超声波-微波协同提取西瓜皮多糖及体外抗氧化活性研究  

Study on Ultrasonic and Microwave Synergistic Extraction of Watermelon Peel Polysaccharide and Its Antioxidation in Vitro

作　　者：王秀杰 相艳 金杰 WANG Xiujie;XIANG Yan;JIN Jie(Department of Pharmaceutical Engineering Jiangsu Provincial Xuzhou Pharmaceutical Vocational College,Xuzhou 221116,China)

机构地区：[1]江苏省徐州医药高等职业学校制药工程系,江苏徐州221116

出　　处：《现代食品》2022年第4期165-169,共5页Modern Food

摘　　要：本文选用西瓜皮为原料,以西瓜皮多糖得率为评价指标,采用超声-微波协同法对西瓜皮多糖进行了研究。试验得到西瓜皮多糖提取的最佳工艺为料液比1∶50(g∶mL),温度80℃,功率250 W,时间400 s,提取溶剂pH=7,在此工艺条件下得到的西瓜皮多糖提取物为黄褐色粉末状,多糖得率达到13.10%,参照《枸杞多糖》的产品标准,符合质量标准要求。本研究得到的西瓜皮多糖提取物总抗氧化能力分别比常用的食品抗氧化剂维生素C和BHA高出了131%和23%。In this paper,the watermelon rind was selected as the raw material,and the watermelon rind polysaccharide yield was used as the evaluation index.The best extraction process of watermelon peel polysaccharide was obtained by experiment as follows:the ratio of solid to liquid is 1∶50(g∶mL),the temperature is 80℃,the power is 250 W,the time is 400 s,and the pH of the extraction solvent is 7.The watermelon obtained under this process condition,the skin polysaccharide extract is yellow-brown powder,and the polysaccharide yield reaches 13.10%,which meets the quality standard according to the product standard of"Lycium barbarum polysaccharide".The total antioxidant capacity of the watermelon rind polysaccharide extract obtained in this study was 131%and 23%higher than the commonly used food antioxidants vitamin C and BHA,respectively.

关 键 词：西瓜皮 植物多糖 超声波-微波 提取 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]