饲料研究2024，Vol.47Issue(16)：79-84,6.DOI:10.13557/j.cnki.issn1002-2813.2024.16.015
榛子青皮多糖的提取工艺优化及其抗氧化活性评价
Optimization of extraction process of hazelnut green skin polysaccharides and evaluation of their antioxidant activity
摘要
Abstract
The experiment aimed to optimize the extraction process of hazelnut green peel polysaccharides and study their antioxidant activity.Based on single-factor experiments,the water extraction process of hazelnut green peel polysaccharides was optimized using response surface design.The structure was analyzed using ultraviolet spectroscopy(UV)and Fourier-transform infrared spectroscopy(FT-IR),and its antioxidant activity was evaluated.The results showed that under the conditions of a liquid-to-material ratio of 56 mL/g,extraction temperature of 65 ℃,and extraction time of 140 min,the polysaccharide extraction rate was(5.15±0.27)％,which was comparable to the predicted value of the model.The FT-IR results indicated the presence of characteristic absorption signals of polysaccharides in hazelnut green peel polysaccharides.Hazelnut green peel polysaccharides had the ability to scavenge DPPH and ABTS radicals and exhibit significant iron reduction capacity.The study indicates that the response surface optimization of the water extraction process for hazelnut green peel polysaccharides is feasible and can provide a reference for subsequent extraction production and application research of hazelnut green peel polysaccharides.关键词
榛子青皮多糖/响应面优化/提取工艺/抗氧化活性Key words
hazelnut green skin polysaccharides/optimization by response surface methodology/structural characterization/antioxidant activity分类
农业科技引用本文复制引用
袁永旭,黄志程,贡永鹏,闫馨慈,吕炀,周扬,李明,崔艳艳..榛子青皮多糖的提取工艺优化及其抗氧化活性评价[J].饲料研究,2024,47(16):79-84,6.基金项目
吉林省教育厅科学研究项目(项目编号:JJKH20230594),通化师范学院科研基金项目(项目编号:2022028ND) （项目编号:JJKH20230594）
