分级醇沉紫薯多糖抗氧化活性与稳定性  

Antioxidant and stability of polysaccharides from purple sweet potato by fractional alcohol precipitation

作　　者：林军 李高阳[2,3,4] 黄帆 谢秋涛 袁洪燕[2,3,4] LIN Jun;LI Gao-yang;HUANG Fan;XIE Qiu-tao;YUAN Hong-yan(Longping Branch Graduate School,Hunan University,Changsha,Hunan 410125,China;Hunan Agricultural Products Processing Institute,Hunan Academy of Agricultural Sciences,Changsha,Hunan 410125,China;Hunan Province Key Lab of Fruits&Vegetables Storage,Processing,Quality and Safety,Changsha,Hunan 410125,China;Hunan Province International Joint Lab on Fruits&Vegetables Processing,Quality and Safety,Changsha,Hunan 410125,China)

机构地区：[1]湖南大学隆平分院,湖南长沙410125 [2]湖南省农业科学院农产品加工研究所,湖南长沙410125 [3]果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙410125 [4]湖南省果蔬加工与质量安全国际科技创新合作基地,湖南长沙410125

出　　处：《食品与机械》2022年第3期189-196,共8页Food and Machinery

基　　金：湖南省现代农业产业技术体系—旱粮产业技术体系项目;湖南省重点研发计划(编号:2021NK2014)。

摘　　要：目的:探究紫薯多糖的组成成分、抗氧化活性及稳定性,提高分离纯化的效率。方法:对紫薯粗多糖进行分级醇沉,对比分析各醇沉组分的自由基清除能力、对菜籽油的抗氧化能力以及化学稳定性。结果:通过分级醇沉得到了PPSP-40%、PPSP-60%、PPSP-80%3种组分,三者多糖、蛋白质、硫酸基、糖醛酸含量高低顺序为PPSP-80%>PPSP-60%>PPSP-40%。其中,PPSP-80%对DPPH自由基、ABTS自由基、超氧阴离子自由基的清除能力最强,PPSP-60%对羟基自由基的清除能力最强,而PPSP-40%对自由基的清除能力最差;对菜籽油抗氧化效果强弱顺序为PPSP-80%>PPSP-60%>PPSP-40%。PPSP-40%的稳定性最差,PPSP-60%在极端碱性条件下稳定性最好,而PPSP-80%在121℃高温条件下稳定性最好。结论:分级醇沉对紫薯粗多糖具有一定的分离效果,不同醇沉组分抗氧化效果及稳定性具有明显差异,且高浓度醇沉组分的抗氧化效果和稳定性较好。Objective:This study aimed to explore the composition,antioxidant activity and stability of purple potato polysaccharides and improve the efficiency of separation purification.Methods:The free radical scavenging capacity,antioxidant capacity and chemical stability of the crude polysaccharides from purple sweet potato were compared and analyzed by fractional alcohol precipitation.Results:The contents of polysaccharide,protein,sulfate group and uronic acid in the three fractions were in the order of PPSP-80%>PPSP-60%>PPSP-40%.Among them,PPSP-80% fraction had the strongest scavenging ability on DPPH,ABTS and superoxide anion free radicals,while PPSP-60% fraction had the strongest scavenging ability on hydroxyl free radicals.Whereas,PPSP-40% fraction had the worst scavenging ability on free radicals.The order of antioxidant effect on rapeseed oil was PPSP-80%>PPSP-60%>PPSP-40%,and PPSP-40% fraction had the worst stability,PPSP-60% had the best stability under extreme alkaline conditions,and PPSP-80% had the best stability at 121℃.Conclusion:Fractional alcohol precipitation has certain separation effect on purple sweet potato crude polysaccharides,and different alcohol precipitation components have obvious differences in antioxidant effect and stability.Therefore,the high concentration alcohol precipitated component had better antioxidant effect and stability.

关 键 词：紫薯多糖 醇沉 抗氧化作用 自由基清除 稳定性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]