低分子量柘果多糖的制备及其抗氧化活性研究  

Study on the Preparation and Antioxidant Activity of Low Molecular Weight Polysaccharide from Cudrania tricuspidata Fruits

作　　者：丁子康 李新月 赵猛 王晓梅[2] 陈勇 张忠山[2] DING Zikang;LI Xinyue;ZHAO Meng;WANG Xiaomei;CHEN Yong;ZHANG Zhongshan(College of Food and Health,Zhejiang A&F University,Hangzhou 311300,China;College of Life Sciences,Huzhou University,Huzhou 313000,China;Huzhou Zheshu Agricultural Development Co.,Ltd.,Huzhou 313100,China)

机构地区：[1]浙江农林大学食品与健康学院,浙江杭州311300 [2]湖州师范学院生命科学学院,浙江湖州313000 [3]湖州柘树农业发展有限公司,浙江湖州313100

出　　处：《食品工业科技》2023年第19期39-46,共8页Science and Technology of Food Industry

基　　金：浙江省基础公益研究计划项目(LGN21D060001)。

摘　　要：目的:制备低分子量的柘果多糖,并探究其对抗氧化活性的影响。方法:以柘木果实为原材料,采用H_(2)O_(2)/V_(C)降解法制备低分子量柘果多糖。利用高效凝胶渗透色谱和离子色谱等手段对降解前后的多糖进行理化性质分析,并比较其总抗氧化活性、还原能力、DPPH自由基清除率和OH自由基清除率。结果:H_(2)O_(2)/V_(C)法降解柘果多糖的较适比例为H_(2)O_(2):V_(C)=1.5:1,增加二者浓度时分别得到5种低分子量柘果多糖ZGB、ZGC、ZGD、ZGE和ZGF(其数均分子量分别为49.9、30.5、27.6、25.9、28.9 kDa);红外光谱说明降解前后其结构并未发生明显改变;离子色谱表明它们均由葡萄糖、鼠李糖、木糖、阿拉伯糖、半乳糖、半乳糖醛酸及微量的盐酸氨基葡萄糖和甘露糖组成;5种多糖均具有抗氧化活性,与其浓度呈正比,其中ZGD(H_(2)O_(2):V_(C)=30:20 mmol/L)的抗氧化活性最佳,与粗多糖相比其总抗氧化活性和还原能力分别提高了为42.7%和10.8%,对·OH的清除率提高了56.3%,对DPPH·的清除率无显著增强,清除率为87.44%。结论:降解后多糖ZGD的抗氧化活性最佳。Objective:The molecular weight Cudrania tricuspidata Fruits polysaccharide was prepared and the effect of different molecular weight on their antioxidant activity was further explored.Methods:The low molecular weight cudge polysaccharide was prepared by H_(2)O_(2)/V_(C) degradation method using cudge fruit as raw material.The polysaccharides before and after degradation were analyzed for their physicochemical properties using high performance gel permeation chromatography and ion chromatography,and compared for their total antioxidant activity,reducing ability,DPPH radical scavenging rate and OH radical scavenging rate.Results:The suitable ratio of this cudge polysaccharide degradation by H_(2)O_(2)/V_(C) method was H_(2)O_(2):V_(C) =1.5:1,and the five kinds of cudge polysaccharide ZGB,ZGC,ZGD,ZGE and ZGF(Mn 49.9,30.5,27.6,25.9,and 28.9 kDa)were obtained.The structure did not change significantly after degradation by infrared spectrogram analysis.IC analysis showed that it was composed of rhamnose,arabinose,galactose,glucose,xylose galacturonic acid and a small amount of glucosamine hydrochloride and mannose.All the five kinds of polysaccharides with low molecular weight had antioxidant activity,which was positively correlated with its concentration.Among them,ZGD(H_(2)O_(2):V_(C) =30:20 mmol/L)had the best antioxidant activity,compared with crude polysaccharide,its total antioxidant activity and reducing capacity increased by 42.7%and 10.8%,respectively,and the scavenging rate of·OH increased by 56.3%,while the scavenging rate of DPPH·was not significantly enhanced,and the scavenging rate was 87.44%.Conclusion:After degradation,the antioxidant activity of polysaccharide ZGD is the best.

关 键 词：柘木果实 H_(2)O_(2)/V_(C) 降解 低分子量多糖 抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]