荸荠皮多糖的理化性质及抗氧化活性  

Physicochemical Properties and Antioxidant Activities of the Polysaccharides from Chinese Water Chestnut Peels

作　　者：曾凡珂 潘蕾蔓 张祎 赖富饶[1] 吴晖[1] 张猛猛 ZENG Fanke;PAN Leiman;ZHANG Yi;LAI Furao;WU Hui;ZHANG Mengmeng(School of Food Science and Technology,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《现代食品科技》2022年第3期82-88,81,共8页Modern Food Science and Technology

基　　金：中国博士后科学基金资助项目(2019M662931)。

摘　　要：为探究荠皮多糖在食品领域的应用潜力,利用X射线衍射光谱分析、热重分析、Zeta电位分析、乌氏粘度测定法、红外光谱法等方法研究纯化的荸荠皮多糖WVP-1和WVP-2的结晶性、稳定性、粘度等理化特性,并结合细胞抗氧化实验和AAPH诱导的红细胞溶血实验评估两种多糖的抗氧化活性。结果表明,WVP-1和WVP-2的结晶区域较少,主要以无定型态存在,玻璃化温度分别为61.30和69.50℃,热分解温度分别为290.50和308.50℃,Zeta电位分别为9.60和-18.50 mV,特性粘度分别为5.33×10^(-3)和3.80×10^(-2)mL/mg,果胶类多糖WVP-2的酯化度为15.00%。此外,在62.5~1000μg/mL浓度范围内,WVP-1和WVP-2能有效抑制AAPH诱发HepG2细胞内活性氧水平升高,也能有效保护红细胞免受AAPH攻击发生氧化溶血。综上所述,WVP-2比WVP-1具有更好的稳定性、粘度和和抗氧化活性,并且WVP-2属于低酯果胶,可作为食品添加剂和功能活性成分应用于食品领域。To explore the application potential of polysaccharides from the peels of Chinese water chestnut(Eleocharis dulcis)in the food field,X-ray diffraction spectroscopy,thermogravimetric analysis,Zeta potential analysis,ubbelohde viscosity measurement method,infrared spectroscopy were used to investigate the physical and chemical properties of purified polysaccharides,WVP-1and WVP-2,including crystallizability,stability and viscosity;the cell antioxidant assay and AAPH-induced erythrocyte hemolysis assay were used to evaluate the antioxidant activity of WVP-1 and WVP-2.The results showed that WVP-1 and WVP-2 had few crystalline regions and existed mainly in amorphous form;the glass transition temperatures of WVP-1 and WVP-2 were 61.30 and 69.50℃;their thermal decomposition temperatures were 290.50 and 308.50℃;the zeta potential values were 9.60 and-18.50 mV;the intrinsic viscosities were 5.33×10^(-3)and 3.80×10^(-2)mL/mg;the degree of esterification of the pectin polysaccharide,WVP-2 was 15.00%.In addition,in the concentration range of 62.5~1000μg/mL,WVP-1 and WVP-2 could effectively inhibit the increase in the level of ROS induced by AAPH in HepG2 cells,and also protected effectively erythrocytes against AAPH attack and oxidative hemolysis.In summary,WVP-2 has better stability,viscosity and antioxidant activity than WVP-1,and WVP-2 is a pectin with low esterification degree,which can be used in the food field as a food additive and functional active ingredient.

关 键 词：荸荠皮 纯化多糖 理化性质 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]