摘要
以单因素试验为基础,通过正交试验确定了坛紫菜多糖的最佳酶解工艺条件为：酶解温度40℃、pH 6.0、酶解时间3 h。在此条件下,坛紫菜多糖酶解后的还原糖质量浓度为（1.42±0.12）mg/ml。利用液相色谱和质谱技术对酶解产物进行了组分分析和抗氧化活性检测。结果表明：酶解产物S1和S2均以半乳糖为主,半乳糖在两样品中分别占93.0%、90.5%,S1和S2的单糖组成相差不大。S1和S2都具有抗氧化活性,尤其对·OH的清除作用明显,且抗氧化活性大小S1〉S2。聚合度在10~16内的偶数糖比聚合度为4~6的坛紫菜寡糖清除·OH和O2-·的能力好,说明酶解产物的抗氧化活性与其聚合度有关,只有处于特定聚合度范围内才具有明显的抗氧化活性。
The optimal enzymatic hydrolysis conditions for Porphyra haitanensis polysaccharide were determined as 40 ℃, 6.0 and 3 h for hydrolysis temperature, pH and hydrolysis time, respectively, by single factor and orthogonal array design. The yield of reducing sugar was（1.42 ± 0.12） mg/ml under these optimized conditions. The saccharide composition of the two hydrolysate fractions S1 and S2 was analyzed by liquid chromatography and electrospray ionization mass spectrometry and their antioxidant activity was evaluated. The results revealed that S1 and S2 had similar composition with galactose as the major component（accounting for 93.0% and 90.5%, respectively）, and that both of them had good antioxidant activity, especially for hydroxyl radical scavenging activity. In addition, the degradation products with even degree of polymerization（DP） of 10–16 was more effective in scavenging superoxide anion and hydroxyl radicals than the oligosaccharides with a DP of 4–6 suggesting the relevance of their antioxidant activity to DP, and considerable antioxidant activity existed only in a specific range of DP.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第21期145-149,共5页
Food Science
基金
国家海洋局海洋公益性行业科研专项(201105028-4)
关键词
坛紫菜多糖
正交试验
组分分析
聚合度
抗氧化活性
polysaccharide from Porphyra haitanensis
orthogonal array design
composition analysis
degree of polymerization
antioxidant activity
