蒲桃果实多糖提取纯化工艺及抗氧化活性研究  

Study on extraction and purification of polysaccharides from Syzygium jambos fruit and its antioxidant activity

作　　者：魏爱红 何汝倩 庄远杯 李榕娣 聂华 张声源 WEI Ai-hong;HE Ru-qian;ZHUANG Yuan-bei;LI Rong-di;NIE Hua;ZHANG Sheng-yuan(Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic Agricultural Resources in Mountainous Areas,Jiaying University,Meizhou 514015,Guangdong,China;Institute of Hakka Medicinal Bio-resources,Jiaying University,Meizhou 514015,Guangdong,China)

机构地区：[1]嘉应学院广东省山区特色农业资源保护与精准利用重点实验室,广东梅州514015 [2]嘉应学院客家药用生物资源研究所,广东梅州514015

出　　处：《湖北农业科学》2025年第1期119-125,132,共8页Hubei Agricultural Sciences

基　　金：国家自然科学基金青年基金项目(81703662);梅州市社会发展科技计划项目(2020B152);嘉应学院科研项目(2021KJY06;2021JYUTDY28;2022KJY15);省基地嘉应学院客家研究院大客家平台研究团队项目(22KYKT03);广东省大学生创新创业项目(202010582018;202110582257)。

摘　　要：以蒲桃果实为原料,选取料液比、超声时间和超声温度作为试验因子,在单因素试验基础上,采用响应面法对蒲桃粗多糖(Syzygium jambos polysaccharides,SJP)超声辅助提取工艺进行优化,经活性炭脱色、Sevage法除蛋白、DEAE-52柱层析纯化得到精多糖;以ABTS、DPPH自由基清除能力和铁离子还原能力评价精多糖的体外抗氧化活性。结果表明,蒲桃果实多糖最佳提取工艺为超声时间58 min,超声温度77℃,料液比1∶50,该条件下蒲桃果实粗多糖得率为(5.46±0.02)%;粗多糖经纯化得到精多糖SJP-Ⅰ和SJP-Ⅱ,SJP-Ⅰ与SJP-Ⅱ均具有较好的抗氧化能力;SJP-Ⅱ抗氧化活性优于SJP-Ⅰ,其ABTS自由基清除率为(0.30±0.01)mg/mL,DPPH自由基清除率为(0.68±0.03)mg/mL,铁离子还原能力为(166.41±0.15)μmol VitC/g。该提取纯化方法简便、稳定,纯化的蒲桃果实精多糖具有良好的抗氧化活性,为蒲桃果实合理开发和综合性利用提供了理论基础。Using Syzygium jambos fruit as the raw material,the solid-liquid ratio,ultrasonic time,and ultrasonic temperature were selected as experimental factors.On the basis of single factor experiments,the response surface methodology was used to optimize the ultrasonic-assisted extraction process of crude polysaccharides from Syzygium jambos.The crude polysaccharide was purified by using the activated carbon method,Sevage method and the DEAE-52 column chromatography.ABTS free radical scavenging ability,DPPH free radical scavenging ability and iron reducing ability were used to determine the antioxidant activity.The results showed that the op-timal extraction condition of the polysaccharide from Syzygium jambos fruit was ultrasonic time 58 min,ultrasonic temperature 77℃,and solid-liquid ratio 1∶50.Under this condition,the crude polysaccharide yield was(5.46±0.02)%.The pure polysaccharide SJP-Ⅰand SJP-Ⅱwere purified from the crude polysaccharide,and both SJP-Ⅰand SJP-Ⅱhad antioxidant capacity.SJP-Ⅱhad better antioxidant activity than SJP-Ⅰ,and its ABTS free radical scavenging rate was(0.30±0.01)mg/mL,DPPH free radical scavenging rate was(0.68±0.03)mg/mL,iron reducing ability was(166.41±0.15)μmol VitC/g.The extraction and purification technology was simple and stable,and the pure polysaccharide from Syzygium jambos fruit had certain antioxidant capacity,which provided a theoreti-cal basis for the rational development and comprehensive utilization of Syzygium jambos fruit.

关 键 词：蒲桃(Syzygium jambos)果实 多糖 抗氧化 提取工艺 

分 类 号：R284.2[医药卫生—中药学]