正交法优化陈皮多糖提取工艺及其体外抗氧化活性研究

Optimization of Extraction Process and Antioxidant Activity of Tangerine Peel Polysaccharide by Orthogonal Method

摘要: 目的：探究陈皮多糖提取率的影响因素，优化多糖的提取工艺条件，评价多糖的体外抗氧化活性。方法：以料液比、超声时间、超声温度为条件进行单因素试验，并进行正交试验优化提取条件；利用对DPPH自由基和羟基自由基的清除率进行陈皮多糖的体外抗氧化研究。结果：提取工艺最佳条件为超声时间30 min，料液比1:40，超声温度70℃，提取率为22.32%。结论：正交试验优选了陈皮多糖的最佳提取工艺，体外抗氧化研究验证了陈皮多糖具有抗氧化活性且呈现出较好的量效关系。本研究为陈皮的进一步开发利用提供了依据。

Abstract: Objective: To explore the factors affecting the extraction rate of Tangerine peel polysaccharide, optimize the extraction conditions of polysaccharide, and evaluate the antioxidant activity of polysaccharide in vitro. Methods: Single factor experiments were carried out with solid-liquid ratio, ultrasonic time and ultrasonic temperature as the conditions, and orthogonal experiments were used to optimize the extraction conditions. The antioxidant activity of Tangerine peel polysaccharide was studied in vitro by using the scavenging rate of DPPH free radicals and hydroxyl free radicals. Results: The optimum extraction conditions were as follows: the ratio of solid to liquid was 1:40, the ultrasonic time was 30 min, and the ultrasonic temperature was 70˚C. The extraction rate was 22.32%. Conclusion: The optimum extraction process of Tangerine peel polysaccharide was optimized by orthogonal test, and the in vitro antioxidant study verified that the Tangerine peel polysaccharide had good in vitro antioxidant activity. This study provides a basis for the further development and utilization of Tangerine peel.