无机盐对湖北花楸叶多糖醇沉效率及其抗氧化性的影响
|
摘要
为了提高多糖的醇沉效率,本文探究了添加无机盐对多糖醇沉效率的影响。单因素实验考察了无机盐的种类及浓度、醇沉时间、乙醇体积倍数对湖北花楸叶中多糖醇沉效率的影响,最后通过正交试验对Na2SO4浓度、醇沉时间、乙醇体积三个主要因素进行了优化,并检测了湖北花楸叶多糖的红外光谱及其抗氧化活性。结果表明,当Na2SO4浓度为2.0%,添加5倍体积乙醇,醇沉12 h后,多糖得率为7.20%±0.12%,而不添加无机盐的多糖得率只有2.54%。红外光谱显示,无机盐的添加基本不影响湖北花楸叶多糖的结构。总抗氧化实验中,随着多糖浓度的增大,其对铁离子的还原性增强,当多糖浓度为2 mg/m L时,其对DPPH自由基、羟自由基的清除率分别达到了72.87%和68.39%,这说明所提多糖具有一定的抗氧化能力。以上结果表明,醇沉过程中添加一定量无机盐对湖北花楸叶提高多糖得率有明显的促进作用,并且花楸叶多糖可以作为潜在的抗氧化剂应用于食品中。
In order to improve the alcohol precipitation efficiency of polysaccharides,the effect of adding inorganic salts on the alcohol precipitation efficiency of polysaccharide was investigated. In this study,the effect of inorganic salt type and concentration,alcohol precipitating time and alcohol precipitating volume were investigated by single factor experiments and the three main factors of Na2SO4 concentration,alcohol settling time and ethanol volume were optimized by orthogonal experiment.In addition,the infrared spectrum and its antioxidant activity of Sorbus hupehensis leaves polysaccharide were examined. The results showed that when the mass fraction of Na2SO4 was 2.0%,ethanol volume was 5 times,ethanol precipitation after 12 h,the yield of polysaccharides was 7.20% ± 0.12%,while the polysaccharides extracted without inorganic salt was only 2.54%. The infrared spectrum showed that the addition of inorganic salt did not affect the structure of the polysaccharide. In the total antioxidant experiment,the reduction of iron ions was enhanced with the increasing of polysaccharide concentration. When the concentration of polysaccharide was 2 mg/m L,the scavenging rate of DPPH free radical and hydroxyl radical reached 72.87%and 68.39%,respectively,which indicated that the polysaccharide had a certain antioxidant capacity.The above results showed that adding given concentration inorganic salt to the alcohol precipitation had a significant effect on the yield of the polysaccharide,and it could be used as a potential antioxidant in the food.
In order to improve the alcohol precipitation efficiency of polysaccharides,the effect of adding inorganic salts on the alcohol precipitation efficiency of polysaccharide was investigated. In this study,the effect of inorganic salt type and concentration,alcohol precipitating time and alcohol precipitating volume were investigated by single factor experiments and the three main factors of Na2SO4 concentration,alcohol settling time and ethanol volume were optimized by orthogonal experiment.In addition,the infrared spectrum and its antioxidant activity of Sorbus hupehensis leaves polysaccharide were examined. The results showed that when the mass fraction of Na2SO4 was 2.0%,ethanol volume was 5 times,ethanol precipitation after 12 h,the yield of polysaccharides was 7.20% ± 0.12%,while the polysaccharides extracted without inorganic salt was only 2.54%. The infrared spectrum showed that the addition of inorganic salt did not affect the structure of the polysaccharide. In the total antioxidant experiment,the reduction of iron ions was enhanced with the increasing of polysaccharide concentration. When the concentration of polysaccharide was 2 mg/m L,the scavenging rate of DPPH free radical and hydroxyl radical reached 72.87%and 68.39%,respectively,which indicated that the polysaccharide had a certain antioxidant capacity.The above results showed that adding given concentration inorganic salt to the alcohol precipitation had a significant effect on the yield of the polysaccharide,and it could be used as a potential antioxidant in the food.
引文
[1]庄凤君,王继丰,王臣.国产及引进花楸属植物研究与应用进展[J].国土与自然资源研究,2008(1):94-96.
[2]陈妍竹,胡文忠,姜爱丽,等.黑果腺肋花楸功能作用及食品加工研究进展[J].食品工业科技,2016,37(9):397-400.
