动态高压微射流辅助提取石榴皮多糖工艺优化及其抗氧化活性  

Optimization of Dynamic High⁃Pressure Microfluidization⁃Assisted Extraction and Antioxidant Activities of Polysaccharides from Pomegranate Peel

作　　者：高岳[1] 刘玉 袁欣彤 胡秋华 王若雅 皇甫珊珊 郭瑞明 赵圣明[2] GAO Yue;LIU Yu;YUAN Xintong;HU Qiuhua;WANG Ruoya;HUANGFU Shanshan;GUO Ruiming;ZHAO Shengming(Faculty of Food Science and Technology,Suzhou Polytechnic Institute of Agriculture,Suzhou 215008,Jiangsu,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China)

机构地区：[1]苏州农业职业技术学院食品科技学院,江苏苏州215008 [2]河南科技学院食品学院,河南新乡453003

出　　处：《食品研究与开发》2024年第13期136-143,共8页Food Research and Development

基　　金：苏州农业职业技术学院标志性成果(项目)培育基金项目(19BZ1002);江苏省高等学校大学生创新创业训练计划项目(202012808025Y);江苏省“青蓝工程”优秀教学团队资助(苏教师函[2023]27号)。

摘　　要：以石榴皮为原料,优化动态高压微射流辅助提取石榴皮多糖工艺并探究其抗氧化活性。通过单因素试验分析料液比、微射流压力、提取时间以及提取温度对石榴皮多糖得率的影响。进一步通过响应面试验优化提取工艺,试验结果确定最佳工艺条件为料液比1∶34(g/mL)、微射流压力106 MPa、提取时间2.6 h,在该工艺条件下石榴皮多糖得率为(29.07±0.42)%,与预测值接近,表明模型拟合良好,该优化工艺准确可行。同时提取的石榴皮多糖对DPPH·、·OH及ABTS^(+)·具有较好的清除活性。Polysaccharides were extracted from pomegranate peel by dynamic high pressure microfluidization⁃assisted extraction,and the antioxidant activity of the extracted polysaccharides was determined.The effects of solid⁃to⁃liquid ratio,microfluidization pressure,extraction time,and extraction temperature on the yield of polysaccharides from pomegranate peel were analyzed by single factor experiments.The extraction process was optimized by response surface methodology as extraction with the solid⁃liquid ratio of 1∶34(g/mL)at 106 MPa for 2.6 h.The yield of polysaccharides extracted with the optimized process from pomegranate peel was(29.07±0.42)%,which was close to the expected value,indicating that the process had high accuracy and feasibility.In addition,the extracted pomegranate peel polysaccharides showed significant scavenging activities against DPPH·,·OH,and ABTS^(+)·free radicals in vitro.

关 键 词：工艺优化 石榴皮 多糖提取 动态高压微射流 抗氧化性 

分 类 号：TS209[轻工技术与工程—食品科学]