摘要
目的探究蜜炙对黄芪分级醇沉多糖及其抗氧化活性的影响。方法选用同一批次黄芪蜜炙品及生品,采用70%乙醇提取除去小分子物质后,进行水提取及不同浓度乙醇分级醇沉、酶-Sevage除蛋白后得到蜜炙黄芪分级醇沉多糖,采用凝胶渗透色谱法、红外检测法、液质联用法对其相对分子质量、特征吸收峰、单糖组成进行检测。通过清除羟基自由基(·OH)、DPPH自由基(DPPH·)、超氧阴离子自由基(O2-·)及总还原能力评价蜜炙及生品黄芪多糖的抗氧化活性。结果70%醇沉的蜜炙黄芪及黄芪多糖与90%醇沉的蜜炙黄芪及黄芪多糖的糖含量分别为(47.81±1.7)%、(41.45±2.1)%、(72.31±1.1)%和(62.41±2.5)%(n=3),其得率分别为4.75%、3.06%、1.67%和1.24%;各分级醇沉黄芪多糖的相对分子质量分布均比较集中,90%醇沉的多糖相对分子质量均小于70%醇沉的多糖,蜜炙前后其单糖组成的相对含量也有所变化。蜜炙黄芪多糖的抗氧化活性强于黄芪多糖。综合抗氧化能力强弱顺序为:90%醇沉蜜炙黄芪多糖>70%醇沉蜜炙黄芪多糖>90%醇沉黄芪多糖>70%醇沉黄芪多糖,其抗氧化能力均具有浓度依赖性关系。结论该分级醇沉的多糖制备工艺稳定、可行,蜜炙对黄芪多糖的糖含量、相对分子质量、单糖组成相对含量和抗氧化活性均有影响。该研究为蜜炙黄芪的炮制机制研究及蜜炙黄芪多糖的进一步开发利用提供了实验依据。
Objective To investigate the effect of honey processing on Astragalus grade alcohol precipitation polysaccharides and their antioxidant activity.Methods The same batch of Astragalus honey-processed products and raw products was selected.After 70%ethanol extraction was used to remove small molecular substances,while water extraction and ethanol concentration fractionation at different concentrations and enzyme-Sevage removal protein were used to obtain graded precipitation of honey-processed Astragalus and raw Astragalus.Gel permeation chromatography,infrared detection,and liquid chromatography-mass spectrometry were used to detect the relative molecular mass,characteristic absorption peak,and monosaccharide composition.Furthermore,the antioxidant activity was evaluated by scavenging hydroxyl radical(·OH),DPPH radical(DPPH·),superoxide anion radical(O2-·)and total reduction capacity.Results The total sugar contents of 70 HAPS,70 APS,90 HAPS and 90 APS were(47.81±1.7)%,(41.45±2.1)%,(72.31±1.1)%and(62.41±2.5)%(n=3)respectively,and the yields were 4.75%,3.06%,1.67%,and 1.24%,respectively.Concentrated molecular mass distribution was shown in four polysaccharides fractions,but the less molecular mass was shown in90 HAPS than in 70 HAPS.The relative content of monosaccharide composition was also changed after honey processing.Antioxidant results showed that these four polysaccharides fractions had some antioxidant activity.The antioxidant activity of honey-processed Astragalus polysaccharides was stronger than that of Astragalus polysaccharides.The comprehensive antioxidation ability was the strongest with 90 HAPS,followed by 70 HAPS,90 APS,and 70 APS,and their antioxidant capacity was concentration-dependent.Conclusion This graded alcohol-precipitated polysaccharide preparation process is stable and feasible.Honey processing has effect on the sugar content,molecular mass,and relative content of monosaccharide composition and antioxidant activity of Astragalus polysaccharide.This study provides experimental basis for the research on the processing mechanism of honey-processed Astragalus and further development and utilization of honey-processed polysaccharides.
作者
叶明珠
吴嘉彩
游思远
李婵艺
廖婧竹
陈宏远
芮雯
YE Ming zhu;WU Jia cai;YOU Si yuan;LI Chan yi;LIAO Jing zhu;CHEN Hong yuan;RUI Wen(Center for Drug Research and Development,Guangdong Pharmaceutical University,Guangzhou 510006,China;School of Life Sciences and Biopharmaceutics,Guangdong Pharmaceutical University,Guangzhou 510006,China;Guangdong Engineering and Technology Research Center of Topical Precise Drug Delivery System,Guangzhou 510006,China)
出处
《军事医学》
CAS
北大核心
2019年第8期602-607,共6页
Military Medical Sciences
基金
国家自然科学基金(81202917、8573607)
广东省自然科学基金重点项目(2017030311031).
关键词
蜜炙黄芪
多糖
分级醇沉
相对分子质量
抗氧化活性
honey-processed Astragalus
polysaccharides
grade alcohol precipitation
molecular weight distribution
antioxidant activity
