荞麦皮多糖组成及其抗氧化特性分析
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摘要
筛选提取荞麦皮多糖的温度和乙醇体积分数,对多糖进行红外光谱分析、光学显微镜观察其形貌、紫外光谱分析、HPLC分析其单糖组成,并测定多糖对铁氰化钾的还原能力、羟基自由基和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力。结果表明:80℃水提取的粗多糖质量百分数显著高于其他温度(P <0. 05),且温度对多糖官能团无明显改变;乙醇体积分数为95%时,粗多糖沉淀量显著高于其他各组(P <0. 05);多糖分子是絮状、链状结构,在192 nm处有强烈紫外吸收;荞麦皮多糖主要由甘露糖、核糖、葡萄糖醛酸、葡萄糖、半乳糖、阿拉伯糖组成,其相对质量百分数分别为6. 47%、1. 18%、9. 66%、52. 63%、17. 26%、12. 8%;多糖对铁氰化钾还原能力、羟基自由基和DPPH自由基清除能力具有显著的浓度依赖性(P <0. 05)。荞麦皮多糖主要由6种单糖组成,其抗氧化效果良好,可用作天然的抗氧剂。
The temperature and ethanol concentration to preferably extract buckwheat husk polysaccharides were screened,followed by observing the morphology and composition of the polysaccharides. Besides,the antioxidative capacity of the polysaccharides was determined by potassium ferricyanide assay,hydroxyl radical assay,and DPPHo assay. The results showed that the yield of crude polysaccharides was significantly higher at 80 ℃ and 90 ℃( P <0. 05),and temperature had no significant effects on functional groups of polysaccharides. Moreover,the precipitate amounts of crude polysaccharides were significantly higher with 95% ethanol( P < 0. 05). The polysaccharides had floc and chain shapes,and they had strong ultraviolet absorption at 192 nm. The primary monosaccharide compositions of the polysaccharides were mannose,ribose,glucuronic acid,glucose,galactose,and arabinose,with a mass fraction of 6. 47%,1. 18%,9. 66%,52. 63%,17. 26%,and 12. 8%,respectively. Furthermore,the polysaccharides had significant concentration-dependent antioxidative effects( P < 0. 05). In conclusion,buckwheat husk polysaccharides compose of six monosaccharides,and they have good antioxidant activity and can therefore be used as a natural antioxidant.
The temperature and ethanol concentration to preferably extract buckwheat husk polysaccharides were screened,followed by observing the morphology and composition of the polysaccharides. Besides,the antioxidative capacity of the polysaccharides was determined by potassium ferricyanide assay,hydroxyl radical assay,and DPPHo assay. The results showed that the yield of crude polysaccharides was significantly higher at 80 ℃ and 90 ℃( P <0. 05),and temperature had no significant effects on functional groups of polysaccharides. Moreover,the precipitate amounts of crude polysaccharides were significantly higher with 95% ethanol( P < 0. 05). The polysaccharides had floc and chain shapes,and they had strong ultraviolet absorption at 192 nm. The primary monosaccharide compositions of the polysaccharides were mannose,ribose,glucuronic acid,glucose,galactose,and arabinose,with a mass fraction of 6. 47%,1. 18%,9. 66%,52. 63%,17. 26%,and 12. 8%,respectively. Furthermore,the polysaccharides had significant concentration-dependent antioxidative effects( P < 0. 05). In conclusion,buckwheat husk polysaccharides compose of six monosaccharides,and they have good antioxidant activity and can therefore be used as a natural antioxidant.
引文
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[16]潘建刚,赵秀娟,黄苗苗,等.荞麦壳水不溶性膳食纤维提取工艺的优化[J].南方农业学报,2012,43(5):675-678.
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[20]王鹏亭,赵宗杰,周荣灵,等. 3,5-二硝基水杨酸法测定樟芝中多糖的含量[J].食品研究与开发,2016,37(9):163-167.
