食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 142 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040079

研究报告

紫皮石斛多糖酶解及其在发酵酒中的应用

  • 张田田 ,
  • 董悦生 ,
  • 侯洪波 ,
  • 王银波 ,
  • 胡玲辉 ,
  • 修志龙
展开
  • 1(大连理工大学 生物工程学院, 辽宁 大连, 116000)
    2(保山学院 资源环境学院, 云南 保山, 678000)
    3(大连理工大学 滇西产业发展研究院, 云南 保山, 678000)
    4(云南厚德瑞福生物医药科技有限公司, 云南 昆明, 650101)
第一作者:硕士研究生(修志龙教授为通信作者,E-mail:zhlxiu@dlut.edu.cn)

收稿日期: 2024-06-03

  修回日期: 2024-08-08

  网络出版日期: 2025-06-19

基金资助

中央引导地方科技发展资金计划专项(202207AB110010)

收起

Enzymatic hydrolysis of polysaccharides of Dendrobium devonianum and its application in fermented wine

  • ZHANG Tiantian ,
  • DONG Yuesheng ,
  • HOU Hongbo ,
  • WANG Yinbo ,
  • HU Linghui ,
  • XIU Zhilong
Expand
  • 1(School of Biological Engineering, Dalian University of Technology, Dalian 116000, China)
    2(School of Resources and Environment, Baoshan University, Baoshan 678000, China)
    3(Dianxi Rasearch Institute of Dalian University of Technology, Baoshan 678000, China)
    4(Yunnan Houde Ruifu Biomedical Technology Co. Ltd, Kunming 650101, China)

Received date: 2024-06-03

  Revised date: 2024-08-08

  Online published: 2025-06-19

Fold

摘要

紫皮石斛是云南龙陵特色药食同源资源,其主要有效成分是多糖;石斛浸泡酒是当地特色产品,但存在酒中多糖溶解度低、功效成分不明确等问题。该文利用纤维素酶、葡聚糖酶及β-甘露聚糖酶对紫皮石斛多糖进行了水解,并以紫皮石斛酶解液为主要原料,复配桑葚、枸杞和桂圆进行酵母发酵,制备成石斛保健酒。对石斛酒中多糖、有机酸、总酚及黄酮的含量进行了测定,进一步对其抗氧化活性进行了评价。结果表明,经纤维素酶水解后紫皮石斛多糖的数均分子质量由7 880 Da降至501 Da;酶解液中的多糖在15%(体积分数)以下的酒中基本都能保留,即便在50%的酒中酶解液多糖的含量也是原浆多糖的5.30倍;复配发酵石斛酒酒精度为10.9%vol,总多糖、黄酮和总酚含量分别为11.18、0.53、0.58 g/L,另含有柠檬酸、苹果酸、琥珀酸和乙酸等有机酸;发酵石斛酒具有较好的DPPH自由基、ABTS阳离子自由基及羟自由基清除能力。上述结果为复配发酵石斛酒的进一步开发奠定了基础。

关键词： 紫皮石斛; 多糖; 酶解; 发酵酒; 抗氧化活性

本文引用格式

张田田 , 董悦生 , 侯洪波 , 王银波 , 胡玲辉 , 修志龙 . 紫皮石斛多糖酶解及其在发酵酒中的应用[J]. 食品与发酵工业, 2025 , 51(11) : 142 -149 . DOI: 10.13995/j.cnki.11-1802/ts.040079

Abstract

Dendrobium devonianum is a unique medicinal and edible plants in Longling, Yunnan Province.Polysaccharides with high content is its main effective component.D.devonianum soaking wine is a local specialty product, but there exists some problems, such as low solubility of polysaccharides in the wine and unclear functional ingredients.In this paper, cellulase, glucanase and β-mannanase were used to hydrolyze polysaccharides of D.devonianum.Further, the enzymatic hydrolysate of D.devonianum was used to be fermented as the main raw material mixed with fruit of Morus alba, Lycium chinense Miller and Dimocarpus longan Lour.The contents of total polysaccharides, organic acids, total phenols and flavonoids in D.devonianum wine were determined.The antioxidant activities were then investigated.The results showed that the average molecular weight of polysaccharides decreased from 7 880 Da to 501 Da after hydrolysis by cellulase.The polysaccharides in the enzymatic hydrolysate can be retained in the wine below 15% (volume fraction), even in 50% of the wine, the polysaccharides content of the enzymatic hydrolysate is 5.30 times of the original polysaccharides solution.The alcohol content of the compound fermented D.devonianum wine was 10.9%vol, the contents of total polysaccharides, flavonoids and total phenols were 11.18, 0.53 and 0.58 g/L, respectively.Additionally, the organic acids such as citric acid, malic acid, succinic acid and acetic acid were also contained.The scavenging rate of DPPH free radicals, ABTS cationic radicals and hydroxyl radicals were better.These results laid a foundation for the further development of the compound fermented D.devonianum wine.

