不同干制方式的荔枝多糖理化特性和抗氧化活性比较  

Comparison of Physicochemical Properties and Antioxidant Activity of Polysaccharides from Litchi Pulp Dried by Different Methods

作　　者：黄菲[1,2] 郭亚娟[1,2] 张瑞芬[1] 张名位[1] 刘洋[1,2] 白亚娟[1,2] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广州510610 [2]华中农业大学食品科技学院,武汉430070

出　　处：《中国食品学报》2016年第3期212-218,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金-广东联合基金重点项目(U1301211);广东省应用型科技研发专项资金项目(2015B020230005);广东省中国科学院战略合作专项(2013B091500076)

摘　　要：为了探讨不同干制方式对荔枝果肉多糖理化特性与抗氧化活性的影响,比较真空冷冻干制荔枝多糖(FVD)、真空微波干制荔枝多糖(MVD)和热泵干制荔枝多糖(HPD)的基本成分、分子质量分布、紫外光谱特征等理化性质的差异;采用总抗氧化能力检测法(ABTS、FRAP)和超氧阴离子自由基(O2-·)清除能力等方法比较其抗氧化活性。结果表明,3种多糖的中性糖、蛋白和糖醛酸含量是FVD>HPD>MVD,总酚含量是HPD>FVD>MVD;MVD和HPD中高分子质量多糖减少,低分子质量多糖增加;HPD在3种多糖中表现出最好的抗氧化活性,其ABTS、FRAP和O2-·值分别是(127.28±0.75)μmol TE/g DW,(186.28±8.23)μmol TE/g DW和(12.43±0.23)mg VCE/g。不同的干制方式对荔枝果肉多糖的理化特征影响存在显著差异,热泵干制的荔枝果肉中多糖表现出较强的抗氧化活性。Litchi polysaccharides（LPs） from dried litchi pulp obtained by vacuum freeze-, vacuum microwave-and heat pump-drying methods were comparatively studied on the physicochemical properties and antioxidant activity. Polysaccharides from three dried litchi pulp were respectively extracted with hot water, precipitated with ethanol and named FVD, MVD and HPD, from vacuum freeze-, vacuum microwave-and heat pump-dried litchi pulp, respectively. The physicochemical properties of LPs were analyzed through the basic composition, the molecular weight distribution and UV spectrum. ABTS, FRAP and O^2-· assay systems were used to evaluate antioxidant activities of LPs. The results showed that FVD contained the highest contents of neutral sugar, protein and uronic acid while HPD contained the highest contents of total phenolic. The content of high molecular weight polysaccharides in HPD and MVD were reduced and the content of low molecular weight polysaccharides was increased. In addition, HPD showed the strongest antioxidant activity among three litchi polysaccharides. The ABTS, FRAP and O^2-· value of HPD were（127.28±0.75） μmol TE/g DW,（186.28±8.23） μmol TE/g DW and（12.43 ±0.23） mg VCE/g. In summary, different drying methods have different effect on the physicochemical properties and polysaccharides from heat pump dried litchi pulp show the best antioxidant activity.

关 键 词：荔枝 多糖 干制方式 抗氧化 理化性质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]