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目的：从油柑中提取油柑多糖，并分析其清除氧自由基作用。方法：建立热水提取乙醇沉淀鞣酸除蛋白Ｈ２Ｏ２脱色工艺制备油柑多糖（ＰｅＰＳ），并作了糖及蛋白质含量测定、多糖的特征分析及清除氧自由基活性测定。结果：油柑多糖得率为１．９４％。多糖经ＳｅｐｈａｄｅｘＧ１００柱层析，洗脱峰为一糖峰及一蛋白峰。总糖含量为６４．５％。蛋白质含量为３５．０％。红外吸收光谱分析（ＩＲ），具有多糖及蛋白质的特征吸收峰。差示扫描量热分析（ＤＳＣ），结果见该多糖除出现１１７．２０℃的特大吸热峰外，尚有三个小吸热峰和一个小放热峰。测定清除·ＯＨ自由基活性，其ＩＣ５０为６３８μｇ；清除超氧阴离子自由基（Ｏ２）活性，其ＩＣ５０为５００μｇ；抑制脂质过氧化（ＬＰＯ）作用，其ＩＣ５０为１．２５ｍｇ。结论：油柑多糖具有清除氧自由基的作用，其活性大小与多糖的用量呈正相关。
OBJECTIVE: To extract polysaccharides from kumquat, and to analyze its role in scavenging oxygen free radicals. Methods: To establish the extraction of oil tangerine polysaccharide (PePS) by hot water extraction, ethanol precipitation, tannic acid removing protein and H2O2 decolorization technology. The content of sugar and protein, the characteristic of polysaccharide and the scavenging activity of oxygen free radical were determined. Results: The kiwifruit polysaccharide yield was 1.94%. Polysaccharide by SephadexG 100 column chromatography, elution peak for a sugar peak and a protein peak. The total sugar content is 64.5%. The protein content is 35.0%. Infrared absorption spectroscopy (IR), with characteristic absorption peaks for polysaccharides and proteins. Differential scanning calorimetry (DSC) showed that there were three small endotherms and one small exothermic peak in addition to the extra-large endotherm at 117.20 ℃. The activity of scavenging · OH radical was determined with an IC50 of 638 μg; the activity of scavenging superoxide anion radical (O2) was determined with an IC50 of 500 μg; and the inhibition of lipid peroxidation (LPO) with an IC50 of 1.25 mg. Conclusion: The kumquat polysaccharide has the function of scavenging oxygen free radicals. The activity of kumquat polysaccharide has a positive correlation with the polysaccharide dosage.