提取方式对南瓜皮粗多糖化学组成及抗氧化活性的影响  

Chemical Composition and Antioxidant Activity of Crude Polysaccharides Extracted from Pumpkin Peel as Affected by Different Extraction Methods

作　　者：王强[1] 李贵节[1] 周雅琳[1] 赵欣[1] 

机构地区：[1]重庆第二师范学院生物与化学工程系,重庆400067

出　　处：《食品科学》2013年第14期118-121,共4页Food Science

基　　金：重庆市教委科学技术研究项目(KJ121504);2013年重庆高校创新团队建设计划项目(KJTD201325)

摘　　要：研究传统水提、超声波辅助提取和微波辅助提取3种不同提取方式对南瓜皮粗多糖(CPPPs)的组成和抗氧化活性的影响。结果表明:3种提取方式对CPPPs均有显著影响,其中微波辅助提取的CPPPs得率最高(4.52%);3种提取方式对5种单糖物质的量比和多糖分子质量分布有显著影响(P<0.05);传统水提、超声波辅助提取和微波辅助提取3种提取方式所得CPPPs对DPPH自由基的IC50值分别为0.18、0.27、0.24mg/mL,其中传统水提CPPPs的抗氧化活性最高,经过超声波辅助提取或微波辅助提取的CPPPs的DPPH自由基清除活性显著低于传统水提法。The influence of different extraction methods,including conventional water extraction,ultrasound-assisted water extraction,and microwave-assisted water extraction,on chemical composition and antioxidant activity of crude polysaccharides extracted from pumpkin peel（CPPPs） was investigated.The results showed that the extraction yield of CPPPs was significantly affected by extraction method and the highest extraction yield（4.52%） of CPPPs was obtaiend with microwave-assisted water extraction.It was found that the monosaccharide composition and molecular size distribution of CPPPs were also significantly affected by extraction method.The DPPH radical scavenging activity of CPPPs from conventional water extraction,ultrasound-assisted water extraction,and microwave-assisted water extraction presented IC50 values of 0.18,0.27 mg/mL,and 0.24 mg/mL,respectively.Therefore,CPPPs obtained by conventional water extraction possessed much higher DPPH radical scavenging activity than those obtained by the two other methods.

关 键 词：南瓜皮 粗多糖 提取方式 组成 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]