血柚皮多糖的碱法提取及其抗氧化活性研究

Study on Alkali Extracting Technology and Anti-oxidant Activity of Polysaccharides from Blood Pummelo Peel

本文以漳州血柚皮为原料,采用碱浸提法对血柚皮多糖进行提取,并以苯酚—硫酸法测定多糖提取率.分别对料液比、提取温度、氢氧化钠浓度、提取时间进行单因素和正交试验,并通过极差、方差分析对提取过程显著影响提取率的因素进行统计分析.结果表明,碱浸法提取血柚皮中多糖的最佳工艺条件为:料液比为1∶30、提取温度为93℃、提取时间为3.5 h、氢氧化钠浓度为3%,在此工艺条件下,多糖提取率可达20.77%.对猪油的抗氧化试验结果表明,血柚皮多糖具有一定的抗油脂氧化能力,且抗氧化能力与与含量存在剂量效应关系,能延长含猪油食品的保质期,是一种潜在的效果好,安全性能高的天然抗氧化物质.

The Polysaccharides from blood pummelo peel was carried out by alkali extraction, and the extraction yield was measured by coloration method with phenol-sulfuric acid. The effects of extraction yield on parameters including material-to-liquid ratio, extraction temperature, NaOH concentration and extraction time were investigated by single factor test and orthogonal array design methods. And the notability difference was analyzed with the statistic method of range and variance. Results showed that the optimal conditions were as follows： the material-to-liquid ratio was 1：30, the extraction temperature was 93℃ ,NaOH concentration was 3% and the extraction time was 3.5h. The extraction yield of the polysaccharides from blood pummelo peel reached up to 20.77%. Polysaccharides from blood pummelo peel had the dose-effect relationship of anti-oxidant to lard and could prolong the shelf life of food containing lard. Polysaccharides from blood pummelo peel were a potential product of natural, safe and effective antioxidant.