Study on ultrasonic extraction and anti-oxidation activity of polysaccharide obtained from Citrus reticulate peel

Authors

LIU Cunfang, School of Chemical & Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
SHI Juan, School of Chemical & Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China
ZHANG Qiang, School of Chemical & Environmental Sciences, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China

Abstract

The extraction process of Citrus reticulate peel polysaccharide was studied by single factor experiment which controlled extraction temperature, extraction time, ultrasonic power and liquid ratio. The orthogonal experiment was texted and based on single factor experiments, then determined the best extraction process by experimental data. The oxidation resistance of Citrus reticulate peel polysaccharide was determined by Fenton reaction. The results showed that the extraction rate of Citrus reticulate peel polysaccharide could reach 28.86% when the extraction temperature was 70 ℃, extraction time 50 min, ultrasonic power 280 W, solid-liquid ratio 1∶25(g/mL). The hydroxyl radicals were cleared by Citrus reticulate peel polysaccharide which showed Citrus reticulate peel polysaccharide had oxidation resistance, then Polysaccharides and hydroxyl free radical clearance existed concentration-response relationship.

Publication Date

8-28-2016

First Page

147

Last Page

150

DOI

10.13652/j.issn.1003-5788.2016.08.036

Recommended Citation

Cunfang, LIU; Juan, SHI; and Qiang, ZHANG (2016) "Study on ultrasonic extraction and anti-oxidation activity of polysaccharide obtained from Citrus reticulate peel," Food and Machinery: Vol. 32: Iss. 8, Article 36.
DOI: 10.13652/j.issn.1003-5788.2016.08.036
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/36

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