吴世芳1，尚天翠1，2，李雪茹1，2，贺鹏鹏1，2，吾守尔阿洪·阿吉1，田 铸1，2*
（1.伊犁师范大学生物科学与技术学院，伊宁835000；
2.伊犁师范大学微生物资源保护与开发利用重点实验室，伊宁835000）
摘要：为探究新疆哈密瓜副产物瓜皮中多酚的提取工艺及抗氧化能力，实验选取新疆地区哈密瓜（阿拉密），以其副产物瓜皮为原料，通过单因素实验和正交实验采用超声辅助乙醇提取法对哈密瓜皮多酚进行提取优化，并通过DPPH自由基清除能力、羟基自由基清除能力和ABTS＋自由基清除能力测定哈密瓜皮多酚的抗氧化性。结果表明，当料液比为1∶25g/mL、超声温度为60℃、超声时间为40min时，哈密瓜皮多酚含量为28.32mg/g。抗氧化结果表明，随着哈密瓜皮多酚质量浓度的增加，其抗氧化能力逐渐增强，当多酚质量浓度为100 mg/g时，DPPH自由基清除率为91.33%、羟基自由基清除率为77.82%，ABTS＋自由基清除率为93.99%，表明哈密瓜皮多酚具有较强的抗氧化活性。该研究可为新疆哈密瓜副产物的综合利用提供理论依据。
关键词：哈密瓜；多酚；抗氧化；超声辅助提取
中图分类号：TS201.2 文献标识码：A 文章编号：1674-506X（2025）06-0073-0006
Optimization of Polyphenol Extraction Process and Analysis of Antioxidant Activity of Cantaloupe Rind in Xinjiang
WU Shifang1，SHANG Tiancui1，2，LI Xueru1，2，HE Pengpeng1，2，WUSHOUERAHONG · Aji1，TIAN Zhu1，2*
（1.College of Biological Sciences and Technology，Yili Normal University，Yining 835000，China；
2.Key Laboratory of Microbial Resources Conservation，Development and Utilization，Yili Normal University，
Yining 835000，China）
Abstract: In order to explore the extraction process and antioxidant capacity of polyphenol from the byproduct rind of Xinjiang cantaloupe （Alami），byproducts cantaloupe rinds were used as raw materials. The ultrasonic-assisted ethanol extraction method of extracting polyphenols from the cantaloupe rind was optimized through single factor experiment and orthogonal experiment. The antioxidant activity of polyphenols in cantaloupe rind was determined by DPPH free radical scavenging ability， hydroxyl free radical scavenging ability and ABTS＋ free radical scavenging ability. The results showed that when the ratio of solid to liquid was 1∶25 g/mL， the ultrasonic temperature was 60 ℃ and the ultrasonic time was 40 min，the polyphenol content in cantaloupe was the 28.32 mg/g. The antioxidation results showed that with the increase of cantaloupe rind polyphenol concentration， its antioxidant capacity gradually increased. When the mass concentration of polyphenol was 100 mg/g， the DPPH free radical scavenging capacity was 91.33%，the hydroxyl free radical scavenging capacity was 77.82%， and the ABTS＋ free radical scavenging capacity was 93.99% . The results indicated that polyphenols of cantaloupe rind had strong antioxidant activity. This study can provide theoretical basis for the comprehensive utilization of Xinjiang cantaloupe byproducts.
Keywords: cantaloupe；polyphenol；antioxidation；ultrasonic assisted extraction
doi: 10.3969/j.issn.1674-506X.2025.06-010
