榨前分离苹果皮多糖的鉴定及抗氧化活性研究  

Purification and antioxidative activity of polysaccharides from cold-extracting apple peel

作　　者：窦姣[1] 郭玉蓉[1] 薛战锋[1] 陈玮琦[1] 李锦运[1] 孟永宏[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2014年第1期111-115,共5页Science and Technology of Food Industry

基　　金：农业部现代苹果产业技术体系建设专项基金资助(CARS-28)

摘　　要：以榨前分离苹果皮为原料,采用超声波辅助法提取多糖,通过改变洗脱液的极性对多糖进行分离纯化,并对各组分的抗氧化活性进行分析。结果表明:多糖样品经过DE-52纤维素柱梯度洗脱得到三个含量较大的洗脱峰,分别为水、0.3mol/L NaCl和0.9mol/L NaCl洗脱组分。采用Sephadex G-200凝胶柱对洗脱组分进一步纯化,得到APPSH2O、APPS-0.3mol/L和APPS-0.9mol/L三种不同组分的多糖纯品。抗氧化实验表明:三种不同组分多糖均有一定的还原力、清除·OH、DPPH·,O-2·的能力,但其抗氧化能力均小于粗多糖和V C。Apple polysaccharides were extracted from cold-extracting apple peel.The isolation and purification of apple polysaccharides were studied by changing the polarity of eluent and the antioxidative activity of polysaeeharides were analysed.The results indicated that apple polysaccharides of apple peel through DE-52 cellulose column chromatography obtained three main elution peaks. The main elution components of water, 0.3mol/L NaCl and 0.9mol/L NaCl were further pured by Sephadex G-200 medium and were named as APPS- H^O,APPS-0.3mol/L and APPS-O.gmol/L.The antioxidation experiments showed that all of three polysaccharides had the reducing powers and the scavenging activity of OH, DPPH. and 02- , but the antioxidative activities were lower than the crude polysaccharides and Vc.

关 键 词：苹果皮 多糖 分离纯化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]