[21]王丽波,徐雅琴,于泽源,等.南瓜籽多糖乙醇分级沉淀与超声波改性研究[J].农业机械学报,2015,46(8):206-210.
[22]赵鑫帅,张海生,杨淑芳,等.荞麦麸皮多糖的分离纯化及其外貌表征的分析[J].天然产物研究与开发,2017(10):1 695-1 699.
[23]姚瑞祺,刘海英,牛鹏飞,等.超声辅助提取大枣多糖及柱前衍生高效液相分析[J].西北农林科技大学学报(自然科学版),2007,35(12):162-166.
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[25] LV L S,CHENG Y H,ZHENG T S,et al. Purification,antioxidant activity and antiglycation of polysaccharides from Polygonum multiflorum Thunb[J]. Carbohydrate Polymers,2014,99:765-773.
[26] ROMDHANE M B,HADDAR A,GHAZALA I,et al.Optimization of polysaccharides extraction from watermelon rinds:Structure,functional and biological activities[J]. Food Chemistry,2017,216:355-364.
[27] WANG J,ZHANG J,ZHAO B,et al. A comparison study on microwave-assisted extraction of Potentilla anserina L. polysaccharides with conventional method:Molecule weight and antioxidant activities evaluation[J]. Carbohydrate Polymers,2010,80(1):84-93.
[28] WANG Y,WEI X,WANG F,et al. Structural characterization and antioxidant activity of polysaccharide from ginger[J]. International Journal of Biological Macromolecules,2018,111:862-869.
[29] TANG Q,HUANG G. Preparation and antioxidant activities of cuaurbit polysaccharide[J]. International Journal of Biological Macromolecules,2018,117(1):362-365.
[30] HOU F,WU Y,KAN L,et al. Effects of ultrasound on the physicochemical properties and antioxidant activities of chestnut polysaccharide[J]. International Journal of Food Engineering,2016,12(5):439-449.
[31] LI H. Extraction,purification,characterization and antioxidant activities of polysaccharides from Ramaria botrytis(Pers.)Ricken[J]. Chemistry Central Journal,2017,11(1):24.
[32]杨淑芳.荞麦麸皮多糖的提取分离、结构分析及抗氧化活性研究[D].西安:陕西师范大学,2016.
[33] SHI X D,NIE S P,YIN J Y,et al. Polysaccharide from leaf skin of Aloe barbadensis,Miller:Part I. extraction,fractionation,physicochemical properties and structural characterization[J]. Food Hydrocolloids, 2017, 73:176-183.
[34] DI L,SUN Q,JING X,et al. Purification,characterization,and bioactivities of a polysaccharide from mycelial fermentation of Bjerkandera fumosa[J]. Carbohydr Polym,2017,167:115-122.
[35]黄卉,杨丽芝,杨贤庆,等.南海鸢乌贼墨汁多糖分离纯化及组分分析[J].食品科学,2017,38(24):118-123.
[36]刘芳,陈贵堂,胡秋辉,等.金针菇锌多糖分离纯化及其结构特征[J].食品科学,2014,35(5):1-7.
[37]张汇.黑灵芝多糖的结构鉴定与溶液构象[D].南昌:南昌大学,2015
[38]王泽锋,石玲,苏一兰,等.响应面法优化紫薯蓣粗多糖乙醇沉淀工艺[J].食品工业科技,2014,35(12):240-243.
[39]万智巍,李明启,李姮莹.小麦族植物淀粉粒形态研究[J].麦类作物学报,2016,36(8):1 020-1 027.
[40]颜军,孙晓春,谢贞建,等.苦荞多糖的分离纯化及单糖组成测定[J].食品科学,2011,32(19):33-36.
[41]姚丽云,林进妹,郑霖华,等.金针菇粗多糖组成及其抗氧化活性的探究[J].闽南师范大学学报(自然科学版),2018,31(2):64-72.
