无患子果皮多糖微波提取工艺及抗氧化活性研究

doi:10.3969/j.issn.0253-2417.2018.04.017

Abstract

Abstract: The microwave extraction technology and in vitro antioxidant capacity of polysaccharides from Sapindus peel were studied in this work, and the primary structure of the polysaccharide was also characterized. The effects of microwave extraction temperature, extraction time and liquid-solid ratio on the yield of polysaccharides were investigated. The microwave extraction process was optimized by response surface analysis. The results showed that the optimum extraction process conditions were as follows:extraction temperature 92℃, extraction time 26 min, liquid-solid ratio 25:1(mL:g). The maximal yield of polysaccharides reached 3.47%. Sapindus peel polysaccharide is mainly composed of glucose, xylose, galactose, arabinose and fructose, with typical polysaccharide IR characteristics. In addition, the anti-oxidative activity of polysaccharides was evaluated by the scavenging ability on hydroxyl radicals and DPPH free radicals. Sapindus peel polysaccharides showed strong antioxidant activity in a concentration-dependent manner, and the antioxidant activity of the crude polysaccharides was significantly higher than that of purified polysaccharides. The antioxidant activity of polysaccharides has a certain correlation with the glycoprotein structure.

Key words: sapindus peel polysaccharide, microwave extraction, response surface methodology, structural characterization, antioxidant activity

CLC Number:

TQ35

LIU Dandan, HAN Weifan, JIANG Jianxin, ZHU Liwei. Technology of Microwave-assisted Extraction of Sapindus Peel Polysaccharide and Its Antioxidant Activity[J]. Chemistry and Industry of Forest Products, 2018, 38(4): 109-116.

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Technology of Microwave-assisted Extraction of Sapindus Peel Polysaccharide and Its Antioxidant Activity

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