, et al. Status analysis and thinking on experimental study on efficacy of Mori fructus in treatment of cardiovascular diseases[J]. China Journal of Chinese Materia Medica, 2020, 45(13): 3055-3062.
    [16] 王強, 王睿, 王存, 等. 桑葚多糖調節血糖代謝及體外抗氧化效果研究[J]. 食品科學,2014,35(11):260?264. [WANG Q, WANG R, WANG C, et al. Effects of mulberry polysaccharides on glucose metabolism and their antioxidant activities in vitro[J]. Food Science,2014,35(11):260?264. doi:  10.7506/spkx1002-6630-201411052

    WANG Q, WANG R, WANG C, et al. Effects of mulberry polysaccharides on glucose metabolism and their antioxidant activities in vitro[J]. Food Science, 2014, 35(11): 260-264. doi:  10.7506/spkx1002-6630-201411052
    [17] 包海蓉, 李柏林, 閻冬妮, 等. 桑葚的開發利用與市場營銷[J]. 食品科學,2004(S1):208?211. [BAO H R, LI B L, YAN D N, et al. Development, utilization and marketing of mulberry[J]. Food Science,2004(S1):208?211.

    BAO H R, LI B L, YAN D N, et al. Development, utilization and marketing of mulberry[J]. Food Science, 2004(S1): 208-211.
    [18] SILLERO L, PRADO R, LABIDI J. Simultaneous microwave-ultrasound assisted extraction of bioactive compounds from bark[J]. Chemical Engineering & Processing,2020,156:108100.
    [19] HOMA B, FARZIN Z A, AMIR F, et al. Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit[J]. Chemical Engineering and Processing: Process Intensification,2011,50(11?12):1237?1243. doi:  10.1016/j.cep.2011.08.002
    [20] 景榮琴, 熊清平, 景怡. 響應面法優化桑葚多糖的超聲波輔助提取工藝條件[J]. 天然產物研究與開發,2014,26(4):570?574. [JING R Q, XIONG Q P, JING Y. Optimization of ultrasonic-assisted extraction of polysaccharides from Fructus mori by response surface methodology[J]. Natural Product Research and Development,2014,26(4):570?574.

    JING R Q, XIONG Q P, JING Y. Optimization of ultrasonic-assisted extraction of polysaccharides from Fructus mori by response surface methodology[J]. Natural Product Research and Development, 2014, 26(4): 570-574.
    [21] 祝新媛. 桑葚多糖的提取純化及其對潰瘍性結腸炎小鼠保護作用研究[D]. 沈陽: 沈陽農業大學, 2020

    ZHU X Y. Extraction and purification of mulberry polysaccharide and its protective effect on ulcerative colitis in mice[D]. Shenyang: Shenyang Agricultural University, 2020.
    [22] 夏瑋, 呂慶, 張文清, 等. 大孔吸附樹脂脫色桑葉多糖的研究[J]. 食品與發酵工業,2007(2):141?144. [XIA W, Lü Q, ZHANG W Q, et al. Study on the decoloration of polysaccharides from mulberry leaves by macro-resin absorption[J]. Food and Fermentation Industries,2007(2):141?144. doi:  10.3321/j.issn:0253-990X.2007.02.032

    XIA W, Lü Q, ZHANG W Q, et al. Study on the decoloration of polysaccharides from mulberry leaves by macro-resin absorption[J]. Food and Fermentation Industries, 2007(2): 141-144. doi:  10.3321/j.issn:0253-990X.2007.02.032
    [23] 劉偉, 劉倩楠, 張良, 等. 草莓多糖樹脂法脫色工藝優化及其化學性質研究[J]. 食品工業科技,2020,41(10):38?46,51. [LIU W, LIU Q N, ZHANG L, et al. Optimization of decoloration process by microporous resins and its chemical properties of strawberry polysaccharides[J]. Science and Technology of Food Industry,2020,41(10):38?46,51.

