响应面法优化香蕉皮多糖提取工艺及其抗氧化活性研究

doi:10.12190/j.issn.2096-1197.2023.03.13

北方农业学报 ›› 2023, Vol. 51 ›› Issue (3): 104-112.doi: 10.12190/j.issn.2096-1197.2023.03.13

• 农业生态环境·农产品加工 • 上一篇下一篇

响应面法优化香蕉皮多糖提取工艺及其抗氧化活性研究

贲锦华¹, 郭诗¹, 郭佳妮¹, 彭馨睿¹, 朱慧楠¹, 缪园欣^1,2

1.荆楚理工学院农业生物技术研究所,湖北荆门 448000;
2.荆楚理工学院特色花卉生物育种湖北省工程研究中心,湖北荆门 448000

收稿日期:2023-03-17 出版日期:2023-06-20 发布日期:2023-08-24
通讯作者: 缪园欣（1988—）,女,副教授,博士,主要从事食品质量与安全的研究工作。
作者简介:贲锦华（2002—）,女,本科生,专业为食品科学与工程。
基金资助:
湖北省教育厅科研计划项目（D20214301）; 荆门市科技计划项目（2022YFZD051）; 特色花卉生物育种湖北省工程研究中心开放课题（2022ZD005）; 荆楚理工学院校级课题（ZD202102）; 荆楚理工学院大学生创新项目（KC2022028）

Study on optimization of extraction process and antioxidant activities of banana peel polysaccharides by response surface method

BEN Jinhua¹, GUO Shi¹, GUO Jiani¹, PENG Xinrui¹, ZHU Huinan¹, MIAO Yuanxin^1,2

1. Research Institute of Agricultural Biotechnology,Jingchu University of Technology,Jingmen 448000,China;
2. Hubei Engineering Research Center for Specialty Flowers Biological Breeding,Jingchu University of Technology,Jingmen 448000,China

Received:2023-03-17 Online:2023-06-20 Published:2023-08-24

摘要/Abstract

摘要： 【目的】优化香蕉皮多糖提取工艺,并对其抗氧化活性进行研究,为香蕉皮多糖工业化提取及利用提供参考。【方法】以多糖得率为考查指标,通过单因素试验分析粉碎时间、料液比、纤维素酶添加量、超声时间、超声温度对香蕉皮多糖得率的影响;采用响应面法对料液比、超声温度、超声时间3个因素进行优化,确定香蕉皮超声波辅助酶解提取的最佳提取工艺,并对提取的香蕉皮多糖进行抗氧化活性测定。【结果】不同因素水平下,粉碎时间为60 s对应的香蕉皮多糖得率最高,为4.15%;料液比为1∶40（g∶mL）对应的香蕉皮多糖得率最高,为5.87%;纤维素酶添加量为2.5%对应的香蕉皮多糖得率最高,为5.49%;超声时间为20 min对应的香蕉皮多糖得率最高,为5.72%;超声温度为30 ℃对应的香蕉皮多糖得率最高,为5.97%。在粉碎时间为60 s、料液比为1∶38（g∶mL）、纤维素酶添加量为2.5%、超声时间为19 min、超声温度为26 ℃的提取条件下,香蕉皮多糖得率最高,为6.51%。香蕉皮多糖对羟基自由基、DPPH自由基、ABTS自由基清除率随香蕉皮多糖浓度的升高而增大。【结论】响应面法确定香蕉皮多糖超声波辅助酶解提取的最佳工艺条件为粉碎时间60 s、料液比1∶38（g∶mL）、纤维素酶添加量2.5%、超声时间19 min、超声温度26 ℃。香蕉皮多糖对羟基自由基、DPPH自由基、ABTS自由基有明显的清除作用。

关键词: 香蕉皮, 多糖, 响应面法, 工艺优化, 抗氧化活性

Abstract: 【Objective】Optimize the extraction process of banana peel polysaccharides and study the antioxidant activities,in order to provide references for the industrial extraction and utilization of banana peel polysaccharides.【Methods】Using the polysaccharides yield as the indicator,the effects of grinding time,solid-liquid ratio,cellulase addition amount,ultrasonic time,ultrasonic temperature on the yield of banana peel polysaccharides were investigated through single factor experiment.Response surface method were used to optimize three factors,solid-liquid ratio,ultrasonic time,and ultrasonic temperature,to determine the optimal process for ultrasonic assisted enzymatic extraction of banana peel polysaccharide. The antioxidant activities of the extracted banana peel polysaccharides were tested as well.【Results】Under different factor levels,the yield of banana peel polysaccharides was the highest at 4.15% when the grinding time was 60 s. When the solid-liquid ratio was 1∶40（g∶mL）,the yield of banana peel polysaccharides was the highest at 5.87%. When the cellulase addition amount was 2.5%,the yield of banana peel polysaccharides was the highest at 5.49%. The yield of banana peel polysaccharides was the highest at 5.72% when the ultrasonic time was 20 min. The yield of banana peel polysaccharides was the highest at 5.97% when ultrasonic temperature was 30 ℃. Under the conditions of 60 s grinding time,solid-liquid ratio of 1∶38（g∶mL）,cellulase addition amount at 2.5%,19 min ultrasonic time,and ultrasonic temperature at 26 ℃,the yield of banana peel polysaccharides was the highest at 6.51%. The scavenging abilities of banana peel polysaccharides on hydroxyl radicals,DPPH radicals and ABTS radicals increased with the increase of banana peel polysaccharides concentration.【Conclusion】Response surface method determined that the optimal conditions for ultrasonic assisted enzymatic extraction of banana peel polysaccharides were：60 s grinding time,solid-liquid ratio of 1∶38（g∶mL）,cellulase addition amount at 2.5%,19 min ultrasonic time,and ultrasonic temperature at 26 ℃. Banana peel polysaccharide had obvious scavenging effect on hydroxyl radicals,DPPH radicals and ABTS radicals.

Key words: Banana peel, Polysaccharide, Response surface method, Process optimization, Antioxidant activity

中图分类号:

TS209

贲锦华, 郭诗, 郭佳妮, 彭馨睿, 朱慧楠, 缪园欣. 响应面法优化香蕉皮多糖提取工艺及其抗氧化活性研究[J]. 北方农业学报, 2023, 51(3): 104-112.

BEN Jinhua, GUO Shi, GUO Jiani, PENG Xinrui, ZHU Huinan, MIAO Yuanxin. Study on optimization of extraction process and antioxidant activities of banana peel polysaccharides by response surface method[J]. Journal of Northern Agriculture, 2023, 51(3): 104-112.

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响应面法优化香蕉皮多糖提取工艺及其抗氧化活性研究

Study on optimization of extraction process and antioxidant activities of banana peel polysaccharides by response surface method

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