分析与检测

四大产区商品莼菜多糖组成及抗氧化活性分析

  • 李京凌 ,
  • 滕左 ,
  • 韩芳 ,
  • 袁婧 ,
  • 于杰
展开
  • 1(西南大学 园艺园林学院,重庆,400715)
    2(重庆市铜梁二中,重庆,402560)
    3(南方山地园艺学教育部重点实验室,重庆,400715)
李京凌硕士研究生和滕左硕士研究生为共同第一作者(于杰副教授为通讯作者,E-mail:yujie1982@swu.edu.cn)

收稿日期: 2019-08-01

  网络出版日期: 2020-03-27

基金资助

国家自然科学基金(31772260);重庆市社会民生项目(cstc2017shms-kjfp80009);西南大学科技创新基金(SZ201802)

Analysis of polysaccharide components and antioxidant activity of commodity Brasenia schreberi from four production areas

  • LI Jingling ,
  • TENG Zuo ,
  • HAN Fang ,
  • YUAN Jing ,
  • YU Jie
Expand
  • 1(College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China)
    2(Tongliang No.2 Middle School, Chongqing 402560, China)
    3(Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China)

Received date: 2019-08-01

  Online published: 2020-03-27

摘要

为探究莼菜多糖组成及其抗氧化活性,以4大产区商品莼菜嫩叶为实验材料,采用苯酚-硫酸法测定莼菜总糖含量,结果显示雷波莼菜的总糖含量最高,为(15.470±0.348)mg/g;利用高效液相色谱法(performance liquid chromatography, HPLC)检测莼菜多糖组成及含量,鉴定出10种单糖成分,主要为半乳糖(36.05%~40.33%)、岩藻糖(14.32%~16.68%)和甘露糖(11.60%~16.35%)。采用DPPH、FRAP、ABTS三种体外抗氧化检测方法测定莼菜多糖的抗氧化活性,发现莼菜水溶性多糖抗氧化能力强于碱溶性多糖,综合抗氧化能力强弱顺序为:利川莼菜>石柱莼菜>雷波莼菜>西湖莼菜。相关性分析表明,多糖浓度与抗氧化活性密切相关,甘露糖等多种单糖具有抗氧化活性。这为我国莼菜研究和资源开发提供更多的基础数据。

本文引用格式

李京凌 , 滕左 , 韩芳 , 袁婧 , 于杰 . 四大产区商品莼菜多糖组成及抗氧化活性分析[J]. 食品与发酵工业, 2020 , 46(1) : 262 -268 . DOI: 10.13995/j.cnki.11-1802/ts.021872

Abstract

Young leaves of commodity Brasenia schreberi from four production areas were used as experimental material in this experiment to explore the polysaccharide composition of Brasenia schreberi and its antioxidant activity. The total polysaccharide content of Brasenia schreberi was determined by phenol-sulfuric acid method. The result showed that the total polysaccharide content of Leibo Brasenia schreberi was the highest: (15.470±0.348) mg/g. The components and contents of polysaccharide in Brasenia schreberi were detected by HPLC, where ten monosaccharide components were identified, and the major ones were galactose (36.05%-40.33%), fucose (14.32%-16.68%) and mannose (11.60%-16.35%). The antioxidant activity of polysaccharide from Brasenia schreberi was determined by DPPH, FRAP and ABTS in vitro. It was found that water-soluble polysaccharide has stronger antioxidant capacity than alkal-soluble polysaccharide in Brasenia schreberi, and the comprehensive antioxidant capacity was in the order of Lichuan>Shizhu>Leiboi>Xihu. Correlation analysis showed that polysaccharide concentration was closely related to antioxidant activity and mannose and some other monosaccharides had antioxidant activity. This study provides more basic data for Brasenia schreberi research and resource development in China.