[42]刘航,国旭丹,马雨洁,等.超声波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究[J].食品科学,2013,34(14):45-50.
[2] WONG K H,LAI C K M,CHEUNG P C. Immunomodulatory activities of mushroom sclerotial polysaccharides[J].Food Hydrocolloids,2011,25(2):150-158.
[3] WANG X,XUE Y,LI Y,et al. Effects of Isatis root polysaccharide in mice infected with H3N2 swine influenza virus[J]. Research in Veterinary Science,2018,119:91-98.
[4] HUANG G,MEI X,HU J. The antioxidant activities of natural polysaccharides[J]. Current Drug Targets,2017,18(11):1 296-1 300.
[5]王忠雷,杨丽燕,张小华,等.天然产物抗氧化活性成分研究进展[J].药物评价研究,2012,35(5):386-390.
[6]陈伟,林映才,马现永,等.一些抗氧化剂的抗/促氧化作用及其机制[J].动物营养学报,2012,24(4):595-605.
[7]李飞,任清,季超.苦荞多糖提取工艺优化及其对橄榄油乳化性的研究[J].食品科技,2016,41(1):147-153.
[8]谷仿丽,黄仁术,刘玉曼.金荞麦多糖对环磷酰胺致免疫低下小鼠免疫功能的影响[J].中药材,2015,38(2):370-372.
[9] WU S C,LEE B H. Buckwheat polysaccharide exerts antiproliferative effects in THP-1 human leukemia cells by inducing differentiation[J]. Journal of Medicinal Food,2010,14(1-2):26-33.
[10]赖芸,肖海,黄真.荞麦多糖对小鼠睡眠功能和自发活动的影响[J].赣南医学院学报,2009,29(1):5-6.
[11]曾靖,张黎明,江丽霞,等.荞麦多糖对小鼠实验性肝损伤的保护作用[J].中药药理与临床,2005(5):31-32.
[12]褚盼盼,宋奇琦,陈月桃,等.苦荞麦多糖体外抗氧化活性评价[J].天津农业科学,2016,22(9):45-48.
[13]谷仿丽,黄仁术,孙红玉,等.金荞麦多糖的超声提取及抗氧化作用研究[J].皖西学院学报,2014(5):91-94.
[14] LI F,ZHANG X,ZHENG S,et al. The composition,antioxidant and antiproliferative capacities of phenolic compounds extracted from tartary buckwheat husk[Fagopyrum tartaricum(L.)Gaerth][J]. Journal of Functional Foods,2016,22:145-155.
[15]孙丽,杨小云,楚婉玉,等.正交试验优化超声波辅助提取荞麦皮色素工艺[J].食品工业,2018,39(11):41-44.
[16]潘建刚,赵秀娟,黄苗苗,等.荞麦壳水不溶性膳食纤维提取工艺的优化[J].南方农业学报,2012,43(5):675-678.
[17]张萍,贺茂萍,殷力,等.石榴皮多糖的Sevage法除蛋白工艺研究[J].食品科技,2013,38(12):219-222;231.
[18]赵亮.苦荞麦多糖的分离、结构表征及对糖苷酶活性的抑制研究[D].天津:天津科技大学,2015.
[19]池源,王丽波.苯酚-硫酸法测定南瓜籽多糖含量的条件优化[J].食品与机械,2014,30(1):89-92.
[20]王鹏亭,赵宗杰,周荣灵,等. 3,5-二硝基水杨酸法测定樟芝中多糖的含量[J].食品研究与开发,2016,37(9):163-167.
[21]王丽波,徐雅琴,于泽源,等.南瓜籽多糖乙醇分级沉淀与超声波改性研究[J].农业机械学报,2015,46(8):206-210.
[22]赵鑫帅,张海生,杨淑芳,等.荞麦麸皮多糖的分离纯化及其外貌表征的分析[J].天然产物研究与开发,2017(10):1 695-1 699.
