九蒸九制对黄精中AGEs含量、多糖结构及体外活性的影响  

Effects of Nine Steaming-Nine Processing on AGEs Content,Polysaccharide Structure and in Vitro Activity of Polygonatum sibiricum

作　　者：马永强[1] 张一鹏 王鑫[1,2] 张丝瑶 MA Yongqiang;ZHANG Yipeng;WANG Xin;ZHANG Siyao(Heilongjiang Provincial Key Laboratory of Cereal and Comprehensive Process of Cereal Resources,College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Heilongjiang Academy of Forestry,Harbin 150081,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省谷物食品与谷物资源重点实验室,黑龙江哈尔滨150028 [2]黑龙江省林业科学院,黑龙江哈尔滨150081

出　　处：《食品工业科技》2024年第3期226-234,共9页Science and Technology of Food Industry

基　　金：哈尔滨商业大学产业化项目(22CZ12)。

摘　　要：为初步判断九蒸九制黄精多糖含量下降的主要原因及九蒸九制对黄精多糖体外活性的影响,本文测定了九蒸九制黄精中5-羟甲基糠醛(5-HMF)及晚期糖基化终产物(AGEs)的含量,考察了九蒸九制前后黄精纯化多糖的结构变化,并分析这些变化对黄精体外活性的影响。结果表明九蒸九制黄精发生了美拉德反应,5-HMF含量为(631.3±21.5)μg/g,羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)含量分别为(342.4±11.3)μg/g和(63.7±9.8)μg/g。并对黄精多糖的结构及组成产生了不同程度的影响,葡萄糖(Glc)含量有所增长,甘露糖(Man)及半乳糖醛酸(GalUA)的含量有明显降低,Man从34.53%降至17.06%,GalUA从9.59%降至1.77%。研究表明,黄精在九蒸九制的加工过程中发生了美拉德反应,并产生了一定量的AGEs,同时,九蒸九制法在一定程度提高了黄精多糖的体外降糖活性。To preliminarily assess the primary reasons for the reduction in polysaccharide content in Polygonatum sibiricum processed through the"Nine Steaming-Nine Processing"method and its impact on the in vitro activity of Polygonatum sibiricum polysaccharides,this study measured the levels of 5-hydroxymethylfurfural(5-HMF)and advanced glycation end-products(AGEs)in Polygonatum sibiricum processed through the"Nine Steaming-Nine Processing"method.The study also examined the structural changes of purified polysaccharides from Polygonatum sibiricum before and after the"Nine Steaming-Nine Processing"process and analyzed the influence of these changes on the in vitro activity of Polygonatum sibiricum.The results indicated that the"Nine Steaming-Nine Processing"induced the Maillard reaction in Polygonatum sibiricum,resulting in a 5-HMF content of(631.3±21.5)μg/g,and the levels of carboxymethyl lysine(CML)and carboxyethyl lysine(CEL)were(342.4±11.3)μg/g and(63.7±9.8)μg/g,respectively.This processing also had varying degrees of impact on the structure and composition of Polygonatum sibiricum polysaccharides.The glucose(Glc)content increased,while mannose(Man)and galacturonic acid(GalUA)content significantly decreased,with Man decreasing from 34.53%to 17.06%,and GalUA decreasing from 9.59%to 1.77%.The research suggests that Polygonatum sibiricum undergoes the Maillard reaction during the"Nine Steaming-Nine Processing",leading to the formation of a certain amount of AGEs.Simultaneously,the"Nine Steaming-Nine Processing"method can enhance the in vitro hypoglycemic activity of Polygonatum sibiricum polysaccharides to a certain extent.

关 键 词：黄精多糖 九蒸九制 美拉德反应 结构表征 体外生物活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]