为确定青萝卜多糖（Green Radish Polysaccharides, GRP）的最佳提取工艺，以酶活力、酶解温度、酶解时间和料液比为因素，GRP提取得率为指标，单因素试验的基础上，通过响应面法确定GRP提取的最佳工艺为：酶活力为285 U/g、酶解温度48 ℃、酶解时间59 min、料液比1:21，在该条件下GRP提取得率平均值为5.34%。GRP主要由10种单糖组成，其摩尔比为甘露糖:核糖:鼠李糖:萄糖醛酸:半乳糖醛酸:葡萄糖:半乳糖:木糖:阿拉伯糖:岩藻糖=0.827:0.365:1.216:1.519:2.853:66.215:17.425:0.295:8.713:0.574。GRP具有较好的抗氧化能力，其清除2,2’-连氮基-双-(3-乙基苯并二氢噻唑啉-6-磺酸)［2,2’-Azidobis (3-Ethylbenzo Dihydrothiazoline-6-Sulfonic)，ABTS］自由基、羟基（Oxhydryl, •OH）自由基、1,1-二苯基-2-三硝基苯肼（1,1-Diphenyl-2-Trinitrophenylhydrazine, DPPH）自由基的清除率分别为91.14%、85.31%、62.73%，半抑制质量浓度（Half Maximal Inhibitory Concentration, IC50）分别为10.78、8.42和17.40 mg/mL。该研究确定了提取GRP的最佳工艺，明确了其单糖组成及结构，明确了其具有良好的抗氧化活性，为青萝卜多糖生理活性的进一步研究与保健食品开发提供借鉴和参考。

The extraction process for green radish polysaccharide (GRP) was optimized to improve the extraction yield of GRP by varying the enzyme activity, enzymatic hydrolysis time and temperature, and solid-solvent ratio in singlefactor experiments using response surface methodology. The optimal GRP extraction process involved an enzyme activity of 285 U/g, an enzymatic hydrolysis temperature of 48 ℃, an enzymatic hydrolysis time of 59 min, and a solid-solvent ratio of 1:21. The average yield of GRP extracted using this process was 5.34%. GRP was composed primarily of ten monosaccharides with a molar ratio of mannose: ribose: rhamnose: glucuronic acid: galacturonic acid: glucose: galactose: xylose: arabinose: fuc ose = 0.827: 0.365: 1.216: 1.519: 2.853: 66.215: 17.425: 0.295: 8.713: 0.574. Additionally, GRP presented excellent antioxidant capacity, and its scavenging rates for 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonate) radical, hydroxyl radical, and 1,1-diphenyl-2-trinitrophenylhydrazine radical were 91.14%, 85.31%, and 62.73%, respectively, with half-maximal inhibitory concentrations of 10.78, 8.42, and 17.40 mg/mL, respectively. The optimal GRP extraction process, monosaccharide composition and structure of GPR, and excellent antioxidant activity of GPR were determined, providing a reference for further research on the physiological activity of GRP and development of relevant health food.

渤海大学校级科研项目（0522xn050）