正交试验优化葡萄酒泥酵母甘露聚糖提取工艺及其体外抗氧化作用_杨学山.pdfVIP

※工艺技术 食品科学 2015, Vol.36, No.18 69 正交试验优化葡萄酒泥酵母甘露聚糖提取工艺 及其体外抗氧化作用 1 2 2 2 2 杨学山 ，祝 霞 ，李 颍 ，杨 婷 ，韩舜愈 （1.甘肃农业大学生命科学技术学院，甘肃 兰州 730070 ；2.甘肃农业大学食品科学与工程学院，甘肃 兰州 730070 ） 摘  要： 4 以诱导自溶的葡萄酒泥酵母细胞壁为试材，通过单因素试验及L9 （3 ）正交试验优化酵母甘露聚糖提取工 艺参数，并对其抗氧化活性进行测定。结果表明：在料液比1∶17.5 （g/mL ）、KOH质量分数3% 、浸提时间1.5 h、 浸提温度100 ℃的最优条件下，甘露聚糖提取率为18.37% ；酵母甘露聚糖清除ABTS ＋ ·、羟自由基、1,1-二苯 基-2-三硝基苯肼自由基、超氧阴离子自由基和螯合Fe2 ＋的半数有效质量浓度（EC50 ）分别为1.156、1.550、9.724、 2.387 、0.669 mg/mL，具有良好的体外抗氧化活性。 关键词：葡萄酒泥酵母；甘露聚糖；提取率；抗氧化活性 Optimization of Extraction Process and in Vitro Antioxidant Activities of Mannan from Waste Wine Yeast 1 2 2 2 2 YANG Xueshan , ZHU Xia , LI Ying , YANG Ting , HAN Shunyu (1. College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; 2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) Abstract: Single factor experiments and an orthogonal array design L 4 9(3 ) were used in combination to optimize process parameters for the extraction of mannan from the autolyzed cell wall of waste wine yeast. Antioxidant activities of the extracted mannan were also measured in this study. The results showed that under the optimum conditions: 1:17.5 (g/mL), 3%, 1.5 h and 100 ℃ for solid-to-liquid ratio, KOH concentration, extraction time and extraction temperature, respectively, the extraction yield of mannan was 18.37%. The mannan from w