黑蒜多糖与鲜蒜多糖结构特征及抗氧化活性的比较研究  

Comparison of structure and antioxidant activity of polysaccharides from black garlic and fresh garlic

作　　者：郑岚 马耀宏 杨俊慧 杨艳 商容磊 任鑫 韩兵 刘庆艾 ZHENG Lan;MA Yao-hong;YANG Jun-hui;YANG Yan;SHANG Rong-lei;REN Xin;HAN Bing;LIU Qing-ai(Shandong Provincial Key Laboratory of Biosensors, Biology Institute, Qilu University of Technology （Shandong Academy of Sciences）, Jinan 250103;Qilu Institute of Technology Jinan 250200;Laiwu Yuyuan Foods Company Limited, Laiwu 271199)

机构地区：[1]齐鲁工业大学(山东省科学院)山东省科学院生物研究所山东省生物传感器重点实验室,济南250103 [2]齐鲁理工学院,济南250200 [3]莱芜裕源食品有限公司,莱芜271199

出　　处：《食品科技》2018年第4期194-200,共7页Food Science and Technology

基　　金：山东省自然科学基金项目(博士基金项目)(ZR2017BC070);山东省自然科学基金中青年科学家科研奖励基金项目(ZR2016CB42);山东省科学院青年基金项目(2018QN0028);山东省科学院2018年第二批科研计划项目(基础基金)

摘　　要：研究表明黑蒜中总糖、还原糖和多糖含量分别达到681.26、316 mg/g和365.26 mg/g,分别是鲜蒜的2.82、39.5倍和1.57倍。红外光谱分析表明黑蒜多糖为β-糖苷键连接的吡喃糖,而鲜蒜多糖为呋喃糖。黑蒜多糖的硫酸基和糖醛酸的含量分别为9.44%和5.61%,而鲜蒜多糖分别为4.09%和3.61%。黑蒜多糖有着很强的抗氧化能力,其还原力和总抗氧化能力分别为2.65±0.11、3.30±0.12,清除羟基自由基、ABTS自由基、DPPH自由基的EC_(50)值分别为(1984.13±73.25)mg/L、(114.82±4.24)mg/L、(135.57±5.42)mg/L。黑蒜多糖的抗氧化能力显著强于鲜蒜多糖及多种活性多糖。因此,黑蒜多糖具有良好的开发应用前景。This study showed that the contents of total sugar, reducing sugar and polysaccharide in black garlic were 681.26 mg/g, 316 mg/g and 365.26 mg/g, which were 2.82 times, 39.5 times and 1.57 times of fresh garlic respectively. Infrared spectroscopy analysis showed that the black garlic polysaccharide was the β-glycoside-linked pyranose and the fresh garlic polysaccharide was furanose. The contents of sulfate radical and uronic acid in the black garlic polysaccharide were 9.44% and 5.61%, respectively. And the contents in the fresh garlic polysaccharide were 4.09% and 3.61%, respectively. The results showed that the black garlic polysaccharide had a strong antioxidant capacity. The reducing power and total antioxidant capacity of the black garlic polysaccharide were 2.65±0.11 and 3.30±0.12. The EC_（50） values of scavenging hydroxyl radical, scavenging DPPH radical and scavenging ABTS radical were（1984.13±73.25）mg/L,（114.82±4.24）mg/L and（135.57±5.42）mg/L. The antioxidant ability of black garlic polysaccharide is stronger than that of fresh garlic polysaccharide and a variety of active polysaccharides. Therefore, the black garlic polysaccharide has a good development and application prospects.

关 键 词：黑蒜 多糖 结构 抗氧化 

分 类 号：R284.2[医药卫生—中药学]