食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 120 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025592

生产与科研应用

红枣多糖超声波提取、结构表征及抗氧化活性评价

  • 杨燕敏 ,
  • 郑振佳 ,
  • 高琳 ,
  • 张砚垒 ,
  • 张仁堂
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  • (山东农业大学 食品科学与工程学院, 山东省高校食品加工技术与质量控制重点实验室, 山东 泰安, 271018)
硕士研究生(张仁堂副教授为通讯作者, E-mail:rentangzhang@163.com)

收稿日期: 2020-09-07

  修回日期: 2020-09-29

  网络出版日期: 2021-03-31

基金资助

山东省重点研发计划项目(2016GNC113015);2019年度山东省重点研发计划项目(公益类专项)(2019GNC106061);山东省2017年度农业重大应用技术创新项目;佳县红润枣业专业合作社横向课题

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Ultrasonic extraction of jujube polysaccharide and its structure and antioxidant activity characterization

  • YANG Yanmin ,
  • ZHENG Zhenjia ,
  • GAO Lin ,
  • ZHANG Yanlei ,
  • ZHANG Rentang
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  • (College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Taian 271018, China)

Received date: 2020-09-07

  Revised date: 2020-09-29

  Online published: 2021-03-31

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摘要

以哈密大枣为试材, 采用响应面法优化多糖的超声提取工艺, 利用紫外光谱、红外光谱、离子色谱等方式对红枣多糖进行初步结构表征, 通过体外与体内抗氧化能力测定进行抗氧化活性评价。结果表明:红枣多糖最优工艺为超声功率200 W、超声温度48 ℃、液料比16∶1(mL∶g)、超声时间24 min, 得率为(3.11±0.45)%;红枣多糖为α-糖苷键的吡喃型糖苷环骨架, 不含三螺旋结构, 主要由阿拉伯糖、半乳糖和葡萄糖组成, 比例为45.90∶19.72∶19.88;多糖质量浓度在1 mg/mL时, 对DPPH和ABTS阳离子自由基清除率分别为89.65%和99%, 总还原能力为0.764;在1~25 μg/mL范围内对甲硝唑诱导的斑马鱼氧化损伤有保护作用。该提取方法操作简单, 且提取的多糖具有较强抗氧化活性。

关键词： 红枣; 多糖; 响应面; 超声波提取; 结构表征; 抗氧化

本文引用格式

杨燕敏 , 郑振佳 , 高琳 , 张砚垒 , 张仁堂 . 红枣多糖超声波提取、结构表征及抗氧化活性评价[J]. 食品与发酵工业, 2021 , 47(5) : 120 -126 . DOI: 10.13995/j.cnki.11-1802/ts.025592

Abstract

The response surface method was used to optimize the ultrasonic extraction process of polysaccharides from Hami jujube. Ultraviolet spectroscopy, infrared spectroscopy, ion chromatography, etc. were used for the characterization of the preliminary structural of red jujube polysaccharides, and the antioxidant activity was evaluated in vitro and in vivo experiment. The results showed that the optimized conditions for the extraction of jujube polysaccharide was: ultrasonic power 200 W at 48 ℃ for 23 min with liquid to material ratio 16∶1 mL/g, and the yield was (3.11±0.45)%. Jujube polysaccharide was a pyran-type glycoside ring skeleton of an α-glycosidic bond, mainly composed of arabinose, galactose, and glucose at the ratio of 45.90∶19.72∶19.88. The scavenging rates for DPPH and ABTS+ free radicals were 89.65% and 99%, respectively, and the total reducing power was 0.765. It had a protective effect on zebrafish oxidative damage induced by metronidazole in the range of 1-25 μg/mL. The extraction method is simple, and the extracted polysaccharide has strong antioxidant activity.

Key words： jujube; polysaccharide; response surface; ultrasonic extraction; structure characterization; antioxidant

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