张莉++赵巧丽++刘翠芳++胡会刚

摘 要 为研究芒果皮渣中多糖的提取工艺及其抗氧化活性，在单因素试验的基础上，通过正交试验优化芒果皮渣多糖的提取工艺参数，同时利用清除DPPH·法、·OH法和O2-·法评价其体外抗氧化活性。结果表明，超声波辅助提取芒果皮渣多糖的最佳工艺条件为提取温度80℃、超声功率160 W、提取时间90 min、料液比1∶2 g/mL、提取次数2次，在此条件下多糖提取率可达0.81%。体外抗氧化试验表明，芒果皮渣多糖对DPPH·、·OH和O2-·均有一定的清除能力，随着质量浓度的增加，清除能力逐渐增强。当浓度为1.0 mg/mL时，他们的清除率分别达到93.1%、94.5%和8.89%。本研究建立了新鲜芒果皮渣多糖的提取工艺，并评价了其体外抗氧化活性，可为芒果资源的充分利用、研究开发等提供理论依据。

关键词 芒果皮渣 ；多糖 ；超声波 ；提取工艺 ；抗氧化活性

中图分类号 S667.7 文献标识码 A Doi：10.12008/j.issn.1009-2196.2017.10.016

Analysis of Antioxidant Activities of Polysaccharides Extracted from

Mango Peels by Ultrasonic Extraction Process

ZHANG Li1） ZHAO Qiaoli1） LIU Cuifang2） HU Huigang1）

（1 South Subtropical Crops Research Institute/Key Laboratory of tropical fruit biology，

Ministry of Agriculture， CATAS， Zhanjiang， Guangding 524091；

2 College of Agriculture， Guangdong Ocean University， Zhanjiang， Guangding 524001）

Abstract In order to explore the extraction technology of polysaccharides from mango peels and evaluate their antioxidant activities， polysaccharides were extracted from mango peels to optimize their extraction parameters and develop their extraction method by orthogonal test on the basis of single factor experiments， and their antioxidant activities were evaluated by scavenging assays against DPPH， hydroxyl radicals and superoxide radicals. The results showed that the optimum extraction conditions were obtained using two extraction cycles at 80℃ with a solid-to-liquid ratio of 1∶2 g/mL， an extraction time of 90 min， and an ultrasonic power of 160 W. Under these conditions， the extraction yield of polysaccharides was 0.81%. In vitro antioxidant experiment showed that the mango polysaccharides possessed some scavenging capacity against DPPH， hydroxyl radicals and superoxide radicals， which enhanced with the concentration of the polysaccharides. When the concentration of the mango polysaccharides was 1.0 mg/mL the antioxidant scavenging rates were 93.1%， 94.5% and 8.89% for DPPH， hydroxyl radicals and superoxide radicals， respectively. An optimal technology for extracting polysaccharides from mango peels was established， and the antioxidant activities of the polysaccharides were evaluated， which would provide a theoretical reference for further research and development and efficient utilization of mango resources.

Keywords mango peels ； polysaccharides ； ultrasonic ； extraction technology ； antioxidant

芒果（Mangifera indica），又名蜜望、悶果，是漆树科常绿乔木，含有丰富的糖类、蛋白质、矿物质、维生素等营养成分，素有“热带水果之王”之称[1]。据统计，中国热带亚热带地区芒果种植面积达8 600 hm2，总产量达几十万吨，并有数家果肉加工厂，但芒果不可食用的果皮约占鲜果重9%～16%，由于加工利用技术和相关研究的匮乏，导致大量皮渣被丢弃成为农业废弃物[2]，不仅造成资源浪费，还加重了环境污染。因此，研究芒果皮渣的深加工和利用，对于拉长芒果产业链，开发天然抗氧化剂，提高芒果的经济价值具有重要的现实意义[3]。endprint

多糖是一类由单糖通过糖苷键链接而成的生物大分子，广泛存在于植物、动物细胞膜、微生物及海藻细胞壁中[1]。……