    LIU W, LIU Q N, ZHANG L, et al. Optimization of decoloration process by microporous resins and its chemical properties of strawberry polysaccharides[J]. Science and Technology of Food Industry, 2020, 41(10): 38-46, 51.
    [24] ZHEN B, CHEN X S, HAN D, et al. An alternative method for the decoloration of ?-poly-l-lysine eluate by macroporous resin in the separation and purification of ?-poly-l-lysine from fermentation broth[J]. Food and Bioproducts Processing,2015,95:332?338. doi:  10.1016/j.fbp.2014.10.006
    [25] 王松柏, 秦雪梅, 郭小青, 等. 樹脂對防風粗多糖脫色效果[J]. 應用化學,2005(12):1308?1311. [WANG S B, QIN X M, GUO X Q, et al. Decolorization of crude Saposhnikovia divaricata polysaccharide by resins[J]. Chinese Journal of Applied Chemistry,2005(12):1308?1311. doi:  10.3969/j.issn.1000-0518.2005.12.008

    WANG S B, QIN X M, GUO X Q, et al. Decolorization of crude Saposhnikovia divaricata polysaccharide by resins[J]. Chinese Journal of Applied Chemistry, 2005(12): 1308-1311. doi:  10.3969/j.issn.1000-0518.2005.12.008
    [26] LI X Y, WANG L. Effect of extraction method on structure and antioxidant activity of Hohenbuehelia serotina polysaccharides[J]. International Journal of Biological Macromolecules,2016,83:270?276. doi:  10.1016/j.ijbiomac.2015.11.060
    [27] CHEN X Y, SUN WATERHOUSE D X, YAO W Z, et al. Free radical-mediated degradation of polysaccharides: Mechanism of free radical formation and degradation, influence factors and product properties[J]. Food Chemistry,2021,365:130524. doi:  10.1016/j.foodchem.2021.130524
    [28] 趙喜蘭. 桑葚多糖提取、純化分離及其降糖作用的研究[J]. 食品工業科技,2011,32(2):259?260. [ZHAO X L. Study on the purification and hypoglycemic effect of polysaccharide in mulberries[J]. Science and Technology of Food Industry,2011,32(2):259?260.

    ZHAO X L. Study on the purification and hypoglycemic effect of polysaccharide in mulberries[J]. Science and Technology of Food Industry, 2011, 32(2): 259-260.
    [29] LIAO D W, CHEN C, LIU J P, et al. Characterization and antitumor activities of polysaccharides obtained from ginger (Zingiber officinale) by different extraction methods[J]. International Journal of Biological Macromolecules,2020,152:894?903. doi:  10.1016/j.ijbiomac.2020.02.325
    [30] YANG J, TONG Y P, ZHU K M, et al. Optimization of mechanochemical-assisted extraction and decoloration by resins of polysaccharides from petals of Crocus sativus L[J]. Journal of Food Processing and Preservation,2018,42(1):e13369. doi:  10.1111/jfpp.13369
    [31] 孫寧云, 姚欣, 張英慧, 等. 雞蛋花多糖提取工藝優化及生物活性研究[J/OL]. 食品工業科技: 1−18[2021-12-02]. doi: 10.13386/j. issn1002-0306.2021050198.

    SUN N Y, YAO X, ZHANG Y H, et al. Optimization of extraction process of polysaccharides from Plumeria rubra L. cv. Acutifolia and evaluation of biological activities[J/OL]. Science and Technology of Food Industry: 1−18[2021-12-02]. doi:  10.13386/j.issn1002-0306.2021050198.
    [32] 尹明松, 丁賀輝, 潘飛兵, 等. 響應面優化超聲輔助雙水相提取檳榔多糖及抗氧化活性研究[J]. 食品研究與開發,2021,42(19):163?170. [YIN M S, DING H H, PAN F B, et al. Optimization of ultrasonic-assisted aqueous two-phase extraction of Areca catechu L. polysaccharide using response surface design and assessment of its antioxidant activities[J]. Food Research and Development,2021,42(19):163?170. doi:  10.12161/j.issn.1005-6521.2021.19.023

    YIN M S, DING H H, PAN F B, et al. Optimization of ultrasonic-assisted aqueous two-phase extraction of Areca catechu L. polysaccharide using response surface design and assessment of its antioxidant activities[J]. Food Research and Development, 2021, 42(19): 163-170. doi:  10.12161/j.issn.1005-6521.2021.19.023
    [33] 鄭婷婷, 嚴亮, 張文杰, 等. 水堿連續提取黃皮疣柄牛肝菌粗多糖的理化性質及抗氧化活性研究[J]. 食品工業科技,2020,41(15):84?89. [ZHENG T T, YAN L, ZHANG W J, et al. Physicochemical properties and antioxidant activity of water-alkali continuous extraction of crude polysaccharides from Leccinellum crocipodium (Letellier.) watliag[J]. Science and Technology of Food Industry,2020,41(15):84?89.