参考文献

[1] 于丹.中国北部莼菜(Brasenia schreberi)地史分布与生态适应[J].植物研究,1991,11(4):99-105.
[2] 巩江,倪士峰,司衍乐,等.莼菜药学研究概述[J].安徽农业科学,2009,37(10):4 489-4 490.
[3] 吴会会,刘乐承.湖北利川莼菜资源的开发利用与保护[J].长江蔬菜,2013(18):15-17.
[4] 万茜,胡志辉.莼菜的生物学特征特性观察[J].上海蔬菜,2002(4):31-32.
[5] 刘翠俐,于秋英.莼菜多糖降低小鼠血糖作用的研究[J].现代预防医学,1999(3):358-359.
[6] 于秋英,刘翠俐.莼菜多糖蛋白体降低小鼠血脂作用的研究[J].中国公共卫生学报,1997,16(2):85-86.
[7] 王倩.莼菜多糖的提取及其功能特性的研究[D].江南大学,2009.
[8] 丁晓雯,李洪军,章道明.莼菜的生理功能和护绿工艺研究概况[J].四川食品与发酵,2007,43(1):43-45.
[9] 周毅峰,唐巧玉,罗兴武,等.莼菜嫩叶胞内多糖体外抗氧化作用研究[J].食品科学,2008,29(8):78-79.
[10] HYUNSOOK K,QIAN W,CHARLES F,et al.Polysaccharide gel coating of the leaves of Brasenia schreberi lowers plasma cholesterol in hamsters[J]. Journal of Traditional and Complementary Medicine,2015,5(1):56-61.
[11] TAKAHASHI J,TOSHIMA G,MATSUMOTO Y,et al.In vitro screening for antihyperlipidemic activities in foodstuffs by evaluating lipoprotein profiles secreted from human hepatoma cells[J].Journal of Natural Medicines,2011,65(3-4):670-674.
[12] 王慧芳,谈如蓝.莼菜的药用价值与综合开发应用[J].现代食品,2016,7(13):45-46.
[13] 刘美玉,习向银,罗丽娟,等.莼菜资源利用研究综述及展望[J].长江蔬菜,2011(10):7-10.
[14] KAKUTA M,MISAKI A.Polysaccharide of “Junsai (Brasenia schreberi J. F. Gmel)” mucilage: constitution and linkage analysis[J].Journal of the Agricultural Chemical Society of Japan, 1979, 43(5):993-1 005.
[15] 张平,俞智熙.乙酰化莼菜多糖中单糖组分的GC-MS分析[J].武汉工程大学学报,2008,30(4):36-38.
[16] 周毅峰.莼菜胶质及含锌生物大分子的初步研究[D].长沙:湖南农业大学,2005.
[17] 周毅峰,吴永尧,唐巧玉,等.莼菜体外胶质分离及组成成分的初步分析[J].食品与发酵工业,2005,31(4):150-153.
[18] 崔亦华,崔英德,易国斌.应用广泛的天然多糖及其提取方法[J].广州化工,2002,30(3):7-9.
[19] 宁可.莼菜多糖提取分离、结构鉴定及抗氧化研究[D].浙江工业大学,2019.
[20] 符梦凡,赵一帆,阎卫东.柱前衍生化HPLC法分析枸杞多糖中单糖组成[J].食品科学,2018(1):186-191.
[21] 栾丽杰,邢欣欣,杨永涛.柱前衍生化HPLC法测定葡萄皮多糖中5种单糖的含量[J].粮食与油脂,2019,32(2):91-94.
[22] 左龙亚.柑橘亚属植物果皮多酚类物质提取及其抗氧化、抑菌活性检测[D].重庆:西南大学,2018.
[23] 张昭.中国地方柚果实酚类物质含量及其抗氧化活性分析[D].重庆:西南大学,2015.
[24] SENSUSE D I,CAHYANINGSIH E,WIBOWO W C.Identifying knowledge management process of indonesian government human capital management using analytical hierarchy process and pearson correlation analysis[J].Procedia Computer Science,2015,72(Complete):233-243.
[25] 余昌均.福宝山莼菜的生物学特性和营养成份[J].资源开发与市场,1995(6):262-263.
[26] 崔杰,何正有,屠银芳,等.莼菜多糖的分离、纯化及结构初步研究[J].中成药,2018,40(4):990-993.
[27] 王苗苗,吴宜钟,于杰,等.莼菜优质高产种植技术[J].现代农业科技,2018(1):64-65.
[28] XIAO H W, CAI X R, FAN Y J,et al.Antioxidant activity of water-soluble polysaccharides from Brasenia schreberi[J]. Pharmacognosy Magazine,2016,12(47):193.
文章导航

/