黄果槲寄生果实多糖的流变学特性
|
摘要
【目的】以黄果槲寄生果实中分离纯化所得多糖为研究对象,对其流变性进行了系统研究.【方法】通过测定浓度、切变速率、温度、加热时间、pH值、盐离子以及与其他胶的协效性等不同条件对黄果槲寄生果实多糖(VCPS)的黏度变化和流变学特性.【结果】黄果槲寄生果实多糖的水溶液表现为典型的非牛顿假塑性流体特性,且其流动行为受多糖的浓度、切变速率、温度、加热时间、pH值、Na+离子和浓度的影响.多糖溶液的黏度随多糖浓度的升高而增加,浓度越高剪切稀释现象越明显,pH 4.0和pH 10.0时多糖溶液黏度明显低于pH 7.0;Na+可使多糖溶液的黏度显著增大,且Na+浓度越高,溶液黏度越大,而且与黄原胶有良好的协效性.【结论】黄果槲寄生果实多糖溶液具有良好的耐热稳定性、酸碱稳定性,与黄原胶有良好的协效增稠性,二者的最佳配比为6∶4.
【Objective】The rheological properties of V.coloratum polysaccharides(VCPS)isolated and purified from fruits of Viscum coloratum(Kom.) Nakai f.lutescens kitag were researched.【Method】Through measuring the effects of different factors such as concentration,shearing rate,heating temperature,heating time,pH value,salt ions and synergy with other gum on viscosity and rheological properties of VCPS.【Result】The results showed that the aqueous VCPS solution was a typical non-Newtonian pseudoplastic fluid,and its flow behavior was affected by concentration,shearing rate,temperature,heating time,pH,Na+concentration.The viscosity of VCPS solution increased with its increasing concentration and the shear thinning phenomenon was more obvious.The viscosity of VCPS solution at pH 10.0 and pH 4.0 was obviously lower than that at pH 7.0.The addition of Na+significantly increased the viscosity of VCPS solution in a concentration-dependent type showing strong synergistic effect with xanthan gum.【Conclusion】These results suggested that the viscosity was stable in acid and alkali solution,the polysaccharides had good thermal stability,and the VCPS had strong synergistic effect with xanthan gum with the optimum ratio of the two at 6∶4.
【Objective】The rheological properties of V.coloratum polysaccharides(VCPS)isolated and purified from fruits of Viscum coloratum(Kom.) Nakai f.lutescens kitag were researched.【Method】Through measuring the effects of different factors such as concentration,shearing rate,heating temperature,heating time,pH value,salt ions and synergy with other gum on viscosity and rheological properties of VCPS.【Result】The results showed that the aqueous VCPS solution was a typical non-Newtonian pseudoplastic fluid,and its flow behavior was affected by concentration,shearing rate,temperature,heating time,pH,Na+concentration.The viscosity of VCPS solution increased with its increasing concentration and the shear thinning phenomenon was more obvious.The viscosity of VCPS solution at pH 10.0 and pH 4.0 was obviously lower than that at pH 7.0.The addition of Na+significantly increased the viscosity of VCPS solution in a concentration-dependent type showing strong synergistic effect with xanthan gum.【Conclusion】These results suggested that the viscosity was stable in acid and alkali solution,the polysaccharides had good thermal stability,and the VCPS had strong synergistic effect with xanthan gum with the optimum ratio of the two at 6∶4.
引文
[1]中华人民共和国药典编写委员会.中华人民共和国药典(一部)[D].北京:化学工业出版社,2010:305-306.
[2]张兴梅,薛桥丽,肖蓉,等.扁枝槲寄生提取物对金黄色葡萄球菌抑菌[J].现代食品科技,2016,32(1):82-88.
[3]KIM M S,LEE J,LEE K M,et al.Involvement of hydrongen peroxide in mistleton lectin-ii-induced apoptosis of myeloleukemic u937cells[J].Life Sciences,2003,37(1):1231-1243.
[4]STEIN G M,EDLUND U,PFǖLLER U,et al.Influence of polysaccharides fromViscum album L.on human lymphocytes,monocytes and granulocytes in vitro[J].Anticancer Research,1999,19(5B):3907-3914.
[5]AMABEOKU G J,LENG M J,SYCE J A.Antimicrobial and anticonvulsant activities of Viscum capense[J].Journal of Enthnopharmacology,1998,61(3):237-241.
[6]YUSUF L,OLADUNMOYE M K,OGUNDARE A O.In-vivo antibacterial activities of mistletoe(Viscum album)leaves extract growing on cocoa tree in akure north,Nigeria[J].European Journal of Biotechnology and Bioscience,2013,1(1):37-42.