    ZHENG T T, YAN L, ZHANG W J, et al. Physicochemical properties and antioxidant activity of water-alkali continuous extraction of crude polysaccharides from Leccinellum crocipodium (Letellier. ) watliag[J]. Science and Technology of Food Industry, 2020, 41(15): 84-89.
    [34] 張莉, 柏紅梅, 游敬剛, 等. 不同發酵劑菌種對藍莓-桑葚復合酵素抗氧化活性的影響[J]. 食品科技,2021,46(6):29?34. [ZHANG L, BAI H M, YOU J G, et al. Effect of different fermentation strains on the antioxidant activity of blueberry-mulberry complex fermented liquor[J]. Food Science and Technology,2021,46(6):29?34.

    ZHANG L, BAI H M, YOU J G, et al. Effect of different fermentation strains on the antioxidant activity of blueberry-mulberry complex fermented liquor[J]. Food Science and Technology, 2021, 46(6): 29-34.
    [35] 付金, 姚秋萍, 鄧水秀, 等. 黔產皂角米多糖提取動力學及抗氧化活性研究[J]. 食品工業科技,2021,42(1):8?14. [FU J, YAO Q P, DENG S X, et al. Extraction kinetics and antioxidant activities of polysaccharides from seeds of Gleditsia sinensis in Guizhou[J]. Science and Technology of Food Industry,2021,42(1):8?14.

    FU J, YAO Q P, DENG S X, et al. Extraction kinetics and antioxidant activities of polysaccharides from seeds of Gleditsia sinensis in Guizhou[J]. Science and Technology of Food Industry, 2021, 42(1): 8-14.
    [36] 陳紅惠, 牛念拉姆. 底圩茶多糖的超聲波輔助提取及其抗氧化活性[J]. 食品工業科技,2020,41(21):179?184. [CHEN H H, NIUNIAN L M. Ultrasonic extraction and antioxidant activity of polysaccharide from Dixu tea[J]. Science and Technology of Food Industry,2020,41(21):179?184.

    CHEN H H, NIUNIAN L M. Ultrasonic extraction and antioxidant activity of polysaccharide from Dixu tea[J]. Science and Technology of Food Industry, 2020, 41(21): 179-184.
    [37] 何念武, 秦嬌嬌, 王新軍. 超聲輔助提取灰灰菜多糖工藝優化及其體外抗氧化活性[J]. 食品工業科技,2018,39(1):235?240,252. [HE N W, QIN J J, WANG X J. Optimization of ultrasonic assisted extraction technology of polysaccharide from Chenopodium album Linn and its antioxidant activity in vitro[J]. Science and Technology of Food Industry,2018,39(1):235?240,252.

    HE N W, QIN J J, WANG X J. Optimization of ultrasonic assisted extraction technology of polysaccharide from Chenopodium album Linn and its antioxidant activity in vitro[J]. Science and Technology of Food Industry, 2018, 39(1): 235-240, 252.
    [38] 范秀萍, 吳紅棉, 王婭楠, 等. 4種貝類糖胺聚糖體外清除自由基活性的比較[J]. 食品科技,2008(2):165?167. [FAN X P, WU H M, WANG Y N, et al. Free radical- scavenging activity of glycosaminoglycans from four seashells in vitro[J]. Food Science and Technology,2008(2):165?167. doi:  10.3969/j.issn.1005-9989.2008.02.048

    FAN X P, WU H M, WANG Y N, et al. Free radical- scavenging activity of glycosaminoglycans from four seashells in vitro[J]. Food Science and Technology, 2008(2): 165-167. doi:  10.3969/j.issn.1005-9989.2008.02.048
    [39] 蔡延渠, 董碧蓮, 陳利秋, 等. 桃膠多糖體內外抗氧化作用的研究[J]. 食品工業科技,2020,41(13):53?58. [CAI Y Q, DONG B L, CHEN L Q, et al. Antioxidant activity in vivo and in vitro of polysaccharide from peach gum[J]. Science and Technology of Food Industry,2020,41(13):53?58.

