XUE Yan, LI Li, LIU Guang-rong, WANG Xiao-yue, WANG qiao-e, DONG Yin-mao. Study on polysaccharides submerged fermentation from Dendrobium officinale and its antioxidant activity[J]. Science and Technology of Food Industry, 2017, (09): 155-159. DOI: 10.13386/j.issn1002-0306.2017.09.021
Citation: XUE Yan, LI Li, LIU Guang-rong, WANG Xiao-yue, WANG qiao-e, DONG Yin-mao. Study on polysaccharides submerged fermentation from Dendrobium officinale and its antioxidant activity[J]. Science and Technology of Food Industry, 2017, (09): 155-159. DOI: 10.13386/j.issn1002-0306.2017.09.021

Study on polysaccharides submerged fermentation from Dendrobium officinale and its antioxidant activity

  • In this paper, the suitable submerged fermentation method and antioxidant activity of Dendrobium officinale polysaccharide ( DOP) were studied. The effects of temperature, agitation speed, p H and time on yield of cerevisiae were investigated on the basis of single-factor experiments and orthogonal test for fermentation. The optimum fermentation process parameters were fermentation temperature 28 ℃, p H 4.5, agitation speed 170 r/min, fermentation time 54 h. The total antioxidant capacity, DPPH and ABTS free radical scavenging capacity of Dendrobium officinale polysaccharide has been improved by fermentation, and has very strong dose-response relationship.Average molecular weight of polysaccharide by water extraction and fermentation measured by the GPC-MALLS system showed that it was decreased from 4.234 × 105 to 1.077 × 105 after fermentation.The improvement of antioxidant capacity may be related to the decrease of molecular weight.
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