小白杏多糖的提取、结构表征及抗氧化活性分析OA

[Objective]To explore the extraction process and structural characterization of polysaccharides from Xiaobai apricots.[Methods]Xinjiang Xiaobai apricots are used as raw materials.The extraction process of Xiaobai apricot polysaccharides is optimized using response surface methodology(RSM).The structural properties of the polysaccharides are characterized by high-performance liquid chromatography(HPLC),Fourier transform infrared spectroscopy(FT-IR),differential refractometry,and scanning electron microscopy(SEM).The antioxidant activity is evaluated by measuring the scavenging abilities of DPPH radicals,ABTS+radicals,and hydroxyl radicals.[Results]The optimal extraction conditions are determined as a solid-to-liquid ratio of 1∶40(g/mL),extraction time of 6 h,and extraction temperature of 80℃,under which the polysaccharide yield is 7.75%.The polysaccharides are mainly composed of L-rhamnose(8.27%),D-galacturonic acid(41.81%),D-glucose(27.47%),D-galactose(9.25%),and L-arabinose(6.47%).The high content of D-galacturonic acid indicates that the Xiaobai apricot polysaccharides are mainly pectic polysaccharides.At a concentration of 0.6 mg/mL,the scavenging rates for ABTS+,DPPH,and hydroxyl radicals are 73.00%,64.10%,and 40.50%,respectively,showing strong antioxidant activity against ABTS+radicals in vitro.[Conclusion]The Xiaobai apricot polysaccharides are composed of rhamnose,galacturonic acid,glucose,galactose,and arabinose,and possess a citrus pectin-like structure.