荔枝壳多糖的超声波提取及其抗氧化活性研究

The Ultrasonic Extraction of Litchi Pericarp Polysaccharides and Study on Its Antioxidant Activity

[目的]优化荔枝壳多糖的超声提取工艺,并研究其抗氧化活性。[方法]通过单因素试验和正交试验研究提取温度、提取时间、提取功率和料液比对荔枝壳多糖提取率的影响,确定最佳提取工艺;采用总抗氧化活性评价荔枝壳多糖的抗氧化活性。[结果]荔枝壳多糖的最佳提取工艺为提取温度80℃,提取时间2.5 h,超声功率180 W,料液比为1∶25 g/m L;荔枝壳多糖总抗氧化活性随多糖浓度增大而提高。[结论]该提取工艺简单、高效,荔枝壳多糖提取率高,提取的多糖具有抗氧化活性。

[Objective] The aim was to optimize ultrasonic extraction conditions and study antioxidant activities of litchi pericarp polysaccharides. [Method] The effects of extraction temperature,time,ultrasonic power,solid-to-liquid ratio on polysaccharides yield were investigated by single-factor experiments and orthogonal experiment to obtain optimum extraction conditions; the antioxidant activities of litchi pericarp polysaccharides were evaluated by the total antioxidant activity. [Result] Optimum extraction process were extraction temperature of 80 ℃,extraction time of 2. 5 hours,ultrasonic power of 180 W,solid-liquid ratio of 1∶ 25 g / m L; the total antioxidant activity was increased with the increasing concentration of polysaccharides. [Conclusion] The extraction process is simple and efficient. The extraction rate of litchi pericarp polysaccharides with antioxidant activities is high.