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中国精品科技期刊2020
韦珍,向昱,杨兆杏,等. 火龙果茎多糖组成及抗氧化稳定性分析[J]. 食品工业科技,2024,45(22):1−9. doi: 10.13386/j.issn1002-0306.2024010122.
引用本文: 韦珍,向昱,杨兆杏,等. 火龙果茎多糖组成及抗氧化稳定性分析[J]. 食品工业科技,2024,45(22):1−9. doi: 10.13386/j.issn1002-0306.2024010122.
WEI Zhen, XIANG Yu, YANG Zhaoxing, et al. Analysis of Composition and Antioxidant Stability of Pitaya Stem Polysaccharide[J]. Science and Technology of Food Industry, 2024, 45(22): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010122.
Citation: WEI Zhen, XIANG Yu, YANG Zhaoxing, et al. Analysis of Composition and Antioxidant Stability of Pitaya Stem Polysaccharide[J]. Science and Technology of Food Industry, 2024, 45(22): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010122.

火龙果茎多糖组成及抗氧化稳定性分析

Analysis of Composition and Antioxidant Stability of Pitaya Stem Polysaccharide

  • 摘要: 目的:以火龙果茎中提取的多糖为研究对象,分析其理化特性和抗氧化活性,并进一步探讨不同储存条件与食品加工方式对其抗氧化稳定性的影响。方法:热水浸提醇沉法制备火龙果茎多糖,分别采用苯酚硫酸法、NaNO2-Al(NO3)3-NaOH显色法、福林酚法和离子色谱法分析多糖的总糖、黄酮和酚类含量以及单糖组成,扫描电子显微镜(SEM)观察多糖微观形态;并以抑制羟基自由基能力为抗氧化指标,通过模拟不同食品储存和加工条件,系统地研究火龙果茎多糖的抗氧化稳定性。结果:热水提取法得到的火龙果茎多糖的得率为7.22%,总糖含量为334.63 mg/g,黄酮和酚类残留量分别为5.91 mg/g和5.05 mg/g,进一步分析其主要由葡萄糖、半乳糖、鼠李糖、半乳糖醛酸、阿拉伯糖和甘露糖等组成,单糖摩尔比为5.27:2.77:0.77:0.71:0.32:0.17;在SEM下,火龙果茎多糖呈现紧密、多孔的不规则形状;火龙果茎多糖具有较好的抗氧化活性,随着多糖质量浓度的增加,其抑制羟基自由基的能力增强(P<0.05)。温度、pH值、部分金属离子(钙、钾和钠离子)、部分食品添加剂(柠檬酸、苯甲酸钠和葡萄糖)和杀菌方式对火龙果茎多糖抗氧化稳定性的影响较小;光照对火龙果茎多糖抗氧化稳定性影响较大,随着光照时间的延长,火龙果茎多糖对羟基自由基的抑制能力逐渐降低,故耐光性较差;而增加金属铁、铜离子和蔗糖溶液的质量浓度也会显著(P<0.05)降低火龙果茎多糖抗氧化活性。结论:火龙果茎多糖具有良好的抗氧化稳定性,但是在火龙果茎的储存和食品加工中应避免长期光照、直接接触金属铁离子和铜离子以及高浓度的蔗糖溶液。

     

    Abstract: Objective: Pitaya stem polysaccharide (PSP) was applied as raw materials to study the physicochemical properties as well as antioxidant activity and its stability. Methods: The active polysaccharide from pitaya stem was extracted using hot-water extraction combining with alcohol-precipitation method. Initially, total sugar, total flavonoid and total phenolic contents in PSP were determined using phenol-sulfuric acid method, NaNO2-Al(NO3)3-NaOH method and Folin-Ciocalteu assay, respectively. Monosaccharide composition of PSP was analyzed using ion chromatography, and surface morphology in PSP was characterized using scanning electron microscope (SEM). Then, antioxidant stability of PSP was systematically determined by simulating various food storage and processing conditions, and hydroxyl radical scavenging activity was used as an evaluation index for PSP. Results: The extraction yield of PSP was around 7.22%, total sugar, total flavonoid and total phenolic contents in PSP were 334.63mg/g, 5.91 mg/g, and 5.05 mg/g, respectively. The PSP mainly consisted of glucose, galactose, rhamnose, galacturonic acid, arabinose and mannose in the following molar ratios: 5.27:2.77:0.77:0.71:0.32:0.17. PSP presented a compact and porous surface with irregular shape as recorded by SEM images. Additionally, PSP possessed good hydroxyl radical scavenging activity, which was increased with the increase of polysaccharide concentration (P<0.05). Temperature, pH value, some metal ions (i.e. Ca2+, Na+ and K+ metal ions), some food additives (i.e. citric acid, sodium benzoate and glucose) and sterilization methods had little impact on the antioxidant activity of PSP. However, light had a great effect on the antioxidant activity of PSP. With the extension of light time, the inhibitory ability of PSP to hydroxyl radical gradually decreased, indicating that PSP had the poor light resistance. Meanwhile, the antioxidant activity of PSP was also significantly decreased with the increasing concentration of Fe3+ and Cu2+ metal ion, as well as sucrose solution (P<0.05). Conclusion: PSP has good antioxidant stability, but continuous light, Fe3+ and Cu2+ metal ions, as well as sucrose might have the greatly adverse effect on the antioxidant activity of PSP. Therefore, the direct contact with these four environmental factors should be avoided during the processing and storage of pitaya stem.

     

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