摘要
该研究以广陈皮为原料,利用超声波辅助提取法提取陈皮多糖,采用单因素试验优化陈皮多糖提取工艺并对其抗氧化活性进行研究,建立以葡萄糖为标准品,采用苯酚-硫酸法测定广陈皮多糖含量的定量分析方法。采用正交试验以多糖得率为指标优化工艺参数:料液比为1∶45(g/mL),提取时间为10 min,超声功率为350 W,提取温度为65℃,在此条件下,陈皮多糖得率高达40.06%。结果表明,广陈皮多糖对1,1-二苯基-2-三硝基苯肼自由基(DPPH·)的最大清除率为85.19%,对羟基自由基(·OH)的最大清除率为63.42%。
In this study,with Citrus reticulata Blanco.as the raw material,the polysaccharides are extracted from tangerine peel by ultrasonic-assisted extraction method.Single factor test is used to optimize the extraction technology of polysaccharides from tangerine peel and study their antioxidant activities.A quantitative analytical method is established for the determination of polysaccharide content from tangerine peel by phenol-sulfuric acid method with glucose as the standard sample.The technology parameters are optimized by orthogonal test with the yield of polysaccharides as the index:the solid-liquid ratio is 1∶45(g/mL),the extraction time is 10 min,the ultrasonic power is 350 W and the extraction temperature is 65℃.Under these conditions,the yield of polysaccharides from tangerine peel could reach 40.06%.The results show that the maximum scavenging rate of polysaccharides to 1,1-diphenyl-2-picrylhydrazyl radical(DPPH·)and hydroxyl radical(·OH)is 85.19%and 63.42%respectively.
作者
唐婷范
李雪松
卢梦影
田玉红
徐紫薇
程昊
TANG Ting-fan;LI Xue-song;LU Meng-ying;TIAN Yu-hong;XU Zi-wei;CHENG Hao(Guangxi Liuzhou River Snails Rice Noodles Engineering Technology Research Center,Guangxi Key Laboratory of Green Processing of Sugar Resources,College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China)
出处
《中国调味品》
CAS
北大核心
2024年第5期183-187,204,共6页
China Condiment
基金
国家自然科学基金项目(22268012)
广西自然科学基金面上项目(2022GXNSFAA035490,2021GXNSFAA220067)。
关键词
广陈皮
多糖
提取工艺
抗氧化活性
清除率
Citrus reticulata Blanco.
polysaccharides
extraction technology
antioxidant activity
scavenging rate
