秋葵果皮多糖基本结构特征、流变性能及抗氧化特性
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摘要
采用热水浴(60℃)、沸水浴和酸法从秋葵[Abelmoschusesculentus(L.) Moench]果皮中依次提取、纯化各多糖组分,所得组分分别记为水溶性多糖-1(OPWE-60)、水溶性多糖-2(OPWE-100)、酸溶性多糖(OPAE-60),并对比了秋葵果皮多糖基本结构特征,流变性能及抗氧化能力差异。结果显示,秋葵果皮中主要含有OPWE-60(12.0%)、OPWE-100(8.0%)以及少量OPAE-60(0.8%),三者均富含Gal和GalA,其他组成单糖还有Rha、Ara、Glc和GlcA,表明上述3种秋葵果皮多糖均为果胶类多糖。在相同浓度下,OPWE-60比OPWE-100、OPAE-60拥有更高的表观黏度。相对于另外两个组分,OPWE-60拥有更好地清除DPPH自由基和羟基自由基能力。因此,秋葵果皮的主要组分在60℃提取温度下便能提取获得,同时该组分具有较好抗氧化功能和高黏性特征,在食品工业中具有潜在应用价值。
In this paper,polysaccharides were sequentially extracted from the okra [Abelmoschusesculentus(L.) Moench] peel by hot water(60 ℃),boiling water and acidic solution,whose components were named as water soluble polysaccharide-1(OPWE-60),water soluble polysaccharide-2(OPWE-100) and acid soluble polysaccharide(OPAE-60),respectively.In addition,basic structural characteristics,rheological properties and antioxidant activities of okra polysaccharides were investigated and compared.The results showed that okra peel mainly contained OPWE-60(12.0%),OPWE-100(8.0%) and a small amount of OPAE-60(0.8%),all of which were rich in Gal and GalA,and other monosaccharides(Rha,Ara,Glc and GlcA),indicating that the above three okra peel polysaccharides are pectin-like polysaccharides.Apparent viscosity of OPWE-60 was higher than that of OPWE-100 and OPAE-60.OPWE-60 had better ability to scavenge DPPH and hydroxyl radicals.Therefore,the main component of okra peel(OPWE-60) which has good antioxidant activity and high viscosity,has potential applications in food industry.
In this paper,polysaccharides were sequentially extracted from the okra [Abelmoschusesculentus(L.) Moench] peel by hot water(60 ℃),boiling water and acidic solution,whose components were named as water soluble polysaccharide-1(OPWE-60),water soluble polysaccharide-2(OPWE-100) and acid soluble polysaccharide(OPAE-60),respectively.In addition,basic structural characteristics,rheological properties and antioxidant activities of okra polysaccharides were investigated and compared.The results showed that okra peel mainly contained OPWE-60(12.0%),OPWE-100(8.0%) and a small amount of OPAE-60(0.8%),all of which were rich in Gal and GalA,and other monosaccharides(Rha,Ara,Glc and GlcA),indicating that the above three okra peel polysaccharides are pectin-like polysaccharides.Apparent viscosity of OPWE-60 was higher than that of OPWE-100 and OPAE-60.OPWE-60 had better ability to scavenge DPPH and hydroxyl radicals.Therefore,the main component of okra peel(OPWE-60) which has good antioxidant activity and high viscosity,has potential applications in food industry.
引文
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[24] 付学鹏,杨晓杰,李本丽,等.蒲公英不同器官多糖含量测定及抗氧化性研究[J].食品研究与开发,2008,29(3):26-28.
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[28] CUI S W,TEXT A T F .Characterisation of a novel water-soluble polysaccharide from Leuconostoc citreum SK24.002[J].Food Hydrocolloids,2014,36(5):265-272.
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[30] 陈洁,李露芳,段飞霞,等.秋葵多糖流变特性及其对冷冻面团质构的影响[J].食品科技,2018(2):265-271.
[31] 郑丽,李和生,金洋,等.黄秋葵黄酮的稳定性研究[J].中国蔬菜,2017,1(8):67-71.
[32] 宋思圆,苏平,王丽娟,等.响应面试验优化超声提取黄秋葵花果胶多糖工艺及其体外抗氧化活性[J].食品科学,2017,38(2):283-289.
[33] 于梅,单凌越,井瑞洁,等.黄秋葵超微粉多糖提取工艺的优化及其抗氧化活性测定[J].食品工业科技.2018,39(7):175-180.
[2] PENDRE N K,NEMA P K,SHARMA H P,et al.Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)[J].Journal of Food Science & Technology,2012,49(3):378-381.
[3] 王萍,肖文君,胡帅,等.黄秋葵不同品系和不同组织部位的果胶和咖啡因含量比较研究[J].激光生物学报,2015,24(2):175-179.
[4] WANG K,LI M,WEN X,et al.Optimetization of ultrasound-assisted extraction of okra (Abelmoschus esculentus (L.) Moench) polysaccharides based on response surface methodology and antioxidant activity[J].International Journal of Biological Macromolecules,2018,114:1056.
[5] 李加兴,吴越,黄诚,等.5种黄秋葵籽油的理化特性及脂肪酸组成比较研究[J].中国油脂,2014,39(10):82-85.
