| 杨杰,王欣宇,赵冰馨,罗咏佳,毛杨洋,黎先发.油橄榄果渣中的多糖提取、结构表征及抗氧化活性[J].中国粮油学报,2025,40(6):128-135 |
| 油橄榄果渣中的多糖提取、结构表征及抗氧化活性 |
| Extraction and Antioxidant Activity of Polysaccharides from Olea europaea fruit residue |
| 投稿时间：2024-07-30 修订日期：2024-12-30 |
| DOI： |
| 中文关键词: 油橄榄 果渣 多糖 提取 活性 |
| 英文关键词:olive pomace polysaccharide extraction activity |
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| 中文摘要: |
| 橄榄果榨油后会产生大量的橄榄果渣,而现阶段对橄榄果渣的研究较少。本研究以油橄榄果渣为原料,采用热水浸提法提取橄榄果渣多糖,考查了提取温度、提取时间、固液比对果渣多糖得率的影响,在此基础上通过正交试验考查了影响多糖提取率的主次因素,通过扫描电镜、高效液相色谱、傅里叶红外光谱测定了多糖的形貌与分子结构。在此基础上测定了橄榄果渣多糖的抗氧化性能。结果表明：在热水提取时间100 min,提取温度80℃,固液比为1:40的最佳条件下,多糖的得率为4.1%；橄榄果渣多糖是由甘露糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、阿拉伯糖、等组成。扫描电镜显示多糖分子间交联非常紧密；在多糖浓度为3.5 mg/mL时,橄榄果渣多糖对DPPH自由基和ABTS自由基的清除率分别为88.2%和48.1%。 |
| 英文摘要: |
| A large amount of olive residues were produced form Olea europaea fruit after oil extracted by squeeze, and there are fewer research on Olea europaea fruit residue. In this work, Olea europaea fruit residue was used as the raw material by hot water soaking extraction method to extract olive fruit residue polysaccharides, and the effect of extracting temperature, extraction time, and solid fluid ratio on extraction rate of polysaccharides was investigated. The main and secondary factors affecting the extraction rate of polysaccharides were investigated by the orthogonal test. The morphology and molecular structure of polysaccharides were determined by scanning electron microscopes, high-performance liquid chromatography, Fourier infrared spectrometers. On this basis, the antioxidant performance of Olea europaea fruit residue polysaccharides are determined. The results show that at the best condition of the extraction time of the hot water of 100 min, the extraction temperature of 80 °C, and the solid fluid ratio of 1:40, the polysaccharide obtain rate is 4.1%; Olea europaea fruit residue polysaccharides are composed of D-Mannose, L-rhamnose monohydrate, Glucuronic acid, D-Galacturonic acid, glucose, Galactose, L-Arabinoseetc. The scan electron microscope shows that the interface between polysaccharides is very tight; when the concentration is 3.5 mg/mL, the removal rate of Olea europaea fruit residue polysaccharides on DPPH free radicals and ABTS free radicals is 88.2% and 48.1%, respectively. |
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