芒果皮渣多糖的超声波辅助提取及其抗氧化活性研究

为研究芒果皮渣中多糖的提取工艺及其抗氧化活性,在单因素试验的基础上,通过正交试验优化芒果皮渣多糖的提取工艺参数,同时利用清除DPPH·法、·OH法和O2-·法评价其体外抗氧化活性。结果表明,超声波辅助提取芒果皮渣多糖的最佳工艺条件为提取温度80℃、超声功率160 W、提取时间90 min、料液比1∶2 g/m L、提取次数2次,在此条件下多糖提取率可达0.81%。体外抗氧化试验表明,芒果皮渣多糖对DPPH·、·OH和O2-·均有一定的清除能力,随着质量浓度的增加,清除能力逐渐增强。当浓度为1.0 mg/m L时,他们的清除率分别达到93.1%、94.5%和8.89%。本研究建立了新鲜芒果皮渣多糖的提取工艺,并评价了其体外抗氧化活性,可为芒果资源的充分利用、研究开发等提供理论依据。

Analysis of Antioxidant Activities of Polysaccharides Extracted from Mango Peels by Ultrasonic Extraction Process

In order to explore the extraction technology of polysaccharides from mango peels and evaluate their antioxidant activities, polysaccharides were extracted from mango peels to optimize their extraction parameters and develop their extraction method by orthogonal test on the basis of single factor experiments, and their antioxidant activities were evaluated by scavenging assays against DPPH, hydroxyl radicals and superoxide radicals. The results showed that the optimum extraction conditions were obtained using two extraction cycles at 80℃ with a solid-to-liquid ratio of 1:2 g/mL, an extraction time of 90 min, and an ultrasonic power of 160 W. Under these conditions, the extraction yield of polysaccharides was 0.81% . In vitro antioxidant experiment showed that the mango polysaccharides possessed some scavenging capacity against DPPH, hydroxyl radicals and superoxide radicals, which enhanced with the concentration of the polysaccharides. When the concentration of the mango polysaccharides was 1.0 mg/mL the antioxidant scavenging rates were 93.1%, 94.5% and 8.89% for DPPH, hydroxyl radicals and superoxide radicals, respectively. An optimal technology for extracting polysaccharides from mango peels was established, and the antioxidant activities of the polysaccharides were evaluated, which would provide a theoretical reference for further research and development and efficient utilization of mango resources.