Key words： Dendrobium devonianum; polysaccharides; enzymatic hydrolysis; fermented wine; antioxidant activity

参考文献

[1] 吴蓓丽, 赵铮蓉, 刘骅, 等.紫皮石斛研究进展[J].中成药, 2020, 42(11):2990-2998.
WU B L, ZHAO Z R, LIU H, et al.Research progress of Dendrobium nobile[J].Chinese Traditional Patent Medicine, 2020, 42(11):2990-2998.
[2] 刘袆帆, 郭烁璇, 林映妤, 等.石斛多糖的构效关系研究进展[J].现代食品科技, 2021, 37(1):308-338.
LIU H F, GUO S X, LIN Y Y, et al.The relationship between the structure and function of Dendrobium polysaccharides:A review[J].Modern Food Science and Technology, 2021, 37(1):308-338.
[3] DENG Y, LI M, CHEN L X, et al.Chemical characterization and immunomodulatory activity of acetylated polysaccharides from Dendrobium devonianum[J].Carbohydrate Polymers, 2018, 180:238-245.
[4] 马强, 杨焱, 张忠, 等.猴头菌子实体粉的复合酶解及其功能特性[J].食用菌学报, 2022, 29(2):54-64.
MA Q, YANG Y, ZHANG Z, et al.Multienzyme complex hydrolysis of Hericium erinaceus fruiting body powder and in vitro activity of the released polysaccharides[J].Acta Edulis Fungi, 2022, 29(2):54-64.
[5] YANG L, ZI C T, CHEN D K, et al.Target acquisition of anti-aging manno-oligosaccharide that triggers ECM process via TGF-β/Smads-SIRT1 signalling pathway[J].Carbohydrate Polymers, 2023, 302:120380.
[6] 李世杰, 李勇, 曾海英.茯苓多糖的酶解工艺及抑菌性研究[J].中国酿造, 2018, 37(5):177-180.
LI S J, LI Y, ZENG H Y.Hydrolysis technology and bacteriostatic activity of polysaccharide from Poria cocos[J].China Brewing, 2018, 37(5):177-180.
[7] 刘冰. 霍山石斛(栽培)多糖化学结构系统解析及抗胃癌活性构效关系研究[D].合肥:合肥工业大学, 2019.
LIU B.Systematic analysis of chemical structure and structure-activity relationship of polysaccharide from Dendrobium huoshanense (cultivated)[D].Hefei:Hefei University of Technology, 2019.
[8] 刘金龙, 毕文刚, 王安江, 等.小孢根霉C97102734及应用:中国,CN105602859A[P].2016-05-25.
LIU J L, BI W G, WANG A J, et al. Rhizopusmicrosporus C97102734 and its application:China,CN105602859A[P].2016-05-25.
[9] 罗昭勇, 姜艳, 余晓历, 等.石斛多糖的结构特征、生物活性、构效关系及产品开发进展[J].食品工业科技, 2024, 45(15):429-442.
LUO Z Y, JIANG Y, YU X L, et al.Research progress on structure characteristics, biological activity, structure-activity relationship and product development of Dendrobium polysaccharides[J].Science and Technology of Food Industry, 2024, 45(15):429-442.
[10] 范传颍, 陶正明, 吴志刚.苯酚硫酸法与蒽酮硫酸法测定铁皮石斛中多糖含量的比较[J].浙江农业科学, 2013, 54(7):799-801.
FAN C Y, TAO Z M, WU Z G.Comparison between phenol-sulfuric acid method and anthrone sulfuric acid method for determination of polysaccharide content in Dendrobium candidum[J].Journal of Zhejiang Agricultural Sciences, 2013, 54(7):799-801.
[11] 王海敏, 虞海霞, 董蕊, 等.苕子蜜总酚酸和总黄酮含量测定及抗氧化活性的研究[J].食品科学, 2010, 31(1):54-57.
WANG H M, YU H X, DONG R, et al.Antioxidant activities and contents of total phenolic acid and total flavonoids in Vicia villosa Roth honey[J].Food Science, 2010, 31(1):54-57.
