桂七青芒果皮多糖提取工艺的响应面优化及其体外抗氧化活性

以桂七青芒的果皮为原料,参考单因素实验结果,设立多糖得率为响应值,采用响应面法优化超声波辅助提取桂七青芒果皮中多糖的工艺,测定桂七青芒果皮多糖对自由基的清除效果及总还原力以衡量其抗氧化活性。结果表明,超声波辅助提取桂七青芒果皮多糖的最佳工艺参数:提取温度68 ℃,液料比73:1 mL/g,超声功率620 W,超声时间20 min。在此条件下实测多糖得率为13.64%±0.12%,与模型预测值14.06%的相对误差<3%,说明该工艺可行。多糖的抗氧化活性体外测试表明:当多糖浓度为4.3 mg/mL时,对羟基自由基、超氧阴离子自由基、ABTS自由基的清除率可达52.41%、83.47%、59.10%,总还原力达到0.455,说明桂七青芒果皮多糖具有较好的抗氧化活性,且其抗氧化能力与多糖浓度成正向线性关系。

Optimization of Polysaccharides from Guiqi-mango Peels by Response Surface Methodology and Its Antioxidant Activity in Vitro

Based on the results of single factor experiments, the yield of polysaccharides was taken as the response, the ultrasonic-assisted extraction of polysaccharides from Guiqi-mango peels optimized by response surface methodology were carried out. The antioxidant activities of polysaccharides were then studied by free radical scavenging effects and total reducing power. The results showed that the optimized extraction process of polysaccharides were as follows:Temperature 68℃, liquid-material ratio 73:1 mL/g, ultrasonic power 620 W, ultrasonic time 20 min. Under the optimized conditions, the average extraction yield was 13.64%±0.12%, which had a relative error less than 3%with the expected yield of 14.06%. Clearance rates on·OH, O₂-·, ABTS radical were 52.41%, 83.47%, 59.10% when the polysaccharides concentration was 4.3 mg/mL, and the total reducing power was 0.455.It showed that polysaccharides from Guiqi-mango peels had a good antioxidant activity which would be stronger with higher concentration.