五味子多糖提取工艺优化及其对α-葡萄糖苷酶抑制活性分析  

Optimization of Extraction Process of Schisandra chinensis Polysaccharide and Analysis of Its Inhibitory Activity Againstα-Glucosidase

作　　者：陈成[1] CHEN Cheng(School of Health,Jiangsu Vocational and Technical College of Economics and Trade,Jiangsu Food Safety Engineering Technology Research and Development Center,Nanjing 211168,China)

机构地区：[1]江苏经贸职业技术学院健康学院,江苏省食品安全工程技术研究开发中心,江苏南京211168

出　　处：《食品工业科技》2022年第7期248-254,共7页Science and Technology of Food Industry

基　　金：江苏省高校自然科学研究面上自筹项目(17KJD310002);江苏省2019年食品冷藏品控技术青蓝工程优秀教学团队;2021年“药食同源植物研究资源”江苏省高校科技创新团队。

摘　　要：以五味子为原料,采用单因素实验探究超声功率、提取温度、复合酶添加量和提取时间对五味子多糖得率的影响。在此基础上,通过正交试验优化超声辅助复合酶提取五味子多糖工艺。随后,基于酶抑制和荧光光谱探索五味子多糖对α-葡萄糖苷酶的抑制活性。结果表明,超声辅助复合酶提取五味子多糖最优工艺参数组合为:超声功率200 W、提取温度30℃、复合酶添加量0.20%、提取时间40 min,五味子多糖得率为(8.12%±0.10%)。五味子多糖对α-葡萄糖苷酶抑制率的IC50为27.15μg/mL,并以竞争性与非竞争性相混合的方式抑制α-葡萄糖苷酶的活性,并能同时引起α-葡萄糖苷酶发生荧光猝灭,该研究结果为五味子的进一步开发提供理论依据。The effect of ultrasonic power,extraction temperature,compound enzyme dosage and extraction time on the yield of polysaccharide from Schisandra chinensis were investigated by single factor experiment.The ultrasonic assisted complex enzyme extraction of polysaccharides from Schisandra chinensis was optimized by orthogonal experiment based on the results of single factor experiment.The inhibitory activity of Schisandra chinensis polysaccharide onα-glucosidase was analyzed by enzyme inhibition and fluorescence spectroscopy.The results showed that the optimum extraction parameters to achieve the highest polysaccharide yield(8.12%±0.10%)from Schisandra chinensis by ultrasonic-assisted extraction of complex enzyme were obtained under a ultrasonic power of 200 W,extraction temperature of 30℃,enzyme dosage of 0.20%and extraction time of 40 min.The IC50 of Schisandra chinensis polysaccharide onα-glucosidase inhibition was 27.15μg/mL,andα-glucosidase activity was inhibited by a mixture of competitive and non competitive.Meanwhile,Schisandra chinensis polysaccharide could cause fluorescence quenching ofα-glucosidase.The results provide a theoretical basis for the further development of Schisandra chinensis.

关 键 词：五味子 多糖 提取 工艺 Α-葡萄糖苷酶 

分 类 号：TS201[轻工技术与工程—食品科学]