Ultrasonic extraction of jujube polysaccharide and its structure and antioxidant activity characterization
YANG Yanmin, ZHENG Zhenjia, GAO Lin, ZHANG Yanlei, ZHANG Rentang*
(College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Taian 271018, China)
Abstract: The response surface method was used to optimize the ultrasonic extraction process of polysaccharides from Hami jujube. Ultraviolet spectroscopy, infrared spectroscopy, ion chromatography, etc. were used for the characterization of the preliminary structural of red jujube polysaccharides, and the antioxidant activity was evaluated in vitro and in vivo experiment. The results showed that the optimized conditions for the extraction of jujube polysaccharide was: ultrasonic power 200 W at 48 ℃ for 23 min with liquid to material ratio 16∶1 mL/g, and the yield was (3.11±0.45)%. Jujube polysaccharide was a pyran-type glycoside ring skeleton of an α-glycosidic bond, mainly composed of arabinose, galactose, and glucose at the ratio of 45.90∶19.72∶19.88. The scavenging rates for DPPH and ABTS+ free radicals were 89.65% and 99%, respectively, and the total reducing power was 0.765. It had a protective effect on zebrafish oxidative damage induced by metronidazole in the range of 1-25 μg/mL. The extraction method is simple, and the extracted polysaccharide has strong antioxidant activity.
杨燕敏,郑振佳,高琳,等. 红枣多糖超声波提取、结构表征及抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(5): 120-126.
YANG Yanmin,ZHENG Zhenjia,GAO Lin,et al. Ultrasonic extraction of jujube polysaccharide and its structure and antioxidant activity characterization[J]. Food and Fermentation Industries, 2021, 47(5): 120-126.
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2021, Vol. 47 
