Ultrasonic-assisted extraction (UAE) technique has been investigated to extract polysaccharides from pineapple core as a by-product using response surface methodology. A Box–Behnken design was employed to optimize the conditions for the maximum extraction yield of polysaccharides. The results demonstrated that the optimum extraction conditions were as follows: water/solid material ratio of 29.5 mL/g, extraction temperature of 66.3 °C and extraction time of 46.7 min. Under these conditions, the extraction yield of pineapple core polysaccharides (PCPs) was 16.7%. The structure of PCPs was analyzed by Fourier transform-infrared spectroscopy (FT-IR) analysis, X-ray diffractometry (XRD), SEM (scanning electron microscope) and gas chromatography–mass spectrometry (GC–MS). The results of thermogravimetric analysis indicated that the PCPs had a good thermal stability at temperatures below 250 °C. The extracted polysaccharides had a porous structure with rough surface. The extracted polysaccharides had strong scavenging activities on DPPH and hydroxyl radicals. Furthermore, they demonstrated interesting water-holding and fat-binding capacities (3.11 and 4.25 g/g, respectively). The results revealed that polysaccharides displayed good emulsifying and foaming properties. Overall, the findings suggest that PCPs are a promising source of antioxidants and may have potential applications in functional food industries.

研究了超声辅助提取（UAE）技术，使用响应面方法从菠萝芯中提取多糖作为副产物。采用Box–Behnken设计来优化条件，以最大程度提高多糖的提取率。结果表明，最佳提取条件为：水/固料比为29.5 mL / g，提取温度为66.3°C，提取时间为46.7 min。在这些条件下，菠萝核心多糖（PCPs）的提取率为16.7％。通过傅里叶变换红外光谱（FT-IR）分析，X射线衍射（XRD），SEM（扫描电子显微镜）和气相色谱-质谱（GC-MS）分析了五氯苯酚的结构。热重分析的结果表明，五氯苯酚在低于250°C的温度下具有良好的热稳定性。提取的多糖具有表面粗糙的多孔结构。提取的多糖对DPPH和羟基具有较强的清除活性。此外，他们还表现出令人感兴趣的保水能力和结合脂肪的能力（分别为3.11和4.25 g / g）。结果表明，多糖显示出良好的乳化和发泡性能。总体而言，研究结果表明五氯苯酚是有前途的抗氧化剂来源，可能在功能性食品行业中具有潜在的应用。此外，他们还表现出令人感兴趣的保水能力和结合脂肪的能力（分别为3.11和4.25 g / g）。结果表明，多糖显示出良好的乳化和发泡性能。总体而言，研究结果表明五氯苯酚是有前途的抗氧化剂来源，可能在功能性食品行业中具有潜在的应用。此外，他们还表现出令人感兴趣的保水能力和结合脂肪的能力（分别为3.11和4.25 g / g）。结果表明，多糖显示出良好的乳化和发泡性能。总体而言，研究结果表明五氯苯酚是有前途的抗氧化剂来源，可能在功能性食品行业中具有潜在的应用。