南瓜多糖的提取及其抗氧化性研究

【目的】对酶法提取南瓜多糖的提取条件进行优化,并对其抗氧化能力进行测定.【方法】以南瓜为原料,通过单因素试验和正交试验优化了南瓜多糖果胶酶提取工艺条件,并采用水杨酸法测定了南瓜多糖对羟基自由基(·OH)的清除效果.【结果】南瓜多糖的最佳提取工艺条件为:提取温度30℃,果胶酶质量浓度2.0%,料液比1∶40,提取时间2.5h;该工艺条件下多糖的得率为27.19%.南瓜多糖质量浓度为0.3 mg/mL时对羟基自由基(·OH)的清除率最高,清除率为23.30%.【结论】研究结果为南瓜的精深加工提供了理论依据,并为深入研究南瓜多糖的功效奠定了基础.

Extraction and antioxidant activity on pumpkin polysaccharide

Obj ective]The aim of this study is to optimize the enzymatic extraction condition of pump-kin polysaccharide,and to detect the antioxidant properties of pumpkin polysaccharide.[Method]The pec-tinase extraction of polysaccharide from pumpkin was investigated,and the extraction parameters were studied by single factor and orthogonal experiments.The scavenging effects of the polysaccharide on hy-droxyl radical (· OH)were evaluated with salicylic acid assay.[Result]The optimum extraction condi-tions were as follows:extraction temperature at 30 ℃,pectinase concentration 2.0%,solid-liquid ratio 1∶40 and extraction time for 2.5 h.The polysaccharide extraction rate reached to 27.19%.The highest clearance rate for hydroxyl radicals(·OH)reached to 23.30% when the polysaccharide at 0.3 mg/mL.[Conclusion]This research provides a theoretical basis for the deep processing of the pumpkin,and laid the foundation for further study on pumpkin polysaccharide efficacy.