南瓜籽多糖乙醇分级沉淀与超声波改性研究  

Ethanol Fractional Precipitation and Ultrasonic Modification of Pumpkin Polysaccharides

作　　者：王丽波[1] 徐雅琴[1] 于泽源[2] 王泰恒 李鲁滨[1] 

机构地区：[1]东北农业大学理学院,哈尔滨150030 [2]东北农业大学园艺学院,哈尔滨150030

出　　处：《农业机械学报》2015年第8期206-210,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省教育厅科学技术研究资助项目(12531052);东北农业大学青年启动基金资助项目(2011QN208)

摘　　要：采用热水浸提、Saveg脱蛋白制备南瓜籽多糖,蒸馏水复溶后采用0-30%、30%-60%、60%-80%乙醇分级沉淀法得到3种多糖PSP-30、PSP-60和PSP-80。通过测定多糖、蛋白含量、单糖组成及利用红外和紫外光谱检测表明：PSP-30、PSP-60和PSP-80均为结合一定量蛋白的多糖,不含糖醛酸;PSP-30、PSP-60由鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖6种单糖组成,PSP-80由鼠李糖、阿拉伯糖、木糖、葡萄糖、半乳糖5种单糖组成。3种多糖对DPPH自由基均有较高清除作用,其中PSP-60效果最好,当质量浓度2.5 mg/m L时,清除率为61.90%。多糖PSP-60经不同频率超声波处理后,单糖组成的物质的量比和抗氧化活性均有所改变,证实超声波可以造成多糖中单糖的转化和生物活性的改变。Pumpkin polysaccharides were extracted with hot water and deproteinized by Saveg method. After rehydration with distilled water, soluble polysaccharides were successively fractionated by different gradient concentrations of ethanol（0 -30% ,30% -60% ,60% -80% ）into three precipitation fractions, named PSP - 30, PSP - 60 and PSP - 80. Contents of sugar, protein and monosaccharide composition were determined, UV and IR spectroscopy analysis were run simultaneously to determine their spectroscopy properties. The results indicated that all three fractions were combined with a certain amount of protein, and uronic acid was not found. PSP - 30 and PSP - 60 were composed of mannose, arabinose, xylose, mannose, glucose and galactose, but PSP - 80 was composed of mannose, arabinose, xylose, glucose and galactose. Each of these fractions all had good scavenging effect on DPPH free radical, and PSP- 60 removal rate was the highest, its removal rate was 61.90% at concentration of 2. 5 mg/mL, PSP - 60 was treated with different frequencies ultrasonic, the tool ratios of these monosaccharides and antioxidant activity were changed. The results confirm that ultrasonic can cause rnonosaecharide transformation and biological activity change of polysaccharides. However, there is no regularity between the increase of ultrasound frequency and the monosaccharide composition after transformation. So the effect of ultrasound on polysaccharide structure is still a task to be studied.

关 键 词：南瓜籽多糖 单糖组成 乙醇分级 超声波 结构改性 光谱分析 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]