[7]张水仙,刘越,孙洪波,等.槲寄生化学成分及药理作用研究进展[J].中药材,2011,34(12):1962-1967.
[8]曹朵,翁志洁,李建其,等.槲寄生属植物化学成分及药理活性研究进展[J].中草药,2015,46(10):1562-1567.
[9]王俊,吴福安,陶士强,等.国产槲寄生多糖提取纯化工艺的研究[J].江苏科技大学学报(自然科学版),2008,22(3).77-82.
[10]王鹏雁,安建多,王池,等.槲芪散及槲寄生提取物对肝癌细胞内游离钙离子浓度的影响[J].首都医科大学学报,2012,33(3):291-297.
[11]李若菲,王芸姣,王学江,等.中药槲芪散及槲寄生总碱、多糖抑制大鼠肝癌前病变的研究[J].中国病理生理杂志,2015,31(10):1938-1839.
[12]钟文武,彭文书,余正云,等.扁枝槲寄生多糖体外抗氧化活性[J].食品科学,2011,32(11):25-28.
[13]EDLUND U,HENSEL A,FROSE D,et al.PolysaccharidesfromViscumalbum L.berry extract and the irinteraction with Viscum album agglutinin L.[J].Arzneim ittel for schung,2000,50(7):645-651.
[14]吴勇,何承敏,王雅,等.槲寄生多糖对巨噬细胞分泌TNF-α和IL-1的影响[J].湖北中医杂志,2003,25(4):48-49.
[15]胡国华.功能性食品胶[M].化学工学出版社,2003,2-8.
[16]JIANG S J,QIAN F,REN X H,et al.Studies on the preliminary characterization of a novel exopolysaccharide produced by Streptococcus thermophilus strain from Tibetan kefir grain[J].Advanced Materials Research,2013,690/693:1374-1377.
[17]AHMED Z,WANG Y P,ANJUM N,et al.Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3isolated from Tibet kefirPart II[J].Food Hydrocolloids,2013,30(1):343-350.
[18]王俊,朱一凡.槲寄生多糖的提取分离和含量测定[J].中国中药杂志,2007,32(22):2387-2390.
[19]郭守军,杨永利,林杜鑫.龙须菜多糖的流变性研究[J].食品与机械,2007,25(4):23-27.
[20]叶文斌,何九军,樊亮.纹党多糖的流变性研究[J].甘肃农业大学学报,2015,50(5):141-144.
[21]STEFFE J F.Rheological methods in food process engineering[M].East Lansing,MI:Freeman Press,1996:328-331.
[22]MORRIS E R.Shear-thinning of random coil'polysaccharides:characteri-sation by two parameters from a simple linear plot[J].Carbohydrate Polymers,1990,13(1):85-96.
[23]SWORN G.Xanthan gum[M]//PHILLIPS G O,WILLIAMS P A.Handbook of hydrocolloids.Cambridge:Woodhead Publishing Limited,2000:103-116.
[24]ROCKS J K.Xanthan gum[J].Food Technology,1971,25:476-483.
[25]WIELINGA W C.Galactomannans[M]//PHILLIPS G O,WILLIAMS P A.Hand book of hydrocolloids.Cambridge:Woodhead Publishing Limited,2000:137-154.
[26]MEDINA-TORRES L,DE LA FUENTE BRITO E B,TORRESTIANASANCHEZ B,et al.Rheological properties of the mucilage gum(Opuntia ficus indica)[J].Food Hydrocolloids,2000,14(5):417-424.
[27]CHEN R H,CHEN W Y.Rheological properties of the water-soluble mucilage of a green laver,Monostroma nitidium[J].Journal of Applied Phycology,2001,13(6):481-488.
[28]VARDHANABHUTI B,IKEDA S.Isolation and characterization of hydrocolloids from monoi(Cissampelos pareira)leaves[J].Food Hydrocolloids,2006,20:885-891.
[2]张兴梅,薛桥丽,肖蓉,等.扁枝槲寄生提取物对金黄色葡萄球菌抑菌[J].现代食品科技,2016,32(1):82-88.
[3]KIM M S,LEE J,LEE K M,et al.Involvement of hydrongen peroxide in mistleton lectin-ii-induced apoptosis of myeloleukemic u937cells[J].Life Sciences,2003,37(1):1231-1243.