[3]于雪,胡文忠,姜爱丽,等.黑果腺肋花楸营养物质与功效的研究进展[J].食品工业科技,2016,37(10):396-400.
[4]于明,李铣.花楸属植物化学成分药理作用及其研究进展[J].辽宁中医学院学报,2004(5):364-366.
[5]Cuiwei Zhao,M Monica Giusti,Minnie Malik,et al.Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth[J].Journal of Agricultural and Food Chemistry,2004,52:6122-6128.
[6]Ohgami K,Ilieva I,Shiratori K,et al.Anti-inflammatory effects of aronia extract on rat endotoxin-induced uveitis[J].Investigative Ophthalmology and Visual Science,2005,46:275-281.
[7]蒋玉蓉,袁俊杰,孙雪婷,等.藜麦叶片多糖最佳提取工艺及抗氧化性研究[J].中国食品学报,2017,17(2):110-117.
[8]胡斌杰,陈金锋,王宫南.超声波法与传统热水法提取灵芝多糖的比较研究[J].食品工业科技,2007(2):190-192.
[9]尹尹艳,高文宏,于淑娟.多糖提取技术的研究进展[J].食品工业科技,2007(2):248-250.
[10]Santos Sónia A O,Villaverde Juan J,Silva Carlos M,et al.Supercritical fluid extraction of phenolic compounds from Eucalyptus globulus Labill bark[J].The Journal of Supercritical Fluids,2012:71-79.
[11]方积年,丁侃.天然药物---多糖的主要生物活性及分离纯化方法[J].中国天然药物,2007(5):338-347.
[12]Hongxin Fu,Shang-Tian Yang,Zhilong Xiu.Phase separation in a salting-out extraction system of ethanolammonium sulfate[J].Separation and Purification Technology,2015:32-37.
[13]王晓敏,林霖雨,李康丽,等.超声波辅助提取山药多糖及体外抗氧化性研究[J].食品研究与开发,2018,39(12):24-28.
[14]张媛媛,张彬.苯酚-硫酸法与蒽酮-硫酸法测定绿茶多糖的比较研究[J].食品科学,2016(4):158-163.
[15]谭志坚.双水相萃取体系在分离纯化芦荟活性成分中的应用研究[D].长沙:中南大学,2013.
[16]Jo Eun-Kyung,Heo Da-Jung,Kim Jeong-Han,et al.The effects of subcritical water treatment on antioxidant activity of golden oyster mushroom[J].Food Bioprocess Technology,2013,6:2555-2561.
[17]Yang C X,Gou Y Q,Chen J Y,et al.Structural characterization and antitumor activity of a pectic polysaccharide from Codonopsispilosula[J].Carbohyd rate Polymers,2013,98(15):886-895.
[18]Chen Y X,Liu X Y,Xiao Z,et al.Antioxidant activities of polysaccharides obtained from Chlorella pyrenoidosa via different ethanol concentrations[J].International Journal of Biological Macromolecules,2016,430(22):29-38.
[19]李梦莎.响应面法优化超声提取黑果腺肋花楸花色苷工艺的研究[J].中国酿造,2014(9):129-133.
[20]韩苗苗,姚娟,易阳,等.龙眼果肉干燥过程中多糖的理化特征与活性变化规律[J].食品科学,2017,38(21):67-73.
[21]Oliver C M,Kher A,Mc Naughton D,et al.Use of FTIR and mass spectrometry for characterization of glycated caseins[J].Journal of Dairy Research,2009,76(1):105-110.
[22]苏平,孙昕,宋思圆,等.提取方法对黄秋葵花多糖的结构组成及抗氧化活性的影响[J].食品科学,2018,39(15):93-100.
[23]Mi Yong Kang,Catherine W Rico,Sang Chul Lee.In vitro antioxidant and antimutagenic activities of oak mushroom(Lentinus edodes)and king oyster mushroom(Pleurotus eryngii)by products[J].Food Science Biotechnology,2012,21(1):167-173.
[24]Fu L,C H D P,Effects of ultrasonic treatment on the physicochemical properties and DPPH radical scavenging activity of polysaccharides from mushroom Inonotus obliquus[J].Journal of Food Science,2010,75(4):C322-C327.
[25]郭雪峰,岳永德,孟志芬,等.用清除羟自由基法评价竹叶提取物抗氧化能力[J].光谱学与光谱分析,2010,30(2):508-511.
[2]陈妍竹,胡文忠,姜爱丽,等.黑果腺肋花楸功能作用及食品加工研究进展[J].食品工业科技,2016,37(9):397-400.