[12] KUSZNIEREWICZ B, PIEKARSKA A, MRUGALSKA B, et al.Phenolic composition and antioxidant properties of Polish blue-berried honeysuckle genotypes by HPLC-DAD-MS, HPLC postcolumn derivatization with ABTS or FC, and TLC with DPPH visualization[J].Journal of Agricultural and Food Chemistry, 2012, 60(7):1755-1763.
[13] 万景瑞, 蒋鹏飞, 史冠莹, 等.三种发酵酒活性成分、抗氧化活性及其香气成分对比分析[J].食品工业科技, 2020, 41(21):253-260; 265.
WAN J R, JIANG P F, SHI G Y, et al.Comparative analysis of active ingredients, antioxidant activity and aromatic components of three kinds of fermented wine[J].Science and Technology of Food Industry, 2020, 41(21):253-260; 265.
[14] 常飞, 杨雪果, 肖士成, 等.脱脂羊脑蛋白水解多肽的分离纯化及抗氧化活性[J].食品科学, 2016, 37(1):33-39.
CHANG F, YANG X G, XIAO S C, et al.Purification and antioxidant activity of peptides derived from defatted goat brain protein[J].Food Science, 2016, 37(1):33-39.
[15] URIBE-QUEROL E, ROSALES C.Control of phagocytosis by microbial pathogens[J].Frontiers in Immunology, 2017, 8:1368.
[16] 赵小丹, 刘玉, 陶新玉, 等.不同相对分子质量的铁皮石斛多糖对细胞免疫活性的影响[J].中国药学杂志, 2023, 58(11):997-1004.
ZHAO X D, LIU Y, TAO X Y, et al.Study on cellular immune activity of Dendrobium officinale polysaccharide with different molecular weight[J].Chinese Pharmaceutical Journal, 2023, 58(11):997-1004.
[17] 薛燕, 敢小双, 黄开丽, 等.铁皮石斛多糖复合酶法提取工艺及其抗氧化性[J].食品工业科技, 2018, 39(3):215-219; 225.
XUE Y, GAN X S, HUANG K L, et al.Extraction process of polysaccharide by compound enzymatic method of Dendrobium officinale and its antioxidant activity[J].Science and Technology of Food Industry, 2018, 39(3):215-219; 225.
[18] 陈立弟. 铁皮石斛多糖的提取、抗氧化活性及其多糖/介孔二氧化硅纳米粒的制备研究[D].深圳:深圳大学, 2017.
CHEN L D.Study on extraction and antioxidant activity of Dendrobium candidum polysaccharide and preparation of polysaccharide/mesoporous silica nanoparticles[D].Shenzhen:Shenzhen University, 2017.
[19] 柯汉女. 不同分子量铁皮石斛多糖分离及抗肿瘤、抗氧化活性研究[D].广州:广州中医药大学, 2016.
KE H N.Isolation of polysaccharides from Dendrobium officinale with different molecular weight and their antitumor and antioxidant activities[D].Guangzhou:Guangzhou University of Chinese Medicine, 2016.
[20] 童微. 分子量及分子修饰对铁皮石斛多糖免疫调节活性的影响[D].南昌:南昌大学, 2017.
TONG W.Effects of molecular weight and molecular modification on immunomodulatory activity of Dendrobium candidum polysaccharide[D].Nanchang:Nanchang University, 2017.
[21] 任运红, 徐雅囡, 钟淳菲, 等.铁皮石斛发酵酒品质特性研究[J].中国酿造, 2020, 39(5):92-96.
REN Y H, XU Y N, ZHONG C F, et al.Quality characteristics of fermented Dendrobium candidum wine[J].China Brewing, 2020, 39(5):92-96.
[22] 汪江波, 蒋祥瑞, 叶成玉, 等.铁皮石斛配制酒制备工艺优化及其体外抗氧化活性研究[J].中国酿造, 2022, 41(2):156-163.
