食品与发酵工业 >

2021 , Vol. 47 >Issue 24: 150 - 155

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027159

生产与科研应用

提取方法对手掌参多糖理化性质及抗氧化活性的影响

  • 李凤伟 ,
  • 彭梦黎 ,
  • 朱袁平 ,
  • 高文彬 ,
  • 余晓红
展开
  • 1(盐城工学院 海洋与生物工程学院,江苏 盐城,224051)
    2(沧州师范学院 生命科学学院,河北 沧州,061001)
博士,副教授(余晓红教授为通讯作者,E-mail:yxh1127@ycit.edu.cn)

收稿日期: 2021-02-25

  修回日期: 2021-04-06

  网络出版日期: 2022-01-21

基金资助

国家自然科学基金项目(31802131);江苏省社会发展项目(BE2018682)

收起

Effect of extraction method on the physicochemical properties and antioxidant activity of polysaccharides from Gymnadenia conopsea R. Br.

  • LI Fengwei ,
  • PENG Mengli ,
  • ZHU Yuanping ,
  • GAO Wenbin ,
  • YU Xiaohong
Expand
  • 1(School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng 224051, China)
    2(College of Life Science, Cangzhou Normal University, Cangzhou 061001, China)

Received date: 2021-02-25

  Revised date: 2021-04-06

  Online published: 2022-01-21

Fold

摘要

采用热水法、酶辅助法、超声辅助法、超声-酶辅助法、微波辅助法5种方法提取手掌参多糖,并比较不同提取方法对手掌参多糖提取率、理化性质和体外抗氧化活性的影响。结果表明,5种方法所得多糖提取率依次为:酶辅助法(25.6%)>超声-酶辅助法(23.6%)>超声辅助法(19.25%)>热水法(12.63%)>微波辅助法(7.19%)。5种多糖的单糖组成成分相同,主要包括甘露糖和葡萄糖。红外光谱分析结果表明,得到的5种多糖都具有多糖的典型红外光谱特征。对羟自由基清除能力等抗氧化活性的测定结果表明,5种多糖具有不同程度的抗氧化活性。其中,酶和超声辅助提取的多糖抗氧化活性较好。因此,可将酶或超声辅助提取法作为提取功能性手掌参多糖的方法。

关键词： 手掌参; 多糖; 提取方法; 理化性质; 抗氧化活性

本文引用格式

李凤伟 , 彭梦黎 , 朱袁平 , 高文彬 , 余晓红 . 提取方法对手掌参多糖理化性质及抗氧化活性的影响[J]. 食品与发酵工业, 2021 , 47(24) : 150 -155 . DOI: 10.13995/j.cnki.11-1802/ts.027159

Abstract

The effect of five extraction methods (hot water, enzyme assisted, ultrasonic assisted, ultrasonic-enzyme assisted and microwave assisted) on the yields, properties and antioxidant activities of Gymnadenia conopsea polysaccharides (GCP) were evaluated. The results showed that the yield of GCP was in the following order: enzyme assisted method (25.6%)>ultrasonic-enzyme assisted method (23.6%)>ultrasonic assisted method (19.25%)>hot water method (12.63%)>microwave assisted method (7.19%). The monosaccharides, composed mainly of mannose and glucose in five GCP samples was the same. GCP extracted by all five methods had similar typical Fourier transform infrared spectroscopy. These GCP possessed different antioxidant activities in terms of measurement of hydroxyl radicals scavenging capacity. The ones extracted by enzyme assisted and ultrasonic assisted extraction showed better antioxidant activity than others. These data showed that enzyme and ultrasonic assisted methods could be used for extracting functional polysaccharides from Gymnadenia conopsea R. Br..

Key words： Gymnadenia conopsea; polysaccharides; extraction method; physicochemcial properties; antioxidant activity

