黑加仑果实降解多糖理化特性、结构及体外降血糖活性  

Physicochemical Properties,Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants

作　　者：徐雅琴[1] 杨海红 李大龙 陈哲 王丽波[1] 杨昱[1] XU Yaqin;YANG Haihong;LI Dalong;CHEN Zhe;WANG Libo;YANG Yu(College of Arts and Sciences,Northeast Agricultural University,Harbin 150030,China;College of Horticulture and Landscape Architecture,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学文理学院,黑龙江哈尔滨150030 [2]东北农业大学园艺园林学院,黑龙江哈尔滨150030

出　　处：《食品科学》2021年第15期37-43,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目(31600276);黑龙江省博士后项目(LBH-Q17030)。

摘　　要：本实验以微波辅助溶剂法提取的黑加仑果实多糖为原料,采用超声辅助Fe2+-VC-H2O2降解,经Sepharose 6B柱层析法分离,得到两种多糖(DP-1和DP-2)。经液相色谱测定DP-1和DP-2分子质量分别为1.29×10^(6) Da和1.07×10^(6) Da;气相色谱测定结果表明,DP-1和DP-2由相同的6种单糖构成,但组成比例不同。傅里叶变换红外光谱、高碘酸氧化及核磁共振分析结果表明,DP-1和DP-2糖链上都含有α-、β-吡喃环,且主要是由6种糖残基构成。功能特性测定结果显示DP-1和DP-2具有一定的吸湿性、保湿性及热稳定性。活性实验结果证实多糖DP-1和DP-2对α-葡萄糖苷酶和α-淀粉酶具有显著的抑制活性,质量浓度为2.0 mg/mL时,对α-葡萄糖苷酶抑制率最高,分别为(67.45±3.45)%和(73.22±0.48)%;对α-淀粉酶抑制率也最高,分别为(64.74±2.08)%和(73.28±2.52)%。此外,两种多糖对α-淀粉酶的抑制属于可逆竞争型。本研究可为黑加仑果实多糖的进一步利用提供理论参考。The polysaccharide from blackcurrant fruit obtained by microwave-assisted solvent extraction was degraded by the Fe2+-VC-H2O2 method under ultrasonic assistance,and purified by Sepharose 6B column chromatography inton two fractions(DP-1 and DP-2).The results of liquid chromatography showed that the molecular masses of DP-1 and DP-2 were 1.29×10^(6) and 1.07×10^(6) Da,respectively.Gas chromatography indicated that both polysaccharides were composed of six monosaccharides but with different molar ratios.Fourier transform infrared(FTIR)spectroscopy,periodate oxidation and nuclear magnetic resonance(NMR)spectroscopy proved the existence ofα-andβ-pyranose rings in the chains of both polysaccharides and that each was mainly composed of six sugar residues.The functional characterization showed that DP-1 and DP-2 had definite moisture absorption and retention abilities and thermal stability.The two polysaccharides had significant inhibitory activity onα-glucosidase andα-amylase with maximum inhibition percentages of(67.45±3.45)%and(73.22±0.48)%forα-glucosidase,and(64.74±2.08)%and(73.28±2.52)%forα-amylase being observed at a concentration of 2.0 mg/mL respectively.Besides,the inhibitory effects of the two polysaccharides onα-amylase were reversible and competitive.Therefore,this study may provide a theoretical basis for further utilization of polysaccharides from blackcurrant fruit.

关 键 词：黑加仑 降解多糖 结构特征 吸湿和保湿性 降血糖活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]