金花藏茶多糖纯化前后的化学组成、结构与抗氧化性比较  

Comparison of Chemical Composition,Structure,and Antioxidant Activity of Polysaccharides from Golden Flower Tibetan Tea Before and After Purification

作　　者：郭怡 夏陈[2] 邓俊琳 陈建[2] 康继 施刘刚 刘刚 余鳗游 GUO Yi;XIA Chen;DENG Junlin;CHEN Jian;KANG Ji;SHI Liugang;LIU Gang;YU Manyou(College of Life Science,Sichuan Normal University,Chengdu 610101,China;Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Tianjin University of Science and Technology,Tianjin 300457,China;Ya'an Yazhou Hengtai Tea Co.,Ltd.,Ya'an 625100,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川省农业科学院农产品加工研究所,四川成都610066 [3]天津科技大学,天津300457 [4]雅安市雅州恒泰茶业有限公司,四川雅安625100

出　　处：《食品科技》2024年第9期201-209,共9页Food Science and Technology

基　　金：四川省农业科学院人才计划项目(NKYRCZX2024033);四川省农业科学院1+9科技攻关项目(1+9KJGG007);四川省科技计划资助重点研发项目(2023YFN0012,2019YFN0178)。

摘　　要：为深入研究金花藏茶多糖的理化性质、结构及其抗氧化能力,更好开发功能性产品,以金花藏茶为原料,采用水提醇沉法制备粗多糖,并使用α-淀粉酶、糖化酶和Sevage法去除粗多糖中的淀粉与蛋白质,得到纯化多糖。对茶多糖纯化前后的化学组成和结构进行比较,并通过2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除实验以及铁离子还原抗氧化实验3种方法评价两者的抗氧化活性。结果表明,纯化后多糖的分子质量显著降低了1.87ku,糖醛酸含量显著提高了5.83%;但纯化前后多糖在单糖组成和化学结构方面无显著改变。与纯化多糖相比,粗多糖在清除ABTS阳离子自由基和DPPH自由基的半抑制浓度(IC50)分别比纯多糖高28.15μg/m L和87.6μg/m L,但纯化前后茶多糖的铁离子还原力差异不显著。研究表明,虽然纯化后的多糖在某些方面具有更高的生物活性潜力,但粗多糖提取制备简单便捷,抗氧化活性更佳,有成为功能性食品与药物的潜力。该结果为金花藏茶多糖的生理功能研究和功能性产品的开发提供了科学依据。In order to investigate the physicochemical properties,structure,and antioxidant capacity of polysaccharides from golden flower Tibetan tea and to better develop functional products,this study used golden flower Tibetan tea as raw material.Crude polysaccharides were prepared by water extraction and alcohol precipitation,followed by the removal of starch and proteins usingα-amylase,glucoamylase,and the Sevage method to obtain purified polysaccharides.The chemical composition and structure of polysaccharides before and after purification were compared,and their antioxidant activities were evaluated using 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation scavenging assays and the ferric reducing antioxidant power(FRAP)assay.The results showed that the molecular weight of the purified polysaccharides significantly decreased by 1.87 ku,and the content of uronic acid significantly increased by 5.83%,whereas there was no significant change in monosaccharide composition and chemical structure.Compared to the purified polysaccharides,the crude polysaccharides had higher half-inhibitory concentrations(IC50)for scavenging ABTS and DPPH radicals by 28.15μg/mL and 87.6μg/mL,respectively,but no significant difference was observed in the ferric reducing power.The study indicates that while the purified polysaccharides have potential for higher biological activity in certain aspects,the crude polysaccharides are simpler and more convenient to prepare,exhibit better antioxidant activity,and have potential as functional foods and pharmaceuticals.This study provides a scientific basis for the research on the physiological functions of golden flower Tibetan tea polysaccharides and the development of functional products.

关 键 词：金花藏茶 茶多糖 提取纯化 结构表征 抗氧化活性 

分 类 号：TS201.23[轻工技术与工程—食品科学]