参考文献

[1] LIN P C, YAO J, WU J, et al.A new ureido-substituted amino acid from the tubers of Gymnadenia conopsea[J].Chinese Chemical Letters, 2017,28(2):257-259.
[2] 岳正刚, 訾佳辰, 朱承根, 等.手掌参的化学成分[J].中国中药杂志, 2010, 35(21):2 852-2 861.
YUE Z G, ZI J C, ZHU C G, et al.Constituents of Gymnadenia conopsea[J].China Journal of Chinese Materia Medica, 2010, 35(21):2 852-2 861.
[3] LIN P C, WANG X, ZHONG X J, et al.Chemical characterization of a PD-1/PD-L1 inhibitory activity fraction of the ethanol extract from Gymnadenia conopsea[J].Journal of Asian Natural Products Research, 2021, 23(3):235-249.
[4] LIN P C, WU D T, XIE J, et al.Characterization and comparison of bioactive polysaccharides from the tubers of Gymnadenia conopsea[J].Food Hydrocolloids, 2015, 43:199-206.
[5] 杨帆, 刘岱琳, 邱峰, 等.手掌参块茎中水溶性化学成分的研究[J].食品研究与开发, 2009, 30(7):125-128.
YANG F, LIU D L, QIU F, et al.Study on the hydrosoluble constituents in the tuber of Gymnadenia conopsea R.Br.[J].Food Research and Development, 2009, 30(7):125-128.
[6] WANG X, ZHONG X J, ZHOU N, et al.Rapid characterizaiton of chemical constituents of the tubers of Gymnadenia conopsea by UPLC-orbitrap-MS/MS analysis[J].Molecules, 2020, 25(4):898.
[7] GOU Y R, SUN J, LIU J, et al.Structural characterization of a water-soluble purple sweet potato polysaccharide and its effect on intestinal inflammation in mice[J].Journal of Functional Foods, 2019(61):103502.
[8] XIE J H, WANG Z J, SHEN M Y, et al.Sulfated modification, characterization and antioxidant activities of polysaccharide from Cyclocarya paliurus[J].Food Hydrocolloids, 2016, 53:7-15.
[9] YAN Y J, LI X, WAN M J, et al.Effect of extraction methods on property and bioactivity of water-soluble polysaccharides from Amomum villosum[J].Carbohydrate Polymers, 2015,117:632-635.
[10] DONG H M, LIN S, ZHANG Q, et al.Effect of extraction methods on the properties and antioxidant activities of Chuanminshen violaceum polysaccharides[J].International Journal of Biological Macromolecules, 2016,93:179-185.
[11] 余培芝, 韩鸿萍, 尚军, 等.手掌参多糖延缓衰老作用的研究[J].西北药学杂志, 2018, 33(1):46-49.
YU P Z, HAN H P, SHANG J, et al.Study on the anti-aging effect of polysaccharides from Gymnadenia conopsea[J].Northwest Pharmaceutical Journal, 2018, 33(1):46-49.
[12] 孙平, 杨明明, 周清贞, 等.手掌参多糖的提取工艺研究[J].食品研究与开发, 2010, 31(3):76-79.
SUN P, YANG M M, ZHOU Q Z, et al.Study on the extraction of polyasccharides from Gymnadenia conopsea R.Br.[J].Food Research and Development, 2010, 31(3):76-79.
[13] 史晓宇, 高珍珍, 张超, 等.蓝刺头多糖提取工艺优化及其抗氧化活性[J].食品工业科技, 2020, 41(24):137-142.
SHI X Y, GAO Z Z, ZHANG C, et al.Optimization of extraction of Echinops lotifolis tausch polysaccharides and its antioxidant activity[J].Science and Technology of Food Industry, 2020, 41(24):137-142.
[14] ZHANG D Y, WAN Y, XU J Y, et al.Ultrasound extraction of polysaccharides from mulberry leaves and their effect on enhancing antioxidant activity[J].Carbohydrate Polymers, 2016, 137:473-479.
[15] DUBOIS M, GILLES K A, HAMILTON J K, et al.Colorimetric method for determination of sugars and related substances[J].Analytical Chemistry, 1956, 28(3):350-356.
[16] ZOUAMBIA Y, YOUCEF ETTOUMI K, KREA M, et al.A new approach for pectin extraction:Electromagnetic induction heating[J].Arabian Journal of Chemistry, 2017, 10(4):480-487.
[17] BRADFORD M M.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J].Analytical Biochemistry, 1976,72(1-2):248-254.
[18] SU C H, LAI M N, NG L T.Effects of different extraction temperatures on the physicochemical properties of bioactive polysaccharides from Grifola frondosa[J].Food Chemistry, 2017,220:400-405.
[19] 金友权, 张四杰, 钱正, 等.木槿花多糖的组成分析及抗氧化活性研究[J].中国中药杂志, 2019, 44(9):1 822-1 828.
JIN Y Q, ZHANG S J, QIAN Z, et al.Composition analysis and antioxidant activity of polysaccharide from Hibiscus syriacus[J].China Journal of Chinese Materia Medica, 2019, 44(9):1 822-1 828.
