秋葵果皮多糖基本结构特征、流变性能及抗氧化特性  

Basic structural characteristics,rheological properties and antioxidant activities of okra polysaccharide

作　　者：徐柔 龚钰凤 马璐瑶[1] 殷军艺[1] XU Rou;GONG Yufeng;MA Luyao;YIN Junyi(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室

出　　处：《南昌大学学报（理科版）》2019年第2期144-150,共7页Journal of Nanchang University(Natural Science)

基　　金：国家重点研发计划基金资助项目(2017YFD0400104);江西省博士后科研基金资助项目(2017KY03)

摘　　要：采用热水浴(60℃)、沸水浴和酸法从秋葵[Abelmoschusesculentus(L.) Moench]果皮中依次提取、纯化各多糖组分,所得组分分别记为水溶性多糖-1(OPWE-60)、水溶性多糖-2(OPWE-100)、酸溶性多糖(OPAE-60),并对比了秋葵果皮多糖基本结构特征,流变性能及抗氧化能力差异。结果显示,秋葵果皮中主要含有OPWE-60(12.0%)、OPWE-100(8.0%)以及少量OPAE-60(0.8%),三者均富含Gal和GalA,其他组成单糖还有Rha、Ara、Glc和GlcA,表明上述3种秋葵果皮多糖均为果胶类多糖。在相同浓度下,OPWE-60比OPWE-100、OPAE-60拥有更高的表观黏度。相对于另外两个组分,OPWE-60拥有更好地清除DPPH自由基和羟基自由基能力。因此,秋葵果皮的主要组分在60℃提取温度下便能提取获得,同时该组分具有较好抗氧化功能和高黏性特征,在食品工业中具有潜在应用价值。In this paper,polysaccharides were sequentially extracted from the okra[Abelmoschusesculentus(L.)Moench]peel by hot water(60℃),boiling water and acidic solution,whose components were named as water soluble polysaccharide-1(OPWE-60),water soluble polysaccharide-2(OPWE-100)and acid soluble polysaccharide(OPAE-60),respectively.In addition,basic structural characteristics,rheological properties and antioxidant activities of okra polysaccharides were investigated and compared.The results showed that okra peel mainly contained OPWE-60(12.0%),OPWE-100(8.0%)and a small amount of OPAE-60(0.8%),all of which were rich in Gal and GalA,and other monosaccharides(Rha,Ara,Glc and GlcA),indicating that the above three okra peel polysaccharides are pectin-like polysaccharides.Apparent viscosity of OPWE-60 was higher than that of OPWE-100 and OPAE-60.OPWE-60 had better ability to scavenge DPPH and hydroxyl radicals.Therefore,the main component of okra peel(OPWE-60)which has good antioxidant activity and high viscosity,has potential applications in food industry.

关 键 词：秋葵 多糖 基本结构 黏度 分子量 抗氧化 

分 类 号：Q53[生物学—生物化学]