[4]STEIN G M,EDLUND U,PFǖLLER U,et al.Influence of polysaccharides fromViscum album L.on human lymphocytes,monocytes and granulocytes in vitro[J].Anticancer Research,1999,19(5B):3907-3914.
[5]AMABEOKU G J,LENG M J,SYCE J A.Antimicrobial and anticonvulsant activities of Viscum capense[J].Journal of Enthnopharmacology,1998,61(3):237-241.
[6]YUSUF L,OLADUNMOYE M K,OGUNDARE A O.In-vivo antibacterial activities of mistletoe(Viscum album)leaves extract growing on cocoa tree in akure north,Nigeria[J].European Journal of Biotechnology and Bioscience,2013,1(1):37-42.
[7]张水仙,刘越,孙洪波,等.槲寄生化学成分及药理作用研究进展[J].中药材,2011,34(12):1962-1967.
[8]曹朵,翁志洁,李建其,等.槲寄生属植物化学成分及药理活性研究进展[J].中草药,2015,46(10):1562-1567.
[9]王俊,吴福安,陶士强,等.国产槲寄生多糖提取纯化工艺的研究[J].江苏科技大学学报(自然科学版),2008,22(3).77-82.
[10]王鹏雁,安建多,王池,等.槲芪散及槲寄生提取物对肝癌细胞内游离钙离子浓度的影响[J].首都医科大学学报,2012,33(3):291-297.
[11]李若菲,王芸姣,王学江,等.中药槲芪散及槲寄生总碱、多糖抑制大鼠肝癌前病变的研究[J].中国病理生理杂志,2015,31(10):1938-1839.
[12]钟文武,彭文书,余正云,等.扁枝槲寄生多糖体外抗氧化活性[J].食品科学,2011,32(11):25-28.
[13]EDLUND U,HENSEL A,FROSE D,et al.PolysaccharidesfromViscumalbum L.berry extract and the irinteraction with Viscum album agglutinin L.[J].Arzneim ittel for schung,2000,50(7):645-651.
[14]吴勇,何承敏,王雅,等.槲寄生多糖对巨噬细胞分泌TNF-α和IL-1的影响[J].湖北中医杂志,2003,25(4):48-49.
[15]胡国华.功能性食品胶[M].化学工学出版社,2003,2-8.
[16]JIANG S J,QIAN F,REN X H,et al.Studies on the preliminary characterization of a novel exopolysaccharide produced by Streptococcus thermophilus strain from Tibetan kefir grain[J].Advanced Materials Research,2013,690/693:1374-1377.
[17]AHMED Z,WANG Y P,ANJUM N,et al.Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3isolated from Tibet kefirPart II[J].Food Hydrocolloids,2013,30(1):343-350.
[18]王俊,朱一凡.槲寄生多糖的提取分离和含量测定[J].中国中药杂志,2007,32(22):2387-2390.
[19]郭守军,杨永利,林杜鑫.龙须菜多糖的流变性研究[J].食品与机械,2007,25(4):23-27.
[20]叶文斌,何九军,樊亮.纹党多糖的流变性研究[J].甘肃农业大学学报,2015,50(5):141-144.
[21]STEFFE J F.Rheological methods in food process engineering[M].East Lansing,MI:Freeman Press,1996:328-331.
[22]MORRIS E R.Shear-thinning of random coil'polysaccharides:characteri-sation by two parameters from a simple linear plot[J].Carbohydrate Polymers,1990,13(1):85-96.
[23]SWORN G.Xanthan gum[M]//PHILLIPS G O,WILLIAMS P A.Handbook of hydrocolloids.Cambridge:Woodhead Publishing Limited,2000:103-116.
[24]ROCKS J K.Xanthan gum[J].Food Technology,1971,25:476-483.
[25]WIELINGA W C.Galactomannans[M]//PHILLIPS G O,WILLIAMS P A.Hand book of hydrocolloids.Cambridge:Woodhead Publishing Limited,2000:137-154.
[26]MEDINA-TORRES L,DE LA FUENTE BRITO E B,TORRESTIANASANCHEZ B,et al.Rheological properties of the mucilage gum(Opuntia ficus indica)[J].Food Hydrocolloids,2000,14(5):417-424.
[27]CHEN R H,CHEN W Y.Rheological properties of the water-soluble mucilage of a green laver,Monostroma nitidium[J].Journal of Applied Phycology,2001,13(6):481-488.
[28]VARDHANABHUTI B,IKEDA S.Isolation and characterization of hydrocolloids from monoi(Cissampelos pareira)leaves[J].Food Hydrocolloids,2006,20:885-891.