海南柠檬皮多糖的提取工艺及体外抗氧化活性研究

目的探索柠檬皮中多糖的超声波提取工艺条件和体外抗氧化活性。方法以海南万宁柠檬皮为原料,通过单因素试验和四因素三水平正交试验研究料液比、超声时间、超声温度、超声功率对柠檬皮多糖提取率的影响,并采用铁离子还原法研究其体外抗氧化活性。结果最佳提取工艺条件是:料液比1:40(g/ml)、超声时间40 min、超声温度50℃、超声功率300 W,柠檬皮多糖平均提取率为10.29%。其体外抗氧化活性随多糖质量浓度的增大呈线性增强。结论该工艺稳定、可行,适合海南柠檬皮多糖的提取,且柠檬皮多糖有较强抗氧化活性。

Extraction Process and In Vitro Antioxidant Activity of Polysaccharide from Hainan Lemon Peel

Objective To research the ultrasonic extraction conditions of polysaccharide from lemon peel and its in vitro antioxidant activity.Methods Taking Hainan Wanning lemon peel as raw material,the effects of solid-liquid ratio,extraction time,extraction temperature and ultrasonic power on extraction yield of polysaccharide from lemon peel were investigated by means of single factor test and L9(34)orthogonal experiment,and ferric ion reducing antioxidant power (FRAP) method was used to determine the in vitro antioxidant activity of the polysaccharide.Results The optimal ultrasonic-assisted extraction conditions were as follows: solid-liquid ratio of 1:40 (g/ml),extraction time of 40 min, extraction temperature of 50 ℃, and ultrasonic power of 300 W. The average extractionyield reached 10.29 %. The antioxidant capacity of polysaccharide from lemon peel showed a linear relationship withits concentration. Conclusion The extraction process of polysaccharide from lemon peel was stable and feasible, andthe polysaccharide has strong antioxidant activity.