CAJ | 학술논문

研究了酶法协同超声波处理对米糠多糖提取的影响,利用响应面法对米糠多糖提取工艺进行了优化,并探讨了米糠多糖的抗氧化活性。结果表明,纤维素酶与中性蛋白酶复配使用(质量比1∶1)以及超声波处理有利于米糠多糖的提取。提取米糠多糖的最佳条件为：复合酶加量3.1 mg/mL,酶解时间2 h,超声功率198 W,超声时间20 min,料液比1∶30,提取时间3.2 h,提取温度60℃；在此条件下米糠多糖得率达到5.3%。米糠多糖具有较强的还原力和一定的抗油脂氧化活性,对DPPH自由基、羟基自由基均表现出较好的清除能力。
연구료매법협동초성파처리대미강다당제취적영향,이용향응면법대미강다당제취공예진행료우화,병탐토료미강다당적항양화활성。결과표명,섬유소매여중성단백매복배사용(질량비1∶1)이급초성파처리유리우미강다당적제취。제취미강다당적최가조건위：복합매가량3.1 mg/mL,매해시간2 h,초성공솔198 W,초성시간20 min,료액비1∶30,제취시간3.2 h,제취온도60℃；재차조건하미강다당득솔체도5.3%。미강다당구유교강적환원력화일정적항유지양화활성,대DPPH자유기、간기자유기균표현출교호적청제능력。
The effect of enzyme combined with ultrasound treatments on the extraction of polysaccharides from rice bran was investigated. The extraction conditions of polysaccharides from rice bran were opti-mized by response surface methodology, and antioxidant activity of rice bran polysaccharides was researched. The results showed that both ultrasound and compound enzymes ( mass ratio of cellulase to neutral protease 1∶1) treatments could improve the extraction of rice bran polysaccharides. The optimal extraction conditions of rice bran polysaccharides were obtained as follows:dosage of compound enzymes 3. 1 mg/mL, enzymolysis time 2 h, ultrasonic power 198 W, ultrasonic time 20 min, ratio of material to liquid 1∶30, extraction time 3. 2 h, extraction temperature 60℃. Under these conditions, the yield of rice bran polysaccharides reached 5 . 3%. The rice bran polysaccharides had strong reducing power and certain antioxidant capability on oil and its scavenging effects on DPPH· and ·OH were significant.