百香果皮多糖的组成及其体外抗氧化活性分析

Composition and in vitro antioxidant activity of polysaccharides from passion fruit shell

为探究百香果皮多糖(passion fruit shell polysaccharide,PFSP)的组成,以广西百香果为原料,从果皮中提取、分离纯化获得多糖,采用红外光谱等方法分析PFSP的结构特征,并通过体外抗氧化实验测定其抗氧化活性。结果显示,百香果皮多糖主要由6种单糖组成,分别是葡萄糖、木糖、半乳糖醛酸、鼠李糖、半乳糖和阿拉伯糖,分子摩尔比为14.72∶1.15∶17.29∶1.86∶1.70∶1。体外抗氧化实验结果表明,百香果皮多糖组分对DPPH·、羟基自由基、超氧阴离子自由基及ABTS +自由基的最大清除率分别为82.07%、81.52%、22.43%和64.10%,显示出良好的抗氧化活性。该研究对于百香果的综合利用具有现实意义,可为百香果皮多糖在功能食品、药品领域中的开发利用提供参考依据。

In order to explore the composition of polysaccharides from Passion fruit shell, Passion fruit shell polysaccharides (PFSP) were separated and purified, and the structure characteristics of PFSP were analyzed, followed by determining their in vitro antioxidant activity. The results showed that PFSP were mainly composed of glucose, xylose, galacturonic acid, rhamnose, galactose and arabinose in a molar ratio of14.72∶1.15∶17.29∶1.86∶1.70∶1. Moreover, in vitro antioxidant experiments showed that their maximum scavenging rates of DPPH·,·OH, O -2·, and ABTS·+ were 82.07%, 81.52%,22.43% and 64.10%, respectively, which showed that PFSP had good antioxidant activity. This study has practical significance for comprehensive utilization of Passion fruit shell, and it also provides a reference for developing and utilizing PFSP in the fields of functional foods and medicines.