酶解米糠制备低聚糖阿魏酸酯及其抗氧化活性分析

Enzymatic preparation and antioxidation of freuloylated oligosaccharides from rice bran

摘要: 以米糠为原料，采用酶水解法从米糠中提取低聚糖阿魏酸酯（FOs）。以FOs 的提取量为指标，研究酶浓度、温度、pH 和反应时间等4 个提取因素对酶解效果的影响。结果表明，当料液比为1∶25（g/mL）时，酶解最佳条件为：酶浓度1 800 U/mL，温度45℃，pH 4.0，酶解时间24 h；此时，米糠中所提取FOs 的平均含量可达0.93 mmol/L。在此基础上，通过DPPH、羟自由基、超氧阴离子清除率和还原力测定，结果表明FOs 具有较强的抗氧化活性，其中，FOs 对超氧阴离子的清除能力和还原力与剂量呈线性相关。

Abstract: In this study，feruloylated oligosaccharides（FOs）was prepared from rice bran by enzymatic hydrolysis. Factors of enzyme concentration，enzymolysis temperature，enzymolysis pH，and reaction time on the hydrolysis results were investigated with FOs production as index. The results showed that the optimal enzymolysis conditions were as follows，the ratio of liquid to solid 1∶25（g/mL），enzyme concentration 1 800 U/mL， temperature 45℃，pH 4.0 and reaction time 24 h. The average contents of FOs reached 0.93 mmol/L. On this basis， the results of DPPH，hydroxyl radical and superoxide anion clearance showed that FOs had strong antioxidant activity. The effect of FOs on scavenging and reducing power of superoxide anion was linearly correlated with the dose.