[3]于雪,胡文忠,姜爱丽,等.黑果腺肋花楸营养物质与功效的研究进展[J].食品工业科技,2016,37(10):396-400.
[4]于明,李铣.花楸属植物化学成分药理作用及其研究进展[J].辽宁中医学院学报,2004(5):364-366.
[5]Cuiwei Zhao,M Monica Giusti,Minnie Malik,et al.Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth[J].Journal of Agricultural and Food Chemistry,2004,52:6122-6128.
[6]Ohgami K,Ilieva I,Shiratori K,et al.Anti-inflammatory effects of aronia extract on rat endotoxin-induced uveitis[J].Investigative Ophthalmology and Visual Science,2005,46:275-281.
[7]蒋玉蓉,袁俊杰,孙雪婷,等.藜麦叶片多糖最佳提取工艺及抗氧化性研究[J].中国食品学报,2017,17(2):110-117.
[8]胡斌杰,陈金锋,王宫南.超声波法与传统热水法提取灵芝多糖的比较研究[J].食品工业科技,2007(2):190-192.
[9]尹尹艳,高文宏,于淑娟.多糖提取技术的研究进展[J].食品工业科技,2007(2):248-250.
[10]Santos Sónia A O,Villaverde Juan J,Silva Carlos M,et al.Supercritical fluid extraction of phenolic compounds from Eucalyptus globulus Labill bark[J].The Journal of Supercritical Fluids,2012:71-79.
[11]方积年,丁侃.天然药物---多糖的主要生物活性及分离纯化方法[J].中国天然药物,2007(5):338-347.
[12]Hongxin Fu,Shang-Tian Yang,Zhilong Xiu.Phase separation in a salting-out extraction system of ethanolammonium sulfate[J].Separation and Purification Technology,2015:32-37.
[13]王晓敏,林霖雨,李康丽,等.超声波辅助提取山药多糖及体外抗氧化性研究[J].食品研究与开发,2018,39(12):24-28.
[14]张媛媛,张彬.苯酚-硫酸法与蒽酮-硫酸法测定绿茶多糖的比较研究[J].食品科学,2016(4):158-163.
[15]谭志坚.双水相萃取体系在分离纯化芦荟活性成分中的应用研究[D].长沙:中南大学,2013.
[16]Jo Eun-Kyung,Heo Da-Jung,Kim Jeong-Han,et al.The effects of subcritical water treatment on antioxidant activity of golden oyster mushroom[J].Food Bioprocess Technology,2013,6:2555-2561.
[17]Yang C X,Gou Y Q,Chen J Y,et al.Structural characterization and antitumor activity of a pectic polysaccharide from Codonopsispilosula[J].Carbohyd rate Polymers,2013,98(15):886-895.
[18]Chen Y X,Liu X Y,Xiao Z,et al.Antioxidant activities of polysaccharides obtained from Chlorella pyrenoidosa via different ethanol concentrations[J].International Journal of Biological Macromolecules,2016,430(22):29-38.
[19]李梦莎.响应面法优化超声提取黑果腺肋花楸花色苷工艺的研究[J].中国酿造,2014(9):129-133.
[20]韩苗苗,姚娟,易阳,等.龙眼果肉干燥过程中多糖的理化特征与活性变化规律[J].食品科学,2017,38(21):67-73.
[21]Oliver C M,Kher A,Mc Naughton D,et al.Use of FTIR and mass spectrometry for characterization of glycated caseins[J].Journal of Dairy Research,2009,76(1):105-110.
[22]苏平,孙昕,宋思圆,等.提取方法对黄秋葵花多糖的结构组成及抗氧化活性的影响[J].食品科学,2018,39(15):93-100.
[23]Mi Yong Kang,Catherine W Rico,Sang Chul Lee.In vitro antioxidant and antimutagenic activities of oak mushroom(Lentinus edodes)and king oyster mushroom(Pleurotus eryngii)by products[J].Food Science Biotechnology,2012,21(1):167-173.
[24]Fu L,C H D P,Effects of ultrasonic treatment on the physicochemical properties and DPPH radical scavenging activity of polysaccharides from mushroom Inonotus obliquus[J].Journal of Food Science,2010,75(4):C322-C327.
[25]郭雪峰,岳永德,孟志芬,等.用清除羟自由基法评价竹叶提取物抗氧化能力[J].光谱学与光谱分析,2010,30(2):508-511.