超声-微波协同辅助优化酸枣果肉多糖提取工艺及抗氧化活性研究

Optimization of Ultrasound-Microwave Assisted Extraction of Ploysaccharides from Sour Jujube Pulp and Its Antioxidant Activity

目的:采用超声-微波协同提取的方法对酸枣果肉中多糖的提取工艺进行优化,并对所提酸枣果肉多糖进行抗氧化作用研究。方法:以单因素试验为基础,选取超声温度、料液比、微波-超声联用超声时间进行响应面分析,优化的酸枣果肉提取工艺的最佳条件为超声提取温度60℃、液料比1∶40(g/mL)、协同处理方式为微波2 min、超声16 min。结果:在此工艺条件下,酸枣果肉的总多糖最优得率为(42.61±0.78)%,对不同提取溶剂而言,pH=7的柠檬酸-柠檬酸钠缓冲溶液较去离子水有较好的多糖提取率。结论:酸枣多糖具有较强的1,1-二苯基-2-苦基肼自由基(DPPH·)清除能力和羟自由基(·OH)清除能力,且具有剂量依赖性,为酸枣保健食品的开发提供科学依据。

【Objective】 The ultrasonic-microwave synergistic extraction method was used to optimize the extraction process of polysaccharides in sour jujube pulp,and its antioxidant effect was studied. 【Method】 According to the results of the single-factor experiments,ultrasonic temperature,solid-to-solvent ratio and microwave-ultrasonic treatment time were selected for response surface analysis. The optimal conditions for the optimal extraction process of sour jujube pulp were the ultrasonic extraction temperature 60 ℃ and the solid to liquid ratio1 ∶ 40(g/m L),the cooperative processing method were microwave for 2 min and ultrasonic for 16 min. 【Result】 Under this process condition,the optimal yield of total polysaccharides in sour jujube pulp was(42. 61 ± 0. 78) %. For different extraction solvents,the citric acidsodium citrate buffer solution with p H equal to 7 had a better extraction rate of polysaccharides than deionized water. 【Conclusion】 Jujube polysaccharide had strong 1,1-Diphenyl-2-picrylhydrazyl free radical(DPPH·) scavenging ability and hydroxyl radical(·OH) scavenging ability in a dose-dependent manner,which could provide scientific basis for the development of sour jujube health food.