WANG J B, JIANG X R, YE C Y, et al.Optimization of preparation technology of Dendrobium officinale blended liquor and its antioxidant activity in vitro[J].China Brewing, 2022, 41(2):156-163.
[23] 廖彭莹, 陈敏玉, 孙雪芹.杨桃根多糖醇沉工艺优化研究[J].广州化工, 2022, 50(15):65-68.
LIAO P Y, CHEN M Y, SUN X Q.Optimization of alcohol precipitation process of polysaccharide from Averrhoa carambola root[J].Guangzhou Chemical Industry, 2022, 50(15):65-68.
[24] 赵婕, 袁倩, 张序, 等.混合发酵对早酥梨-美乐低醇桃红果酒品质的影响[J].食品与发酵工业, 2022, 48(22):119-127.
ZHAO J, YUAN Q, ZHANG X, et al.Effect of mixed fermentation on the quality of Zaosu pear-Merlot low-alcohol rose fruit wine[J].Food and Fermentation Industries, 2022, 48(22):119-127.
[25] 董悦生, 刘浩东, 修志龙, 等.一种复配石斛原浆及其制备方法和应用:CN 113456757 B[P].2022-10-21.
DONG Y S, LIU H D, XIU Z L, et al.Compound Dendrobium protoplasm, preparation method and application:CN 113456757 B[P].2022-10-21.
[26] 滕达, 司静涛, 赵进, 等.基于高效液相色谱法分析梨酒发酵前后有机酸变化[J].食品研究与开发, 2023, 44(17):153-159.
TENG D, SI J T, ZHAO J, et al.Detection of organic acids in pear juice and pear wine by high performance liquid chromatography[J].Food Research and Development, 2023, 44(17):153-159.
[27] 曾竟蓝, 马胤鹏, 秦丹, 等.果酒中有机酸的作用及检测方法研究[J].中国酿造, 2018, 37(6):183-187.
ZENG J L, MA Y P, QIN D, et al.Research on effect and detection method of organic acids in fruit wine[J].China Brewing, 2018, 37(6):183-187.
[28] 王丹, 袁永俊, 谭青云, 等.不同菌种发酵对铁皮石斛多糖及其生物活性的影响[J].中国调味品, 2019, 44(9):39-43.
WANG D, YUAN Y J, TAN Q Y, et al.Effects of different strains fermentation on polysaccharide and biological activity of Dendrobium candidum[J].China Condiment, 2019, 44(9):39-43.
[29] 秦哲. 黄芪发酵后主要有效成分变化分析及多糖对大鼠实验性肝纤维化影响[D].兰州:甘肃农业大学, 2012.
QIN Z.Changes of main effective components of Astragalus after fermentation and effects of polysaccharides on experimental hepatic fibrosis in rats[D].Lanzhou:Gansu Agricultural University, 2012.
[30] 白海, 高阳, 刘丽敏, 等.中药渣固态发酵前后蛋白质和多糖含量的变化[J].山西大同大学学报(自然科学版), 2021, 37(1):84-87.
BAI H, GAO Y, LIU L M, et al.Changes of protein and polysaccharide content in Chinese medicine residue before and after solid state fermentation[J].Journal of Shanxi Datong University (Natural Science Edition), 2021, 37(1):84-87.
[31] 李仲禧. 苹果汁植物乳杆菌发酵对多酚化合物抗氧化活性的影响[D].上海:上海海洋大学, 2019.
LI Z X.Effect of Lactobacillus plantarum fermentation on antioxidant activity of polyphenols in apple juice[D].Shanghai:Shanghai Ocean University, 2019.
[32] CAI Y Z, SUN M, JIE XING, et al.Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants[J].Life Sciences, 2006, 78(25):2872-2888.
[33] NARDINI M, GARAGUSO I.Characterization of bioactive compounds and antioxidant activity of fruit beers[J].Food Chemistry, 2020, 305:125437.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司