摘要
研究菠萝皮渣多糖的提取工艺参数,并对提取的多糖进行体外抗氧化活性的评价。单因素试验和三因素二次通用旋转组合设计试验表明,菠萝皮渣多糖的最佳提取工艺为料液比1:25(m/V)、提取时间5h、提取温度70℃。提取的多糖具有一定的抗氧化活性,对O2·和ABTS自由基的清除率表现为显著的量效关系,清除O2·和ABTS自由基的半抑制率(IC50)分别为1.76mg/ml和2.49mg/ml。
Polysaccharides in Ananas comosus （L.） Merr. （pineapple） peel, a byproduct from the extraction of pineapple juice, were extracted using hot water. On the basis of single factor experiments, three crucial extraction parameters such as material/ water ratio and extraction time and temperature were optimized for maximizing yield of polysaccharides from pineapple peel using a three-variable, five-level quadratic rotation combination experimental design. Subsequently, the in vitro antioxidant activities of the polysaccharides from pineapple peel were evaluated by superoxide anion radical, hydroxyl radical and ABTS radical scavenging assays. A maximum amount of 23.72 mg of polysaccharides was obtained from 1 g of pineapple peel by the optimal extraction for 5 h using 70 ~C hot water at a material/water ratio of 1：25 （m/V）. The polysaceharides from pineapple peel had a certain degree of antioxidant activities in vitro： scavenge hydroxyl radicals and ABTS radicals in a dose-dependant manner with the ICsos of 1.76 and 2.49 mg/ml, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期172-175,共4页
Food Science
关键词
菠萝皮渣
多糖
抗氧化
通用旋转组合设计
pineapple peel
polysaccharide
antioxidation
rotation combination experimental design
作者简介
罗建平（1966-），男，教授，博士，研究方向为食品生物化学。E—mail：jianpinglu01966@yahoo．com．cn
