不同提取方法对柑橘皮果胶组分和抗氧化性的影响田长城.pdfVIP

2013, Vol.34, No.13 83 1,2 2 1 (1. 230009 2. 233030) (PEH) (PEO)(5.4%)(5.3%) -1 (24.4%) 110210181745cm 77.0%68.0% DPPH Effect of Extraction Methods on Determination of Pectin Composition and Antioxidant Activity of Citrus Peel 1,2 2 1 TIAN Chang-cheng XU Hui MENG Hai-tao (1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China 2. Department of Biology and Food Engineering, Bengbu College, Bengbu 233030, China) Abstract Two pectin extracts from citrus peel were obtained with hydrochloric acid and ammonium oxalate, and then their pectin composition, monosaccharide composition and infrared spectral characteristics were analyzed. Moreover, the antioxidant activities of the two extracts were compared. The results indicated high DE (degree of esterifi cation) in both extracts. The pectin prepared with hydrochloric acid (PEH) contained more rhamnose (5.4%, molar ratio) and a trace of mannose, and demonstrated a lower relative molecular mass than the pectin obtained with ammonium oxalate (PEA). However, PEA contained more mannose (5.3%, molar ratio) and arabinose (24.4%, molar ratio). Both pectins displayed absorption peaks at 1102, 1018 cm-1 -1 and 1745 cm indicating the existence of uronic acid and CH O- groups. They were 3 effective at scavenging superoxide anion radical with scavenging rate of 77.0% and 68.0%, resepctively. In add