桑葚多糖的磷酸化修饰及其抗氧化活性研究  

Phosphorylation Modification and Antioxidation Activity of Polysaccharides from Mulberry

作　　者：胡晓波[1] 汪小明 完颜红影 闫东旭 李一帆 张琳[1] 杨盛茹[1] 侯银臣 HU Xiaobo;WANG Xiaoming;WANYAN Hongying;YAN Dongxu;LI Yifan;ZHANG Lin;YANG Shengru;HOU Yinchen(College of Food and Biology Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《食品科技》2022年第2期215-220,共6页Food Science and Technology

基　　金：河南省科技攻关项目(212102110313);省级大学生创新创业训练计划项目(S202110469001)。

摘　　要：桑葚多糖(MP)是桑葚中的主要生物活性成分,具有抗肿瘤、抗氧化等多种生理活性。文章对MP进行磷酸化修饰,以磷酸化桑葚多糖(PMP)中的磷酸根含量为指标,对其工艺条件进行优化,并考察磷酸化前后的抗氧化活性变化。研究表明,桑葚多糖磷酸化修饰的最佳工艺条件是:三聚磷酸钠与三偏磷酸钠的质量比为3:4、反应温度89 ℃、反应时间4.3 h、反应pH值为8.7,该条件下PMP中磷酸根含量为3.36%;体外抗氧化活性研究表明PMP抗氧化活性高于MP。该结果可为桑葚多糖及其衍生物的生物活性的研究奠定基础,为开发功能性食品提供参考价值。Mulberry polysaccharide (MP) is the main bioactive component in mulberry,which has many physiological activities,such as anti-tumor,anti-oxidation and so on.In this study,the conditions for the phosphorylation of MP were optimized by response surface methodology with the content of phosphate in phosphorylated mulberry polysaccharide (PMP) as the index,and the changes of antioxidant activity before and after phosphorylation were investigated.The results showed that the optimum conditions for the phosphorylation of FRP were as follows:mass ratio of sodium tripolyphosphate to sodium trimetaphosphate was 3:4,reaction temperature was 89 ℃,reaction time was 4.3 h,and reaction pH was 8.7.Under these conditions,the content of phosphate in PMP was 3.36%.The antioxidant activity of PMP was higher than that of MP in vitro.This study can lay a foundation for the study of the biological activities of mulberry polysaccharides and its derivatives,and provide reference value for the development of functional foods.

关 键 词：桑葚多糖 磷酸化 响应面 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]