麻疯树果壳多糖的提取及抗氧化作用研究

Extraction and Antioxidant Activity of Polysaccharides from Jatropha Curcas Fruit Shell

研究麻疯树果壳多糖的提取工艺条件及抗氧化活性。采用麻疯树果壳为原料,以多糖得率为指标,在单因素的基础上,通过正交试验,研究了提取温度、提取时间、料水比和乙醇浓度4个因素对麻疯树果壳多糖得率的影响,并对其抗氧化活性进行研究。结果表明,麻疯树果壳多糖的最佳提取工艺条件为:温度90℃,时间2.5 h,料水比1∶20(g/m L),乙醇体积分数为90%,在此条件下麻疯树果壳多糖得率为5.75%。乙醇体积分数对麻疯树果壳多糖得率的影响程度达显著水平,而提取温度、料水比和提取时间对麻疯树果壳多糖得率没有显著的影响。麻疯树果壳多糖具有较好的清除·OH和DPPH·的能力,且其具有一定的还原能力。

The extraction technology and antioxidation activity of polysaccharides from Jatropha curcas Fruit Shell were studied. The content of polysaccharides was determined using fruit shell of jatropha as raw material. On the basis of single factor test, the effects of four factors including temperature, time, solid-liquid ratio and ethanol concentration on polysaccharide yield were studied through orthogonal experiment design. Besides, an-tioxidant activity of the polysaccharides was studied in this paper. The established optimum technological pa-rameters were temperature 90℃, extraction time 2.5 h, solid-water ratio1∶20（g/mL）, and ethanol concentra-tion 90%. The yield of polysaccharides was 5.75%under the optical conditions. The ethanol concentration had significant effect on polysaccharide yield, and extraction temperature, solid-water ratio and extraction time had no significant effect. The polysaccharides of fruit shell of jatropha showed good capabilities to scavenge·OH and DPPH·with certain reducing power activity.