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- Title
芽孢杆菌发酵法提取铁皮石斛多糖、 多肽及其抗氧化活性分析.
- Authors
王艳领; 余 磊; 田春美
- Abstract
Objective To study an effective method for extracting polysaccharides and peptides from Dendrobium officinale, and analyze their basic properties and in vitro antioxidant activity. Method Taking Dendrobium officinale as the research object, the Bacillus fermentation method was used to extract Dendrobium officinale. The polysaccharide and peptide content of Dendrobium officinale extract were determined using anthrone sulfuric acid method and biuret method, respectively. The traditional hot water extraction method and ultrasonic assisted extraction method were used as controls, the antioxidant activity of Bacillus fermentation extract through indicators such as free radical scavenging ability, chelating metal ion ability, inhibition of linoleic acid autooxidation ability were evaluated. Results The process parameters of Bacillus fermentation extraction method were feed ratio 4% (g/mL), fermentation pH 6, fermentation temperature 33.5℃, fermentation time 46 h. At this time, the polysaccharide extraction rate was 37.21%, the peptide content was as high as 4.43 mg/kg, and the molecular weight was mainly distributed below 2000 Da, accounting for 84.95%. The extract had strong scavenging ability against hydroxyl radicals (ꞏOH), 1,1-diphenyl-2-trinitrophenylhydrazine, (DPPH) radicals, and 2,2’-diazo-bis-3-ethylbenzothiazoline-6-sulfonic aci (ABTS) cation radicals, with Fe2+chelating ability of 67%, linoleic acid inhibition rate of 53%. Conclusion The extract of Dendrobium officinale extracted by Bacillus fermentation method has high content of polysaccharides and peptides, and good antioxidant properties, providing theoretical guidance and experimental data reference for the development and utilization of Dendrobium officinale in the fields of food.
- Publication
Journal of Food Safety & Quality, 2024, Vol 15, Issue 2, p218
- ISSN
2095-0381
- Publication type
Article