[6] SAMI R,LI Y,QI B,et al.HPLC Analysis of Water-Soluble Vitamins (B2,B3,B6,B12,and C) and Fat-Soluble Vitamins (E,K,D,A,andβ-Carotene) of Okra (Abelmoschus esculentus).Journal of Chemistry,2014.(36)4:1-6.
[7] 王维婷,曹宏杰,郭溆,等.生物酶法提取黄秋葵果实黄酮工艺优化研究[J].食品研究与开发,2017,38(09):122-126.
[8] 任丹丹,陈谷.黄秋葵多糖组分对人体肿瘤细胞增殖的抑制作用[J].食品科学,2010,31(21):353-356.
[9] 朱一闻,方树远,徐天姿.黄秋葵多糖抗小鼠运动性疲劳及其作用机理的研究[J].浙江中医药大学学报,2013(7):902-904.
[10] 李孟秋,翟俊乐,田欢,等.黄秋葵提取物体外抗氧化活性的研究[J].中国食品添加剂,2015(10):65-69.
[11] 颜玉华,严庭莉,王蒙蒙,等.黄秋葵多糖对小鼠免疫功能的影响[J].金陵科技学院学报,2016,32(3):88-92.
[12] WHISTLER R L,CONRAD H E.A crystalline galactobiose from acid hydrolysis of ora mucilage1[J].Journal of the American Chemical Society,1954,76(6):1673-1674.
[13] CHRISTIAN L,FRITZ T,GERHARD F,et al.Glycosylated compounds from okra inhibit adhesion of Helicobacter pylori to human gastric mucosa[J].Journal of Agricultural & Food Chemistry,2004,52(6):1495-1503.
[14] DETERS A M,LENGSFELD C,HENSEL A.Oligo-and polysaccharides exhibit a structure-dependent bioactivity on human keratinocytes in vitro[J].Journal of Ethnopharmacology,2005,102(3):391-399.
[15] GAO H,ZHANG W,WANG B,et al.Purification,characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench)[J].Food & Function,2018,9.
[16] 周小敏,许鑫,郭天立,等.不同提取方法对黄秋葵果胶理化性质影响[J].食品工业,2018,39(02):54-58.
[17] 黄诚,黄孜雨,尹红.酸解盐析法提取黄秋葵中的果胶研究[J].现代农业科技,2015(11):294-296.
[18] DUBOIS M,GILLES K A,HAMILTON J K,et al.Colorimetric method for determination of sugars and related substances[J].Analytical Chemistry,1956,28(3):350-356.
[19] BLUMENKRANTZ N,ASBOEHANSEN G.New method for quantitative determination of uronic acids[J].Analytical Biochemistry,1973,54(2):484-489.
[20] BRADFORD M M .A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Analytical Biochemistry,1976,72:248-254.
[21] GUO L,GUO J,ZHU W,et al.Optimized synchronous extraction process of tea polyphenols and polysaccharides from Huaguoshan Yunwu tea and their antioxidant activities[J].Food & Bioproducts Processing,2016,100:303-310.
[22] XIE J H,SHEN M Y,NIE S P,et al.Analysis of monosaccharide composition of Cyclocarya paliurus polysaccharide with anion exchange chromatography[J].Carbohydrate Polymers,2013,98(1):976-981.
[23] 刘利娥,张浩勤,刘金盾,等.芝麻叶多糖的提取及抗氧化活性研究[J].中国食品学报,2010,10(5):160-165.
[24] 付学鹏,杨晓杰,李本丽,等.蒲公英不同器官多糖含量测定及抗氧化性研究[J].食品研究与开发,2008,29(3):26-28.
[25] NOUR H.M’SAKNI,MAJGOUB H,ROUDESLI S,et al.Composition,structure and solution properties of polysaccharides extracted from leaves of Mesembryanthenum crystallinum[J].European Polymer Journal,2006,42(4):786-795.
[26] DU Y Q,LIU Y,WANG J H .Polysaccharides from Umbilicaria esculenta cultivated in Huangshan Mountain and immunomodulatory activity.[J].International Journal of Biological Macromolecules,2015,72:1272-1276.
[27] JADHAV S B,SINGHAL R S .Laccase-gum Arabic conjugate for preparation of water-soluble oligomer of catechin with enhanced antioxidant activity[J].Food Chemistry,2014,150:9-16.
[28] CUI S W,TEXT A T F .Characterisation of a novel water-soluble polysaccharide from Leuconostoc citreum SK24.002[J].Food Hydrocolloids,2014,36(5):265-272.
[29] 王冰嵩.黄秋葵多糖的提取分离、表征及其抗疲劳活性研究[D].合肥:合肥工业大学,2017.
[30] 陈洁,李露芳,段飞霞,等.秋葵多糖流变特性及其对冷冻面团质构的影响[J].食品科技,2018(2):265-271.
[31] 郑丽,李和生,金洋,等.黄秋葵黄酮的稳定性研究[J].中国蔬菜,2017,1(8):67-71.
[32] 宋思圆,苏平,王丽娟,等.响应面试验优化超声提取黄秋葵花果胶多糖工艺及其体外抗氧化活性[J].食品科学,2017,38(2):283-289.
[33] 于梅,单凌越,井瑞洁,等.黄秋葵超微粉多糖提取工艺的优化及其抗氧化活性测定[J].食品工业科技.2018,39(7):175-180.