酵母菌葡聚糖羧甲基衍生物体外抗氧化作用及其制备工艺的研究

Study on antioxidant activity in vitro andpreparation technology of carboxymethylglucan derivative

摘要:

研究不同取代度羧甲基酵母葡聚糖(CMG)体外抗氧化活性,并优化具优体外抗氧化活性的羧甲基酵母菌葡聚糖(CMG)的制备工艺。通过清除羟基自由基和ABTS+ ·和螯合Fe2+ 试验来考察取代度对羧甲基酵母葡聚糖(CMG)体外抗氧化活性的影响;在单因素试验的基础上,采用响应面分析中的Box-Behnkn Design建立数学模型确定取代度为0.8羧甲基酵母葡聚糖(CMG)的制备工艺。结果表明:结合体外抗氧化活性和实际生产情况,决定优化取代度为0.8的羧甲基酵母葡聚糖(CMG);取代度为0.8CMG制备工艺为氢氧化钠和葡聚糖的质量比3.2,氯乙酸和氢氧化钠的质量比1.5,羧甲基化时间2.0 h,碱化时间1.5 h。使用此工艺制备出取代度为0.784的CMG。

Abstract:

To detect the antioxidant activity in vitro of carboxymethyl glucan(CMG) with different degree ofsubstitution(DS),and the preparation technology of carboxymethyl yeast glucanwith best antioxidant activity invitro.The effect in degree of substitution on antioxidant activity of carboxymethyl glucan in vitro were investigatedby scavenging hydroxyl radicals,ABTS+ ·,and chelating Fe2+ .On the basis of single factor experiment,a mathematical model was established using Box-Behnken Design in response surface methodology to determinethe preparation process of carboxymethyl glucan with a degree of substitution of 0.8. Combined with the antioxidantactivity in vitro and the actual production situation,the results showed that carboxymethyl glucan witha degree of substitution of 0.8 was determined to optimize.The preparation process of carboxymethyl glucan)with the degree of substitution of 0.8 was that the mass ratio of sodium hydroxide to glucan was 3.2,the massratio of chloroacetic acid to sodium hydroxide was 1.5,carboxymethylation reaction time of 2.0 h,alkalizationreaction time of 1.5 h.Under the above conditions,the degree of substitution of carboxymethyl glucan was 0.784.