    CAI Y Q, DONG B L, CHEN L Q, et al. Antioxidant activity in vivo and in vitro of polysaccharide from peach gum[J]. Science and Technology of Food Industry, 2020, 41(13): 53-58.
    [40] VáZQUEZ-RODRíGUEZ B, GUTIéRREZ-URIBE J, ANTUNES-RICARDO M, et al. Ultrasound-assisted extraction of phlorotannins and polysaccharides from Silvetia compressa (Phaeophyceae)[J]. Journal of Applied Phycology,2020,32(2):1441?1453. doi:  10.1007/s10811-019-02013-2
    [41] 陳成. 五味子多糖提取工藝優化及其對α-葡萄糖苷酶抑制活性分析[J/OL]. 食品工業科技: 1−10[2021-12-02]. doi: 10.13386/j. issn1002-0306.2021090146.

    CHEN C. Optimization of extraction process of Schisandra chinensis polysaccharide and analysis of its inhibitory activity against α-glucosidase[J]. Science and Technology of Food Industry: 1−10[2021-12-02]. doi:  10.13386/j.issn1002-0306.2021090146.
    [42] 王杉杉, 馬韻升, 姚剛, 等. 超聲波輔助復合酶法提取枸杞多糖工藝研究[J]. 中國釀造,2015,34(7):134?137. [WANG B B, MA Y S, YAO G, et al. Ultrasound-assisted compound enzyme extraction technology of polysaccharides from Lycium barbarum[J]. China Brewing,2015,34(7):134?137. doi:  10.11882/j.issn.0254-5071.2015.07.032

    WANG B B, MA Y S, YAO G, et al. Ultrasound-assisted compound enzyme extraction technology of polysaccharides from Lycium barbarum[J]. China Brewing, 2015, 34(7): 134-137. doi:  10.11882/j.issn.0254-5071.2015.07.032
    [43] SOROURIAN R, KHAJEHRAHIMI A, TADAYONI M, et al. Ultrasound-assisted extraction of polysaccharides from Typha domingensis: Structural characterization and functional properties[J]. International Journal of Biological Macromolecules,2020,160:758?768. doi:  10.1016/j.ijbiomac.2020.05.226
    [44] 帥良, 廖玲燕, 段振華, 等. 百香果果皮多糖提取工藝優化及其抗氧化活性研究[J]. 食品工業科技,2020,41(18):150?156. [SHUAI L, LIAO L Y, DUAN Z H, et al. Optimization of extraction technology of polysaccharides from passion fruit peel and its antioxidant activity[J]. Science and Technology of Food Industry,2020,41(18):150?156.

    SHUAI L, LIAO L Y, DUAN Z H, et al. Optimization of extraction technology of polysaccharides from passion fruit peel and its antioxidant activity[J]. Science and Technology of Food Industry, 2020, 41(18): 150-156.
    [45] 冉俊楓, 任艷, 田余波, 等. 苦筍殼多糖提取工藝及抗氧化活性研究[J]. 食品科技,2021,46(6):207?214. [RAN J F, REN Y, TIAN Y B, et al. Extraction optimization for polysaccharides from bamboo shoot shell of Pleioblastus amarus and the in vitro antioxidant activity[J]. Food Science and Technology,2021,46(6):207?214.

    RAN J F, REN Y, TIAN Y B, et al. Extraction optimization for polysaccharides from bamboo shoot shell of Pleioblastus amarus and the in vitro antioxidant activity[J]. Food Science and Technology, 2021, 46(6): 207-214.
    [46] 沈曉靜, 黃璐璐, 聶凡秋, 等. 云南小??Х然ǘ嗵翘崛」に噧灮捌淇寡趸钚苑治鯷J]. 食品工業科技,2022,43(4):8. [SHEN X J, HUANG L L, NIE F Q, et al. Study on optimization of extraction technology and antioxidant activity of polysaccharide from Yunnan arabica coffee flowers[J]. Science and Technology of Food Industry,2022,43(4):8.

