Optimization of polysaccharide extraction process from Aralia elata（Miq.） Seem by complex enzymes and the research of its antioxidant activity

Authors

ZHANG Gui-juan, Heilongjiang Vocational Institute of Ecological Engineering, Haerbin, Heilongjiang 150025, China
CHEN Ji-ling, Jinghua Pharmaceutical Group Co., Ltd., Nantong, Jiangsu 226000, China
TAO Hui-zhu, Heilongjiang Vocational Institute of Ecological Engineering, Haerbin, Heilongjiang 150025, China

Abstract

Objective: This study aimed to optimization of polysaccharide extraction process from Aralia elata (Miq.) Seem by complex enzymes and research of its antioxidant activity. Methods: The cellulase, pectinase and papain were combined as the compound enzymes and used to extract the polysaccharide from A. elata (AEPS). Enzymolysis temperature, enzymolysis duration, and solid-liquid ratio as the independent variables, a three-level-three-factor scheme was designed using the Box-Behnken method. After that, the antioxidant activity of AEPS was determined by the free radical scavenging ability experiments. Results: The optimal process conditions for the extraction process of AEPS using complex enzymes were as follows: enzymolysis at 54 ℃ for 160 min, with a ratio of solid-liquid 1∶31 (g/mL). Under the control of these conditions, the average AEPS extraction rate was (10.68±0.05)%, closing to 10.78% predicted by the model. According to the DPPH assay, the half-maximal inhibitory concentrations (IC₅₀) of AEPS concerning the free radicals and hydroxyl radicals were 2.00 mg/mL and 3.05 mg/mL, respectively. With the increasing polysaccharide concentration, the scavenging rate increased, with the maximum scavenging of 78.10% and 70.10%. Conclusion: The extraction rate of polysaccharides of Aralia elata was improved by the compound enzyme method, and AEPS had higher antioxidant activity.

Publication Date

8-28-2021

First Page

185

Last Page

192

DOI

10.13652/j.issn.1003-5788.2021.08.032

Recommended Citation

Gui-juan, ZHANG; Ji-ling, CHEN; and Hui-zhu, TAO (2021) "Optimization of polysaccharide extraction process from Aralia elata（Miq.） Seem by complex enzymes and the research of its antioxidant activity," Food and Machinery: Vol. 37: Iss. 8, Article 32.
DOI: 10.13652/j.issn.1003-5788.2021.08.032
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/32

