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中国精品科技期刊2020
王天怡,张庆芬,黄磊磊,等. 白丁香花多糖的提取、纯化及抗氧化活性研究[J]. 食品工业科技,2024,45(15):1−11. doi: 10.13386/j.issn1002-0306.2023090036.
引用本文: 王天怡,张庆芬,黄磊磊,等. 白丁香花多糖的提取、纯化及抗氧化活性研究[J]. 食品工业科技,2024,45(15):1−11. doi: 10.13386/j.issn1002-0306.2023090036.
WANG Tianyi, ZHANG Qingfen, HUANG Leilei, et al. Extraction, Purification and Antioxidant Activity of Polysaccharide from White Lilacs[J]. Science and Technology of Food Industry, 2024, 45(15): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090036.
Citation: WANG Tianyi, ZHANG Qingfen, HUANG Leilei, et al. Extraction, Purification and Antioxidant Activity of Polysaccharide from White Lilacs[J]. Science and Technology of Food Industry, 2024, 45(15): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090036.

白丁香花多糖的提取、纯化及抗氧化活性研究

Extraction, Purification and Antioxidant Activity of Polysaccharide from White Lilacs

  • 摘要: 采用酶辅助超声提取法提取白丁香花多糖,利用响应面试验(RSM)法系统分析了不同实验条件对白丁香花多糖得率的影响。将粗多糖经DEAE-52纤维素柱和Sephadex G-100凝胶柱层析进行纯化,用高效凝胶渗透色谱法(HPGPC)、离子色谱法(IC)、紫外光谱、傅里叶红外光谱(FTIR)和扫描电镜(SEM)对多糖的初步结构进行了表征,并进行体外抗氧化活性研究。结果表明,白丁香花多糖最佳提取工艺:超声功率150 W、超声时间40 min、超声温度40 ℃、加酶量(纤维素酶、中性蛋白酶)2.2%、料液比1:40 g/mL,在此条件下白丁香花多糖的得率为3.03%±0.09%。经DEAE-52纤维素柱纯化后得到4个组分的多糖,收集主要组分SP-c;再经Sephadex G-100凝胶柱纯化后得到SP-c-1组分。得出SP-c-1的单糖组成及摩尔比为半乳糖醛酸、阿拉伯糖、半乳糖、鼠李糖、葡萄糖、葡萄糖醛酸、木糖=18.39:11.13:8.96:2.61:1:0.83:0.57。SP-c-1重均分子量(Mw)为14069 Da,数均分子量(Mn)为13637 Da,具有多糖特征吸收峰,含D-葡萄吡喃糖构型。SP-c-1对DPPH、ABTS+自由基的半抑制浓度(IC50)分别0.87、1.355 mg/mL。SP-c-1显示出良好的抗氧化活性。

     

    Abstract: Enzyme-assisted ultrasonic extraction was employed to extract polysaccharides from white lilacs. The effects of various experimental conditions on the yield of polysaccharides from white lilacs were systematically analyzed using the response surface methodology (RSM). The crude extract was purified through DEAE-52 cellulose column and Sephadex G-100 gel column chromatography. High-performance gel permeation chromatography (HPGPC), ion chromatography (IC), ultraviolet spectrum analysis, Fourier infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were utilized for characterization of the polysaccharide structure and its antioxidant activity in vitro was investigated. The results demonstrated that the optimal extraction process for polysaccharides from white lilacs involved ultrasonic power 150 W, ultrasonic time 40 min, ultrasonic temperature 40 ℃, enzyme dosage 2.2%, solid-liquid ratio 1:40 g/mL. Under these conditions, the yield of polysaccharides was 3.03%±0.09%. The polysaccharides were purified using a DEAE-52 cellulose column, and the main component SP-c was collected. Subsequently, SP-c-1 was obtained through a Sephadex G-100 gel column. The monosaccharide composition and molar ratio of SP-c-1 were galacturonic acid, arabinose, galactose, rhamnose, glucose, glucuronic acid, xylose=18.39:11.13:8.96:2.61:1:0.83:0.57, respectively. The weight-average molecular weight (Mw) of SP-c-1 was 14069 Da, and the numerical mean molecular weight (Mn) was 13637 Da. SP-c-1 had the characteristic absorption peak of polysaccharide and contained D-grape pyranose configuration. The half-inhibitory concentration (IC50) of SP-c-1 on DPPH and ABTS+ free radicals was 0.87 and 1.355 mg/mL, respectively. Overall results indicate that SP-c-1 exhibits significant antioxidant activity.

     

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