    SHEN X J, HUANG L L, NIE F Q, et al. Study on optimization of extraction technology and antioxidant activity of polysaccharide from Yunnan arabica coffee flowers[J]. Science and Technology of Food Industry, 2022, 43(4): 8.
    [47] 丁梁斌, 馬春梅, 趙蘋蘋, 等. 響應面法優化酶解-超聲輔助提取雞血藤多糖工藝研究[J]. 中國食品添加劑,2021,32(7):88?96. [DING L B, MA C M, ZHAO P P, et al. Optimization of enzymatic hydrolysis-ultrasonic assisted extraction of polysaccharides from spatholobi by response surface methodology[J]. China Food Additives,2021,32(7):88?96.

    DING L B, MA C M, ZHAO P P, et al. Optimization of enzymatic hydrolysis-ultrasonic assisted extraction of polysaccharides from spatholobi by response surface methodology[J]. China Food Additives, 2021, 32(7): 88-96.
    [48] ZHU C P, ZHAI X C, LI L Q, et al. Response surface optimization of ultrasound-assisted polysaccharides extraction from pomegranate peel[J]. Food Chemistry,2015,177:139?146. doi:  10.1016/j.foodchem.2015.01.022
    [49] 衛娜, 羅至鈞, 鄭逸藍, 等. 超聲-微波輔助提取板栗殼多糖及其結構鑒定[J]. 食品安全質量檢測學報,2021,12(16):6600?6608. [WEI N, LUO Z J, ZHENG Y L, et al. Optimization of ultrasonic-microwave synergistic extraction process of chestnut shell polysaccharides and its structural identification[J]. Journal of Food Safety & Quality,2021,12(16):6600?6608.

    WEI N, LUO Z J, ZHENG Y L, et al. Optimization of ultrasonic-microwave synergistic extraction process of chestnut shell polysaccharides and its structural identification[J]. Journal of Food Safety & Quality, 2021, 12(16): 6600-6608.
    [50] YANG R, MENG D, SONG Y, et al. Simultaneous decoloration and deproteinization of crude polysaccharide from pumpkin residues by cross-linked polystyrene macroporous resin[J]. Journal of Agricultural and Food Chemistry,2012,60(34):8450?8456. doi:  10.1021/jf3031315
    [51] 韓偉, 陳靜雯. 應用大孔樹脂提純蛹蟲草多糖的工藝研究[J]. 徐州工程學院學報(自然科學版),2021,36(2):7?14. [HAN W, CHEN J W. Study on purification of Cordyceps militaris polysaccharides by macroporous resin[J]. Journal of Xuzhou Institute of Technology (Natural Sciences Edition),2021,36(2):7?14.

    [HAN W, CHEN J W. Study on purification of Cordyceps militaris polysaccharides by macroporous resin[J]. Journal of Xuzhou Institute of Technology (Natural Sciences Edition), 2021, 36(2): 7-14.
    [52] SHI Y Y, LIU T T, HAN Y, et al. An efficient method for decoloration of polysaccharides from the sprouts of Toona sinensis (A. Juss.) roem by anion exchange macroporous resins[J]. Food Chemistry,2017,217:461?468. doi:  10.1016/j.foodchem.2016.08.079
    [53] 段旭, 冉軍艦, 孫俊良, 等. 甘薯渣多糖的提取工藝優化、結構鑒定及其功能活性研究[J]. 食品工業科技,2022,43(8):10. [DUAN X, RAN J J, SUN J L, et al. Study on extraction process optimization, structure identification and functional activity of polysaccharide from sweet potato residue[J]. Science and Technology of Food Industry,2022,43(8):10.

    DUAN X, RAN J J, SUN J L, et al. Study on extraction process optimization, structure identification and functional activity of polysaccharide from sweet potato residue[J]. Science and Technology of Food Industry, 2022, 43(8): 10.
  • 加載中
圖(11) / 表(5)
計量
  • 文章訪問數:  18
  • HTML全文瀏覽量:  3
  • PDF下載量:  6
  • 被引次數: 0
出版歷程
  • 收稿日期:  2021-11-02
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

目錄

    /

    返回文章
    返回

    重要通知

    專欄綠色通道:食品營養素包埋與遞送