麦麸水溶性戊聚糖稳定性及降血糖功效研究  

Study on stability and hypoglycemic effect of water-soluble pentosan from wheat bran

作　　者：王硕 王惠 孙启悦 高鹏 唐晓珍[1] 位思清 WANG Shuo;WANG Hui;SUN Qi-yue;GAO Peng;TANG Xiao-zhen;WEI Si-qing(School of Food Science and Engineering,Shandong Agricultural University,Taian 271018,Shandong,China;Shandong Foreign Trade Vocational College,Taian 271000,Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东外贸职业学院,山东泰安271000

出　　处：《粮食与油脂》2024年第5期142-146,共5页Cereals & Oils

基　　金：2022年泰安市科技创新发展项目(2022NS139);2023年鲁渝科技协作计划项目(2023LYXZ008)。

摘　　要：通过改变温度、pH、金属离子、紫外杀菌时间、光照条件考察麦麸水溶性戊聚糖的稳定性,并进行体外、体内试验探究其降血糖功效。结果表明:水溶性戊聚糖在温度低于40℃、pH为5~9的条件下贮存较稳定,与K^(+)、Na^(+)、Ca^(2+)、Mg^(2+)金属离子基本不反应,但与Fe^(3+)反应迅速,紫外杀菌对其稳定性影响较大,光照略有影响。体外试验证明,10 mg/mL的水溶性戊聚糖和菊糖对α-淀粉酶抑制率分别为50.71%和22.33%,对α-葡萄糖苷酶抑制率分别为26.23%和25.81%;体内试验证明,与对照组和菊糖组相比,水溶性戊聚糖组血糖增量面积分别减少了46.46%和31.01%,水溶性戊聚糖的降糖效果是菊糖的2.07倍。The stability of water-soluble pentosan from wheat bran was investigated by changing temperature,pH,metal ions,ultraviolet sterilization time and light conditions,and its hypoglycemic effect was explored by in vitro and in vivo experiments.The results showed that water-soluble pentosan was stable in storage at temperature below 40℃and pH 5-9,which had no reaction with K^(+),Na^(+),Ca^(2+)and Mg^(2+)metal ions,but reacted quickly with Fe^(3+).Ultraviolet sterilization had a great influence on its stability,and light had a slight influence.In vitro experiments showed that the inhibition rates of water-soluble pentosan and inulin of 10 mg/mL onα-amylase were 50.71%and 22.33%,respectively,and the inhibition rates onα-glucosidase were 26.23%and 25.81%,respectively.In vivo experiments showed that compared with the control and inulin group,the blood sugar increment area of water-soluble pentosan group decreased by 46.46%and 31.01%,respectively,and the hypoglycemic effect of water-soluble pentosan was 2.07 times that of inulin.

关 键 词：麦麸 水溶性戊聚糖 稳定性 降血糖功效 

分 类 号：TS201.2[轻工技术与工程—食品科学]