References

[1] 宋鉴达, 武伦鹏, 朱传翔, 等. 龙牙楤木中三萜皂苷药理作用的研究综述[J]. 人参研究, 2019（4）: 47-51.
[2] 吕邵娃, 刘栋, 夏永刚, 等. 大孔树脂分离纯化龙芽楤木叶皂苷的研究[J]. 中药材, 2010, 33（12）: 1 959-1 961.
[3] 徐洪宇, 蒯宜蕴, 赵烊, 等. 响应面优化提取龙牙楤木中总黄酮的工艺研究[J]. 食品研究与开发, 2019, 40（3）: 106-111.
[4] 齐明明, 李紫薇, 李聪, 等. 不同产地龙牙楤木芽中挥发油成分的GC-MS分析与比较[J]. 中药材, 2016, 39（7）: 1 567-1 570.
[5] 王丽君, 石莉萍. 龙牙楤木多糖的抗辐射损伤作用[J]. 中药材, 2006, 29（10）: 1 085-1 087.
[6] 王丽君, 姜虹. 龙牙楤木多糖抗肿瘤活性及对荷瘤小鼠免疫功能的影响[J]. 中国免疫学杂志, 2011, 27（2）: 130-134.
[7] 王珊珊, 李泰雅, 谷舞, 等. 北五味子多糖热水浸提工艺优化及体外抗氧化性能研究[J]. 粮油食品科技, 2017, 25（1）: 64-69.
[8] 袁清霞, 赵龙岩, 李子娇, 等. 酸法提取仙人掌多糖工艺[J]. 食品研究与开发, 2012, 33（3）: 42-45, 50.
[9] 刘艳芳, 薛令坤, 唐庆九, 等. 刺芹侧耳下脚料水溶性细胞壁多糖碱提工艺优化及活性分析[J]. 食用菌学报, 2019, 26（4）: 116-122.
[10] 张世奇, 杨娟, 惠永海, 等. 响应面法优化超声波辅助提取辣木叶多糖工艺[J]. 食品研究与开发, 2020, 41（16）: 69-74.
[11] 张雪春, 田智宇, 王振兴, 等. 核桃青皮多糖微波辅助提取工艺及抗氧化活性研究[J]. 食品与机械, 2016, 32（7）: 146-151.
[12] 高建德, 朱晓玉, 宋开蓉, 等. 复合酶辅助提取党参中多糖工艺的优化[J]. 中成药, 2018, 40（5）: 1 189-1 193.
[13] 吴舜, 张桂娟, 吕文博. 龙牙楤木芽多糖提取与脱色工艺的研究[J]. 保鲜与加工, 2016, 16（6）: 80-86, 91.
[14] 张桂娟, 吴舜, 吕文博. 响应曲面法优化超声波提取龙牙楤木芽多糖的工艺研究[J]. 食品与发酵科技, 2016, 52（3）: 1-5, 10.
[15] 张智, 刘洋, 尹文哲, 等. 蒲公英总黄酮复合酶酶法提取工艺及抗氧化活性研究[J]. 食品与机械, 2018, 34（2）: 143-148.
[16] ROSTAMI H, GHARIBZAHEDI S M T. Cellulase-assisted extraction of polysaccharides from Malva sylvestris: Process optimization and potential functionalities[J]. International Journal of Biological Macromolecules, 2017, 101: 196-206.
[17] TIAN Chun-lian, WANG Peng, QIN Ji-xin, et al. Enzyme-assisted extraction and enrichment of galanthamine from Lycorisaurea[J]. Chinese Herbal Medicines, 2016, 8（2）: 182-188.
[18] 刘霞, 李伟, 王一凡, 等. 响应面法优化酶辅助提取山楂有机酸的工艺研究[J]. 食品工业, 2017, 38（6）: 119-122.
[19] ZHAO Hui, ZHANG Ji, YAN Lu-na. Study on optimization of extraction process of crude polysaccharides from Pleurotuseryngii by response surface method[J]. Journal of Hebei University of Science and Technology, 2017, 38（1）: 80-86.
[20] 潘莹, 许经伟. 冬枣多糖的分离纯化及抗氧化活性研究[J]. 食品科学, 2016, 37（13）: 89-94.
[21] 景永帅, 张丹参, 张瑞娟, 等. 北沙参多糖复合酶提取工艺及理化性质研究[J]. 食品与机械, 2019, 35（11）: 191-197.
[22] 白生文, 汤超, 田惊, 等. 沙棘果渣总黄酮提取工艺及抗氧化活性分析[J]. 食品科学, 2015, 36（10）: 59-64.
[23] 顾浩峰. 酶法辅助提取猴头菇中硒多糖工艺中复合酶用量的优化[J]. 食品与发酵科技, 2017, 53（4）: 39-44.
[24] 齐睿婷, 黄菊青, 高汪磊, 等. 竹茹多糖提取工艺优化及其理化性质分析[J]. 食品工业科技, 2015, 36（16）: 299-303.
[25] 王莹, 陈圆, 聂倩倩, 等. 复合酶法辅助提取柚子皮多糖的工艺优化[J]. 湖南农业科学, 2018（5）: 86-88, 91.
[26] 杨蓉生, 陈炼红, 唐俊妮, 等. 复合酶法提取红雪茶粗多糖工艺优化研究[J]. 食品工业科技, 2012, 33（12）: 285-288.
[27] 陈艳, 姚密, 李美凤, 等. 超声波辅助复合酶法提取松茸多糖的工艺研究[J]. 中国酿造, 2017, 36（10）: 139-143.