不同品种猕猴桃粗多糖的单糖组成及抗氧化性能比较  

Comparison of monosaccharide composition and antioxidant activity of crude polysaccharides from different varieties of actinidia chinensis

作　　者：张萍[1] 陈燕[1] 王潇瑞 吴彤 ZHANG Ping;CHEN Yan;WANG Xiao-rui;WU Tong(College of Chemistry and Chemical Engineering,Xianyang Normal University,Xianyang 712000,China)

机构地区：[1]咸阳师范学院化学与化工学院,陕西咸阳712000

出　　处：《化学工程师》2018年第10期1-5,共5页Chemical Engineer

基　　金：国家自然科学基金项目(21305117);陕西省自然科学基金项目(2017JQ2043);陕西省教育厅专项研究基金项目(17JK0829);咸阳师范学院大学生科研训练项目(2017076)

摘　　要：对陕西省大面积种植的翠香、秦美、徐香、亚特、海沃德以及华优等6个品种猕猴桃果实粗多糖的单糖组成和其中3个品种猕猴桃果实粗多糖的抗氧化性能进行分析比较。粗多糖经水提醇沉法提取,三氯乙酸脱蛋白后,用三氟乙酸水解,用PMP柱前衍生化HPLC法测定其单糖组成;用清除超氧阴离子自由基(O_2^-·)、羟基自由基(·OH)以及DPPH·自由基试验的方法测试了其抗氧化性能。结果表明,6个品种猕猴桃果实的多糖中均含有甘露糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、木糖、阿拉伯糖以及岩藻糖等9种单糖,但单糖组成因猕猴桃品种的不同在相对含量上存在明显差异。猕猴桃多糖对O_2^-·、·OH以及DPPH·自由基均有一定清除作用,但不同品种之间清除率也存在一定差异,3个品种之间总体抗氧化性能表现为翠香>海沃德>秦美。该项研究结果可为猕猴桃种植业的品种优选和产品开发提供参考。The composition of the monosaccharide and the antioxidant properties of different varieties of actinidia chinensis in Shaanxi province were analyzed and compared. The crude polysaccharide from actinidia chinensis was extracted by water-extraction and alcohol-precipitation method and deproteinized with three chloroacetic acid. The monosaccharide composition was determined with PMP pre-column derivatization by HPLC after hydrolyzed with trifluoroacetic acid （TFA）. The antioxidant properties were tested by the method of removing superoxide anion radical （O2-·）, hydroxyl radical （· OH） and DPPH· free radical. The results showed that there were 9 monosaccharides of mannose, rhamnose, glucuronic acid, galacononic acid, glucose, galactose, xylose, arabia sugar and fucose in the six varieties of Kiwi fruit. But the relative content of monosaccharide composition was distinctly different because of the variety difference. The polysaccharides of actinidia chinensis have certain scavenging effects on O2-·,·OH and DPPH· free radicals, but there are certain differences between varieties. The order of the overall antioxidant performance of 3 varieties polysaccharides from high to low is Cui Xiang, Hayward, Qin Mei, which showed that the antioxidant activity of the polysaccharide from actinidia chinensis was also different with the variety. The results of this study can provide reference for variety selection and product development of actinidia chinensis planting industry.

关 键 词：猕猴桃多糖 单糖组成 抗氧化性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]