摘要
为提高提取、分级醇沉后甜玉米芯多糖(sweet corncob polysaccharide,SCP)生物活性,采用浓硫酸法将醇沉后的甜玉米芯多糖进行硫酸酯化修饰。研究甜玉米芯添加量、反应时间以及硫酸铵添加量对SCP硫酸酯化取代度的影响,响应面优化得出的最佳参数如下:甜玉米芯添加量1.0 g、反应时间1.5 h、硫酸铵添加量0.14 g,硫酸酯化后的甜玉米芯多糖取代度达到1.43,误差为0.69%,表明与模型预测结果相符。
In order to improve the biological activity of SCP(sweet corncob polysaccharide)after extraction and graded alcohol precipitation. In this paper,the SCP after alcohol precipitation was esteri?ed by concentrated sulfuric acid. The effects of sweet corncob addition,reaction time and ammonium sulfate addition on the sulfate substitution degree of SCP were investigated. The optimal parameters obtained by response surface optimization were as follows :sweet corn cob added was 1.0 g,reaction time was 1.5 h and ammonium sulfate addition was 0.14 g. The degree of substitution of the sulfated sweet corncob polysaccharide(SSCP)was 1.43 with an error of 0.69%,indicating that it was consistent with the model prediction.
引文
[1]谢明勇,聂少平.天然产物活性多糖结构与功能研究进展[J].中国食品学报,2010,10(2):1-11.
[2]柳岩.玉米芯综合利用的基础研究[D].长春:吉林大学,2009.
[3]焦中高.红枣多糖的分子修饰与生物活性研究[D].榆林:西北农林科技大学,2012.
[4]Jian-Hua Xie,Zhi-Jun Wang,Ming-Yue,et al.Sulfated modification,characterization and antioxidant activities of polysaccharide from Cyclocarya paliurus[J].Food Hydrocolloids,2016,53:7-15.
[5]Mei-Kuang Lu,Tung-Yi Lin,Chi-Hsein Chao,et al.Molecular mechanism of Antrodia cinnamomea sulfated polysaccharide on the suppression of lung cancer cell growth and migration via induction of transforming growth factorβreceptor degradation[J].International Journal of Biological Macromolecules,2017,95:1144-1152.
[6]Li L,Le A,Tao M,et al.Sulfated modification and anticoagulant activity of pumpkin(Cucurbita pepo,Lady godiva)polysaccharide[J].International Journal of Biological Macromolecules,2018,106:447-455.
[7]马永强,王鑫,高爽,等.甜玉米芯多糖提取及抗凝血活性初探[J].食品工业科技,2016,37(21):114-118+188.
[8]高爽,王鑫,马永强,等.硫酸酯化甜玉米芯多糖的制备[J].哈尔滨商业大学学报(自然科学版),2016,32(5):537-541.
[9]Dodgson K S,Price R G.A Note on the determination of ester sulfate content of sulphatec polysaccharides.Biochem[J].1962,84(1):106-110.
[10]王文侠,王龙艳,宋春丽,等.豆渣多糖硫酸酯化工艺条件优化及其抗氧化活性[J].食品与发酵工业,2013,39(1):103-107.
[11]赵文娟,宋扬,李文婧,等.响应面法优化黑果枸杞中原花青素提取工艺[J].食品工业科技,2017,38(9):252-256.
[12]Yuefei Zhang,Zhe Liu,Yali Li,et al.Optimization of ionic liquid-based microwave-assisted extraction of isoflavones from Radix puerariae by response surface methodology[J].Separation and Purification Technology,2014,129:71-79.
[13]万俊,蒋爱民,曲直,等.响应面法优化Camembert干酪加工工艺[J].现代食品科技,2012,(7):840-844.
[14]Xu H,Sun L P,Shi Y Z,et al.Optimization of cultivation conditions for extracellular polysaccharide and mycelium biomass by Morchella esculenta,As51620[J].Biochemical Engineering Journal,2008,39(1):66-73.