豆豉多糖微波提取工艺及抗氧化活性研究
Study on Antioxidant Activity Technology and Microwave Extraction of Tempeh Polysaccharides
Abstract: Combined hot water extraction with microwave extraction method , to explore the influence factors impacting extraction rate of polysaccharide from tempeh polysaccharides, by single factor and L9(34) orthogonal experiment,the influence factors included solid-liquid ratio, microwave power and microwave-heating time from the point of extraction rate of polysaccharide. liquid and optimal screening optimum extraction conditions, The elimination effect of fermented soybean on the hydroxy radical and superoxide anion were studied by using Fenton reaction and pyrogallic acid system. The results showed that the optimal conditions were as follows: the 1:15 ratio of solid-liquid, extracting at 60 ℃,microwave power was middle fire and extracting for 2 min. Under this condition, the extraction rate of 0.686% fermented polysaccharides. The clearance rates of superoxide anion radical hydroxyl radical and of tempeh polysaccharides was 10.8% and 2.7%.
Key words: Tempeh; Polysaccharides; Microwave extraction; Antioxidant
目 录
摘要1
Abstract1
关键词1
引言1
1.实验部分2
1.1实验所用材料、试剂及仪器2 1.2豆豉多糖的提取及含量测定2
1.2.1多糖提取工艺流程2
1.2.2标准曲线的绘制3
1.23多糖提取率的测定3
1.3单因素实验4
1.2.3.1料液比的选择4
1.2.3.2微波处理时间4
1.2.3.3浸提温度的选择4 1.2.3.4微波功率的选择4
1.4正交实验 4
1.5抗氧化活性4
1.5.1 豆豉提取液对超氧阴离子自由基（O2-•）清除活性4 1.5.2 豆豉提取液对羟自由基（•OH）清除活性5
2.结果与讨论5
2.1单因素的优化5
2.1.1料液比的优化5
2.1.2微波处理时间的优化5
2.1.3浸提温度的优化6
2.1.4微波功率的优化7
2.2正交实验结果7
2.3抗氧化活性8
2.4结论8
参考文献9
致谢11
豆豉多糖微波提取工艺及抗氧化活性研究引言
豆豉，是一种由大豆发酵而得的调品，是我国民间广为食用的一种传统食品，亦是中药的一种。作为药用早有记载，在《中国药典》将其收录作为祛风治疗感冒之用[ ]。豆豉中含有豆豉多糖，既有原料大豆中所含的多糖，也有大豆经发酵后新产生的多糖，这些多糖又称双歧因子，可以改善人体的消化功能，提高机体免疫功能，降低肠道有毒物质的产生，从而预防肠道肿瘤发生[ ]。此外，豆豉多糖具有降低糖尿病患者血糖水平，提高胰岛素水平，修复受损器官和减轻糖尿病功能性障碍等作用[ ]，其机理与豆豉多糖的抗氧化作用有关[ ]。豆豉多糖由于独特的药效学作用，越来越收到科学界的关注。如何有效地从豆豉中提取纯化多糖，也逐渐成为研究的焦点。因此，优化豆豉多糖的提取工艺，具有重要的意义。