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红曲多糖的提取工艺优化及其对蛋白氧化损伤的保护作用 被引量:1

Optimization of isolation process of Monascus polysaccharides and their protective effect on protein oxidative damage
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摘要 目的:优化红曲胞外多糖的提取工艺,首次探讨其对蛋白质氧化损伤的保护活性。方法:采用单因素实验和正交实验设计方法优化提取工艺;以2,2’-偶氮二异丁基脒二盐酸盐(2,2’-azobis-2-methyl-propanimidamide,AAPH)作蛋白损伤诱导剂,采用凝胶电泳检测红曲多糖对蛋白损伤的保护活性。结果:单因素实验及正交实验得出,在以料液比1:24(g:mL),提取时间2 h,提取温度100℃时,粗多糖的提取率为2.86%,含量为41.20%。抗氧化实验发现红曲多糖提取物对蛋白氧化损伤具有保护活性,其最小保护浓度为200μg/mL。 Objective: To optimize the extraction process of Monascus polysaccharides, and to explore its protective activity against protein oxidative damage for the first time. Methods: Single-factor experiment and orthogonal experiment were used to optimize the extraction process. 2,2'-two 2,2'-azobis-2-methyltwo propanimidamide(AAPH) was selected as an inducer to damage proteins, and the protective effect of Monascus polysaccharide extract on protein damage was detected by gel electrophoresis. Results: Single-factor experiment and orthogonal experiment showed that the optimum conditions were the ratio of material to liquid 1:24(g:mL), the extraction temperature 100 ℃ and extraction time 2 h with the extraction rate of crude polysaccharides was 2.86% and the purity was 41.2%. The results of antioxidant experiments showed that the polysaccharide extract had protective activity against protein oxidative damage, and its minimum protective concentration was 200 μg/mL.
作者 万慧洁 任虹 黄霈轩 岳锦萍 范佳慧 WAN Hui-jie, REN Hong, HUANG Pei-xuan, YUE Jin-ping, FAN Jia-hui (Beijing Technology & Business University, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing 100048)
出处 《食品科技》 北大核心 2018年第1期198-202,共5页 Food Science and Technology
基金 国家高技术研究发展计划(863计划)课题(2007AA09Z411) 北京市教委项目(SQKM201610011005)
关键词 红曲多糖 提取工艺 正交实验 损伤保护 Monascus polysaccharide extraction process orthogonal experiment protein oxidativedamage protection
作者简介 万慧洁(1992--),女,河北张家口人,硕士研究生,研究方向为天然产物化学。
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