超声波-微波联合辅助提取澳洲坚果青皮多糖工艺优化及其抗氧化活性  

Optimization of ultrasonic-microwave assisted extraction process of polysaccharide from macadamia green husk and its antioxidant activity

作　　者：郭刚军[1,2] 胡小静 付镓榕[1,2] 马尚玄 董超 徐文婷 魏元苗 贺熙勇 GUO Gangjun;HU Xiaojing;FU Jiarong;MA Shangxuan;DONG Chao;XU Wenting;WEI Yuanmiao;HE Xiyong(Yunnan Institute of Tropical Crops,Jinghong,Yunnan,666100,China;Yunnan Macadamia Agricultural Engineering Research Center,Jinghong,Yunnan,666100,China;College of Notoginseng Medicine and Pharmacy,Wenshan University,Wenshan,Yunnan,663099,China)

机构地区：[1]云南省热带作物科学研究所,云南景洪666100 [2]云南省澳洲坚果农业工程研究中心,云南景洪666100 [3]文山学院三七医药学院,云南文山663099

出　　处：《中国南方果树》2024年第3期87-95,共9页South China Fruits

基　　金：云南省重大科技专项计划(202202AE090006);云南省创新引导与科技型企业培育计划(202404BP090014);云南省热带作物科技创新体系建设专项(RF2024-6);云南省技术创新人才项目(202405AD350060);“兴滇英才支持计划”项目;西双版纳州“雨林英才支持计划”项目资助。

摘　　要：为了开发澳洲坚果青皮多糖产品,促进澳洲坚果青皮的综合利用,我们以澳洲坚果青皮为试材,比较澳洲坚果果实不同部位的多糖提取率,并采用超声波-微波联合辅助法,运用单因素与正交试验比较微波功率、提取时间、料液比、超声温度4个因素对多糖提取率的影响,研究其最优提取条件。以维生素C为对照,测定澳洲坚果青皮多糖清除1,1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基的能力与还原力,评价其抗氧化活性。结果表明,澳洲坚果果实不同部位中,青皮多糖提取率最高。青皮多糖超声波-微波联合辅助提取工艺中各因素对提取率的影响力从高到低依次为提取时间>料液比>超声温度>微波功率,且均达到极显著水平(p<0.01),最佳提取工艺条件为提取时间90 min、超声温度65℃、料液比(1∶25)g/mL、微波功率400 W,此条件下提取率达到1.96%。澳洲坚果青皮多糖的抗氧化活性与质量浓度呈极显著正相关(p<0.01),相关系数R分别为0.9707、0.9813、0.9912,具有较强的DPPH、羟基自由基清除能力和较高的还原力,其半抑制浓度(IC 50)分别为38.55、20.38、41.51μg/mL,相同浓度下略低于维生素C。To develop polysaccharide products from macadamia green husk,improve integrated utilization of macadamia green husk,the extraction rate of polysaccharide from different parts of macadamia fruit was compared.Effects of microwave power,extraction time,solid-to-liquid ratio and ultrasonic temperature on the extraction rate of polysaccharide were compared by ultrasonic-microwave assisted extraction methods using one-factor and orthogonal test to study the best extraction conditions.The scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals,and reducing power were investigated to evaluate its antioxidant activity by comparing with vitamin C as control.The results showed that the extraction rate of polysaccharides from macadamia green husk was the highest in different parts of macadamia fruit.Effects of all factors of ultrasonic-microwave assisted extraction process on extraction rate could be ranked from high to low as following:extraction time,solid-to-liquid ratio,ultrasonic temperature and microwave power.There were extremely significant differences among all the factors.The optimal extraction condition was as following:extraction time of 90 min,ultrasonic temperature of 65℃,solid-to-liquid ratio of 1:25(g/mL),microwave power of 400 W.Under this condition,the extraction rate of polysaccharide from macadamia green husk was up to 1.96%.The antioxidant activities of macadamia green husk polysaccharide was extremely positive correlated to mass concentration(p<0.01),with correlation coefficients of 0.9707,0.9813 and 0.9912,respectively,with strong scavenging capacities against DPPH and hydroxyl radicals and reducing power,and with half maximal inhibitory concentration(IC 50)of 38.55,20.38 and 41.51μg/mL,respectively,which were lower than vitamin C at the same concentration.

关 键 词：澳洲坚果 青皮多糖 提取 超声波 微波 抗氧化 

分 类 号：R28[医药卫生—中药学]