苹果果皮和果肉多糖的组成及抗氧化活性比较

Comparison of composition and antioxidant activity of polysaccharides from apple peel and apple flesh

为探究苹果果皮和果肉多糖的差异,采用传统的热水浸提法,分别从苹果果皮和果肉渣中提取苹果果皮多糖(APP)和苹果果肉多糖(AFP),采用PMP柱前衍生高效液相色谱法对2种多糖进行单糖组成分析并通过体外抗氧化体系对其抗氧化活性进行比较。结果表明:APP和AFP均由甘露糖、核糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、木糖、半乳糖、阿拉伯糖、岩藻糖这10种单糖组成,且主要由阿拉伯糖、半乳糖醛酸和半乳糖组成,但单糖比例存在很大差异。2种多糖均表现出很强的DPPH·和·OH清除能力和较弱的还原力,在相同的浓度下,APP的抗氧化活性显著高于AFP。

To explore the difference between apple peel and apple flesh polysaccharides, traditional hot water extracting method was used to extract apple peel polysaccharides （APP） and apple flesh polysaccbarides （AFP） from apple peel and flesh pomace, respectively. Then high performance liquid chromatography （HPLC） based on precol- umn derivatization with PMP was employed to investigate the composition of APP and AFP. Besides, the antioxidant activity of APP and AFP were evaluated in vitro. The results showed that both APP and AFP were composed of mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, xylose, galactose, arabinose, fucose with ara- binose, galacturonic acid and galactose being the main components, however their proportion differed greatly. APP and AFP exhibited strong DPPH · and · OH radical scavenging capacity and relative low reducing powers, while the antioxidant activity of APP was higher than AFP at the same concentration.