[23]姚瑞祺,刘海英,牛鹏飞,等.超声辅助提取大枣多糖及柱前衍生高效液相分析[J].西北农林科技大学学报(自然科学版),2007,35(12):162-166.
[24] LV Y,YANG X,ZHAN Y,et al. Separation and quantification of component monosaccharides of the tea polysaccharides from Gynostemma pentaphyllum by HPLC with indirect UV detection[J]. Food Chemistry,2009,112(3):742-746.
[25] LV L S,CHENG Y H,ZHENG T S,et al. Purification,antioxidant activity and antiglycation of polysaccharides from Polygonum multiflorum Thunb[J]. Carbohydrate Polymers,2014,99:765-773.
[26] ROMDHANE M B,HADDAR A,GHAZALA I,et al.Optimization of polysaccharides extraction from watermelon rinds:Structure,functional and biological activities[J]. Food Chemistry,2017,216:355-364.
[27] WANG J,ZHANG J,ZHAO B,et al. A comparison study on microwave-assisted extraction of Potentilla anserina L. polysaccharides with conventional method:Molecule weight and antioxidant activities evaluation[J]. Carbohydrate Polymers,2010,80(1):84-93.
[28] WANG Y,WEI X,WANG F,et al. Structural characterization and antioxidant activity of polysaccharide from ginger[J]. International Journal of Biological Macromolecules,2018,111:862-869.
[29] TANG Q,HUANG G. Preparation and antioxidant activities of cuaurbit polysaccharide[J]. International Journal of Biological Macromolecules,2018,117(1):362-365.
[30] HOU F,WU Y,KAN L,et al. Effects of ultrasound on the physicochemical properties and antioxidant activities of chestnut polysaccharide[J]. International Journal of Food Engineering,2016,12(5):439-449.
[31] LI H. Extraction,purification,characterization and antioxidant activities of polysaccharides from Ramaria botrytis(Pers.)Ricken[J]. Chemistry Central Journal,2017,11(1):24.
[32]杨淑芳.荞麦麸皮多糖的提取分离、结构分析及抗氧化活性研究[D].西安:陕西师范大学,2016.
[33] SHI X D,NIE S P,YIN J Y,et al. Polysaccharide from leaf skin of Aloe barbadensis,Miller:Part I. extraction,fractionation,physicochemical properties and structural characterization[J]. Food Hydrocolloids, 2017, 73:176-183.
[34] DI L,SUN Q,JING X,et al. Purification,characterization,and bioactivities of a polysaccharide from mycelial fermentation of Bjerkandera fumosa[J]. Carbohydr Polym,2017,167:115-122.
[35]黄卉,杨丽芝,杨贤庆,等.南海鸢乌贼墨汁多糖分离纯化及组分分析[J].食品科学,2017,38(24):118-123.
[36]刘芳,陈贵堂,胡秋辉,等.金针菇锌多糖分离纯化及其结构特征[J].食品科学,2014,35(5):1-7.
[37]张汇.黑灵芝多糖的结构鉴定与溶液构象[D].南昌:南昌大学,2015
[38]王泽锋,石玲,苏一兰,等.响应面法优化紫薯蓣粗多糖乙醇沉淀工艺[J].食品工业科技,2014,35(12):240-243.
[39]万智巍,李明启,李姮莹.小麦族植物淀粉粒形态研究[J].麦类作物学报,2016,36(8):1 020-1 027.
[40]颜军,孙晓春,谢贞建,等.苦荞多糖的分离纯化及单糖组成测定[J].食品科学,2011,32(19):33-36.
[41]姚丽云,林进妹,郑霖华,等.金针菇粗多糖组成及其抗氧化活性的探究[J].闽南师范大学学报(自然科学版),2018,31(2):64-72.
[42]刘航,国旭丹,马雨洁,等.超声波辅助提取苦荞麦多糖工艺优化及其体外抗氧化研究[J].食品科学,2013,34(14):45-50.