食品工业科技2012，Vol.33Issue(5)：215-219,5.
橘皮粗多糖的提取工艺优化及抗氧化活性评价
Optimization of extraction technology of orange peel crude polysaccharides and evaluation of its antioxidant activity
摘要
Abstract
The response surface methodology was employed to study microwave extraction（ME） crude polysaccharide from orange peel,and the antioxidant activities of crude orange peel polysaccharide（OPP） was evaluated.The best possible combination of extraction parameters was obtained with the response surface methodology（RSM）,at a three-variable,three-level experiment Box-Behnken design（BBD）.The antioxidant activities of OPP was evaluate on the basis of Fenton reaction and 2,2-diphenyl-1-picrylhydrazyl（DPPH·） free radical scavenging assay in vitro.The optimum extraction parameters were as follows：extracting time 18min,the ratio of solid to liquid 1：25（g/mL）,microwave power 250W.Under these conditions,the extraction yield of crude polysaccharide with ME was 33.71%,higher than that of classical refluxing extraction（15.75%）.Furthermore,the antioxidant activities of OPP was evaluated on the basis of hydroxyl（·OH） and 2,2-diphenyl-1-picrylhydrazyl（DPPH·） free radical scavenging assay,respectively.The results showed that the OPP possessing pronounced ·OH and DPPH· free radical scavenging activity,might explore as a potential antioxidant in food industry and pharmaceuticals.In comparison with classical refluxing extraction,the ME showed obvious advantages in shorter extraction times,higher extraction yield,at lower energy costs,higher antioxidant activity and so on.关键词
橘子皮/多糖/微波/工艺/抗氧化活性Key words
orange peel/polysaccharides/microwave/technology/antioxidant activity分类
轻工纺织引用本文复制引用
董航,陈瑞战,李世哲,于京,杨思敏,李元..橘皮粗多糖的提取工艺优化及抗氧化活性评价[J].食品工业科技,2012,33(5):215-219,5.基金项目
吉林省自然科学基金项目 （）
吉林省教育厅“十二五”科学技术研究重大项目 （）