[20] 王文霞, 张显斌, 张慧君, 等.不同提取方法对马铃薯果胶多糖组成特性的影响[J].食品与发酵工业, 2017, 43(12):150-156.
WANG W X, ZHANG X B, ZHANG H J, et al.Effect of different extraction methods on the compositions of potato pectin polysaccharides[J].Food and Fermentation Industries, 2017, 43(12):150-156.
[21] 苗永美, 孙佳琦, 徐荣华, 等.广东石豆兰多糖的提取工艺及其抗氧化活性[J].天然产物研究与开发, 2019, 31(5):779-785.
MIAO Y M, SUN J Q, XU R H, et al.Optimization of the extraction process of polysaccharide from Bublophyllum kwangtungense and its antioxidant activity[J].Natural Product Research and Development, 2019, 31(5):779-785.
[22] YAN J K, DING Z C, GAO X L, et al.Comparative study of physicochemical properties and bioactivity of Hericium erinaceus polysaccharides at different solvent extractions[J].Carbohydrate Polymers, 2018,193:373-382.
[23] CHEN S L, SHANG H M, YANG J Y, et al.Effects of different extraction techniques on physicochemical properties and activities of polysaccharides from comfrey (Symphytum officinale L.) root[J].Industrial Crops & Products, 2018,121:18-25.
[24] 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.
SU P, SUN X, SONG S Y, et al.Effect of extraction method on structure and antioxidant activity of polysaccharides from okra flowers[J].Food Science, 2018, 39(15):93-100.
[25] 王宝石, 谭凤玲, 李光耀, 等.超声波改性淀粉及其耦合酶解反应的生物学效应[J].食品与发酵工业, 2020, 46(23):81-85.
WANG B S, TAN F L, LI G Y, et al.Application of ultrasound treatment in starch modification and its biological effect on enzymatic hydrolysis[J].Food and Fermentation Industries, 2020, 46(23):81-85.
[26] 刘丹丹, 韩唯凡, 蒋建新, 等.无患子果皮多糖微波提取工艺及抗氧化活性研究[J].林产化学与工业, 2018, 38(4):109-116.
LIU D D, HAN W F, JIANG J X, et al.Technology of microwave-assisted extraction of Sapindus peel polysaccharide and its antioxidant activity[J].Chemistry and Industry of Forest Products, 2018, 38(4):109-116.
[27] 张晓红, 博·格日勒图.手掌参多糖的结构分析[J].内蒙古大学学报(自然科学版), 2005, 36(2):148-151.
ZHANG X H, GERELTU B.The structural analysis of Gymnadenia conopsea polysaccharide[J].Acta Scientiarum Naturalium Universitatis Neimongol, 2005, 36(2):148-151.
[28] 张晓红, 博· 格日勒图.手掌参多糖的分子量及组成的测定[J].内蒙古大学学报(自然科学版), 2005, 36(1):43-46.
ZHANG X H, GERELTU B.The structural analysis of Gymnadenia conopsea Polysaccharide[J].Acta Scientiarum Naturalium Universitatis Neimongol, 2005, 36(1):43-46.
[29] LI X Y, WANG L.Effect of extraction method on structure and antioxidant activity of Hohenbuehelia serotina polysaccharides[J].International Journal of Biological Macromolecules, 2016,83:270-276.
[30] 刘江, 雷激, 张俊, 等.不同提取方法对柠檬皮渣果胶特性的影响[J].食品与发酵工业, 2019, 45(23):199-206.
LIU J, LEI J, ZHANG J, et al.Effects of different extraction methods on properties of lemon pectin[J].Food and Fermentation Industries, 2019, 45(23):199-206.
[31] 王荣琨, 王钦, 罗欣, 等.不同提取方法对竹荪多糖提取率及抗氧化性影响[J].中国食用菌, 2020, 39(3):24-28.
WANG R K, WANG Q, LUO X, et al.Effects of different extraction methods on the extraction rate and antioxidant properties of Dictyophora indusiata polysaccharide[J].Edible Fungi of China, 2020, 39(3):24-28.
[32] CHEN S H, CHEN H X, TIAN J G, et al.Enzymolysis-ultrasonic assisted extraction, chemical characteristics and bioactivities of polysaccharides from corn silk[J].Carbohydrate Polymers, 2014,101:332-341.
[33] 黄玉龙, 高清雅, 全婷, 等.不同提取方法对兰州百合多糖结构及抗氧化活性的影响[J].现代食品科技, 2018, 34(11):126-131;94.
HUANG Y L, GAO Q Y, QUAN T, et al.Effects of different extraction methods on the composition and antioxidant activity of the polysaccharides in Lilium davidii var.unicolor salisb.[J].Modern Food Science and Technology, 2018, 34(11):126-131; 94.
[34] 马舒伟, 刘兴艳, 贾占东, 等.不同提取方法对玄参多糖单糖组分和抗氧化活性的影响[J].中华中医药学刊, 2020, 38(1):220-224;285.
MA S W, LIU X Y, JIA Z D, et al.Effect of different extraction methods on monosaccharide compositions and antioxidative activity of Scrophularia ningpoensis polysaccharide[J].Chinese Archives of Traditional Chinese Medicine, 2020, 38(1):220-224;285.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司