葡萄酒泥酵母β-葡聚糖及其羧甲基化衍生物体外抗氧化  

Study on Antioxidant Activity in vitro of β-Glucan and Its Carboxymethylated Derivatives from Wine Yeast

作　　者：王婧[1,2] 程超 盛文军[1,2] 李敏 祝霞[1,2] 韩舜愈 WANG Jing;CHENG Chao;SHENG Wenjun;LI Min;ZHU Xia;HAN Shunyu(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China;Pingliang Food Inspection and Testing Center of Gansu Province,Pingliang 744000,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070 [3]甘肃省平凉市食品检验检测中心,甘肃平凉744000

出　　处：《食品与生物技术学报》2018年第6期595-602,共8页Journal of Food Science and Biotechnology

基　　金：甘肃省农牧厅生物技术专项项目(GNSW-2014-11)

摘　　要：以葡萄酒泥酵母为原料制备高纯度酵母β-葡聚糖,对其进行紫外光谱、溶解性、颜色反应、薄层层析和红外光谱分析,并对β-葡聚糖及其羧甲基化衍生物进行体外抗氧化活性对比实验。结果表明:所得产品为纯度较高的碱不溶性β-葡聚糖;β-葡聚糖和羧甲基β-葡聚糖清除·OH、O_2^-·、DPPH·、ABTS^+·和螯合Fe^(2+)的IC_(50)分别为10.874、11.122、11.780、10.109、21.399mg/mL和3.982、3.182、3.222、2.562、5.027 mg/mL,其中后者的IC_(50)均低于10 mg/mL,具有较好的抗氧化活性。经过羧甲基化改性后的抗氧化能力较改性前的酵母β-葡聚糖得到显著提升。This test was based on the dead yeast cells which from the less as research material to prepareβ-glucan of high purity from yeast.The methods about ultraviolet spectrum,solubility,color reaction test,thin-layer chromatography and infrared spectrum were used to analysis the properties of obtained product,whileβ-glucan and its carboxymethylated derivatives in vitro antioxidant activity were determined by contrastive study.The results showed that the product was alkali insolubleβ-glucan of high purity.The IC50 value ofβ-glucan and carboxymethylatedβ-glucan scavenging·OH,O2-·,DPPH·,ABTS+·and chelating Fe2+were 10.874,11.122,11.780,10.109,21.399 mg/mL and 3.982,3.182,3.222,2.562,5.027 mg/mL,while the latter was lower than 10 mg/mL,the best antioxidant activity was presented.The antioxidative activity of theβ-glucan was significantly improved compared with that before modification.

关 键 词：酵母Β-葡聚糖 羧甲基化 理化性质 抗氧化活性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]