天麻多糖酶解工艺优化、结构表征及其抗氧化活性分析  

Optimization of Enzymatic Hydrolysis Process,Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide

作　　者：胡云飞 周德 曾青兰 和劲松[1] 赵明 唐卿雁[1,2] HU Yunfei;ZHOU De;ZENG Qinglan;HE Jinsong;ZHAO Ming;TANG Qingyan(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;The Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasms Innovation&Utilization of Chinese Medicinal Materials in Southwest China,Yunnan Agricultural University,Kunming 650201,China;College of Tea,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学云南省药用植物生物学重点实验室/云南农业大学西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明650201 [3]云南农业大学茶学院,云南昆明650201

出　　处：《食品工业科技》2025年第4期205-214,共10页Science and Technology of Food Industry

基　　金：云南省重大科技专项(202402AE090011);云南省农业联合专项(202301BD070001-165);云南特色植物提取实验室自主研究项目基金资助(2022YKZY001)。

摘　　要：多糖因其具有多种生物活性而备受关注,但天然多糖往往分子量较高,导致其低溶解率和生物利用率。本研究利用α-淀粉酶降解天麻多糖,以还原糖生成量为指标优化酶解工艺。在最佳酶解条件下酶解天麻多糖,并对酶解前后天麻多糖的溶解度、单糖组成、相对分子量、官能团、微观结构进行考察。此外,体外检测了酶解前后天麻多糖对ABTS+和DPPH自由基的清除能力。结果表明,最佳酶解工艺为:酶添加量460 U/g、酶解时间100 min、酶解温度60℃、酶解pH5.4,在最佳工艺下,天麻多糖酶解后的还原糖生成量为0.441 mg/mL。酶解后天麻多糖的溶解率从81.28%提高至93.57%,单糖组成和官能团结构没有明显变化,两个多糖组分的分子量都显著降低(P<0.05),天麻多糖的网状结构被破坏,变为片状结构。此外,酶处理后天麻多糖抗氧化活性得到显著提升(P<0.05)。该研究为α-淀粉酶降解天麻多糖提供一定的科学依据。Polysaccharides are attracted much attention because of their diverse biological activities.However,natural polysaccharides tend to have high molecular weights,resulting in their low solubility and bioavailability.In this study,α-amylase was used to degrade polysaccharides derived from Gastrodia elata,and the enzymatic hydrolysis process was optimized based on the yield of reducing sugars.G.elata polysaccharides were prepared under the optimal conditions for enzymatic hydrolysis.Their dissolution rate,monosaccharide composition,relative molecular weight,functional groups,and microstructure were analyzed before and after enzymatic hydrolysis.In addition,the ABTS+and DPPH free radical scavenging abilities in vitro were tested before and after enzymolysis.Results revealed that the optimal enzymolysis process was as follows:enzyme dosage,460 U/g,enzymolysis time,100 min,enzymolysis temperature,60℃,enzymolysis pH,5.4.Under these conditions,the yield of reducing sugars after enzymolysis was 0.441 mg/mL.After enzymatic hydrolysis,the dissolution rate of G.elata polysaccharides increased from 81.28%to 93.57%.The monosaccharide composition and functional group structure indicated no obvious changes,except that the molecular weights of the two polysaccharide components were substantially reduced(P<0.05),and the mesh structure of G.elata polysaccharides was destroyed and changed into sheet structure.In addition,the antioxidant activity of G.elata polysaccharides was considerably enhanced after enzymatic treatment(P<0.05).This study provides a scientific basis for the enzymatic degradation of G.elata polysaccharides.

关 键 词：天麻多糖 酶解 结构表征 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]