College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Molecules. 2019 Jan 28;24(3):461. doi: 10.3390/molecules24030461.
In order to evaluate effects of extraction techniques on the physicochemical characteristics and antioxidant activities of kiwifruit polysaccharides (KPS), and further explore KPS as functional food ingredients, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were optimized for the extraction of KPS. Furthermore, the physicochemical structures and antioxidant activities of KPS extracted by different techniques were investigated. The optimal extraction conditions of UAE and MAE for the extraction of KPS were obtained by response surface methodology. Different extraction techniques significantly affected the contents of uronic acids, molecular weights, molar ratios of constituent monosaccharides, and the degree of esterification of KPS. Results showed that KPS exhibited remarkable DPPH and ABTS radical scavenging activities, and reducing power. The high antioxidant activities observed in KPS extracted by the MAE method (KPS-M) might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acid. Results suggested that the MAE method could be a good potential technique for the extraction of KPS with high antioxidant activity, and KPS could be further explored as functional food ingredients.
为了评估提取技术对猕猴桃多糖（KPS）理化特性和抗氧化活性的影响，并进一步探索 KPS 作为功能性食品成分的潜力，采用微波辅助提取（MAE）和超声辅助提取（UAE）优化了 KPS 的提取工艺。此外，还研究了不同技术提取的 KPS 的理化结构和抗氧化活性。通过响应面法得到了 UAE 和 MAE 提取 KPS 的最佳提取条件。不同提取技术对 KPS 中糖醛酸含量、分子量、单糖组成摩尔比和酯化度有显著影响。结果表明，KPS 对 DPPH 和 ABTS 自由基具有显著的清除能力和还原能力。MAE 法提取的 KPS（KPS-M）具有较高的抗氧化活性，这可能部分归因于其低分子量和较高的未甲基化半乳糖醛酸含量。结果表明，MAE 法可能是一种提取具有高抗氧化活性的 KPS 的潜在良好技术，并且可以进一步探索 KPS 作为功能性食品成分的潜力。
