山药皮残渣多糖结构表征及抗氧化活性测定  

Characterization and antioxidant activity determination of polysaccharide from yam peel residue

作　　者：杭书扬 杨留枝 史苗苗 闫溢哲 刘延奇 HANG Shu-yang;YANG Liu-zhi;SHI Miao-miao;YAN Yi-zhe;LIU Yan-qi(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450001,China;Henan Collaborative Innovation Center of Food Production and Safety,Zhengzhou,Henan 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou,Henan 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]食品生产与安全河南省协同创新中心,河南郑州450001 [3]河南省冷链食品质量安全控制重点实验室,河南郑州450001

出　　处：《食品与机械》2023年第2期153-158,206,共7页Food and Machinery

基　　金：河南省自然科学基金(编号:222300420580);河南省科技攻关项目(编号:222102110337)。

摘　　要：目的:充分开发山药皮的经济价值。方法:采用水提醇沉法对山药皮和经乙醇提取多酚、黄酮的山药皮残渣进行多糖提取,得山药皮多糖(P1)和山药皮残渣多糖(P2),并分析其结构特征和抗氧化活性。结果:P1、P2得率相差不大,但P2(33.5%)的多糖含量约为P1(17.8%)的两倍;二者均为孔状结构,P2较P1表面有着更密集的孔洞;P1中主要的单糖为甘露糖、葡萄糖及半乳糖,而P2的为甘露糖;P1、P2不仅存在微晶结构,还存在晶体和非晶结构共存的多晶系统;两种多糖样品具有相同的官能团且均未发现蛋白质;P1、P2中均存在3个螺旋结构,其重均分子量分别为37 153.52和3 467.37,此外,P2的热稳定性不如P1;在0.2~1.0 mg/mL质量浓度范围内,P1、P2的抗氧化活性均随质量浓度的增加而增强,P2较P1有着更好的抗氧化活性;P1、P2对DPPH自由基清除率的IC50值分别为0.964,0.586 mg/mL,对羟自由基清除能力的IC50值分别为0.962,0.711 mg/mL。结论:经乙醇提取多酚、黄酮的山药皮残渣中仍含有丰富的多糖,且P2较P1有着更好的结构特性和抗氧化活性。Objective: This study aimed to fully develop the utilization value of yam bark. Methods: The extraction of polysaccharides from yam bark and the residue of polyphenols and flavonoids extracted by ethanol was carried out by water extraction and alcohol precipitation method. The polysaccharides of yam peel(P1) and yam peel residue(P2) were obtained. The structural characteristics and antioxidant activities of P1 and P2 were analyzed. Results: The yield of P1 and P2 were similar, but the polysaccharide content of P2(33.5%) was about twice that of P1(17.8%). Both P1 and P2 have loose and porous structures, and P2 has dense pores on its surface. Mannose, glucose, and galactose were the main monosaccharides in P1, while mannose was the main monosaccharide in P2. P1 and P2 not only have microcrystalline structures but also have polycrystalline system with crystal and amorphous structures. The two polysaccharide samples had the same functional groups and no protein was found in both the samples. Both P1 and P2 have three-helix helix structures, and their average molecular weight is 37 153.52 and 3 467.37, respectively. P2 is not as stable as P1. In the range of 0.2~1.0 mg/mL, and the antioxidant activities of P1 and P2 increased with their concentrations. P2 had better antioxidant activity than P1. The IC50values of the DPPH radical scavenging rate of P1 and P2 were 0.964 and 0.586 mg/mL, respectively, and the IC50values of hydroxyl radical scavenging ability were 0.962 and 0.711 mg/mL, respectively. Conclusion: After ethanol extraction of polyphenols and flavonoids, the residue of yam peel still contains rich polysaccharides. Moreover, P2 has better structural characteristics and antioxidant activity than P1.

关 键 词：山药 残渣 多糖 结构特征 抗氧化性 

分 类 号：TS209[轻工技术与工程—食品科学]