Abstract: In this study,pomelo peel was used as raw material,ultrasonic-microwave collaborative extraction technology was used to extract pomelo peel polysaccharide.The optimal extraction process was optimized in response to the surface.Decolorization and deproteinization of pomelo peel polysaccharide were carried out,and their structure and antioxidant activity were analyzed experimentally.The results showed that the optimum process of ultrasonic-microwave collaborative extraction of pomelo peel polysaccharide was as follows:Microwave power 400 W for 34 min with liquid-solid ratio 39∶1 (mL∶g) at pH 9.0.Under above conditions,the yield of polysaccharide reached 10.41%.Moreover,Uv-spectrum analysis showed that there was no protein and nucleic acid residue.Gel permeation chromatography was used to determine the average molecular weight of pomelo peel polysaccharide to 2.4×104 Da.The results of LC-MS showed that the polysaccharide was acid heteropolysaccharide which consisting of Mannose,rhamnose,glucuronic acid,galacturonic acid,glucose,galactose,arabinose with a molar ratio of 0.502∶0.960∶0.295∶6.331∶40.673∶10.732∶7.923.Furthermore,scanning electron microscope and infrared spectrum analysis showed that the polysaccharide was mainly irregular fragment structure,accompanied by some small irregular particles,the surface of the fragment was rough,and the resulting polysaccharide presented irregular shape,indicating that the polysaccharide had amorphous structure and was a pyranoid glycoside ring skeleton.The results of antioxidant activity showed that pomelo peel polysaccharides had better free radical scavenging effect,and the scavenging rates of DPPH free radical,hydroxyl free radical and ABTS free radical were 55.58%,46.32% and 40.25%,respectively,when the mass concentration was 1.0 mg/mL.The results of this experiment provide a basis for further separation and purification,structural characterization,bioactivity research of pomelo peel polysaccharides and development of functional food with potential.
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