摘要
该文对不同处理方式得到的两种凉粉草多糖(Mesona chinensis polysaccharides,MCP)的理化性质和体外抗氧化活性进行研究,采用同步热分析仪、紫外光谱、红外光谱、X射线衍射、扫描电镜(scanning electron microscope,SEM)等方法表征多糖结构,从DPPH自由基清除率、ABTS+自由基清除率以及还原力方面考察多糖抗氧化活性。结果表明,在动态旋转水合半径上MCP-A溶液比MCP-B溶液黏度大;热分析结果表明,MCP-A比MCP-B具有更强的耐热性;红外光谱结果表明,两种多糖都具有多糖的特征吸收峰,MCP-A为α-糖苷键和β-糖苷键的吡喃型糖苷环骨架,MCP-B为β-糖苷键的吡喃型糖苷环骨架;X射线衍射图谱表明两种多糖主要形态以非晶体存在;SEM结果表明MCP-B比MCP-A具有更大比表面积。体外抗氧化结果显示,MCP-A清除DPPH自由基、ABTS+自由基的能力比MCP-B强,二者均有较强的还原力。研究表明,两种处理方法得多糖的理化性质和抗氧化存在明显差异,MCP-A具有更高的热稳定性和抗氧化能力,可作为可潜在的抗氧化食品成分用于食品加工。
Mesona chinensis polysaccharides MCP-A and MCP-B were obtained by different treatments,and the physicochemical properties and in vitro antioxidant activities of the two polysaccharides were studied.The structure of polysaccharides was characterized by synchronous thermal analyzer,ultraviolet ray,infrared ray,X-ray diffraction,scanning electron microscope,etc.The antioxidant activities of polysaccharides were investigated from the aspects of DPPH,ABTS+free radical scavenging rate and reducing power.The results showed that MCP-A solution was more viscous than MCP-B solution on the dynamic rotational hydration radius.MCP-A had stronger heat resistance than MCP-B.Both of the two polysaccharides had absorption peaks with polysaccharide characteristics,MCP-A was the pyranoside ring skeleton ofα-glycosidic bond andβ-glycosidic bond,and MCP-B was the pyranoside ring skeleton ofβ-glycosidic bond.The X-ray diffraction pattern showed that the main forms of the two polysaccharides were amorphous.The scanning electron microscopy(SEM)showed that MCP-B had a larger specific surface area than MCP-A.The in vitro antioxidant results showed that MCP-A was stronger than MCP-B in scavenging DPPH and ABTS+free radicals,and both had stronger reducing power.The study indicated that the physicochemical properties and antioxidant activities of polysaccharides treated by two methods are significantly different.Compared with MCP-B,MCP-A had higher thermal stability and antioxidant capacity,which can be used as a potential antioxidant ingredient in food.
作者
董伟
马生健
马文欣
罗艺婷
吴彩艳
李佳悦
陆静恩
杨桂容
DONG Wei;MA Sheng-jian;MA Wen-xin;LUO Yi-ting;WU Cai-yan;LI Jia-yue;LU Jing-en;YANG Gui-rong(College of Mechanical and Electrical Engineering,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;College of Life Science and Technology,Lingnan Normal University,Zhanjiang 524048,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第9期52-58,共7页
Food Research and Development
基金
广东省科技计划项目(2020A1414010188)
湛江市科技计划项目(2020A03027)
粤西特色生物医药工程技术研究中心开放课题(2022-K12)。
关键词
凉粉草
多糖
碱提法
理化性质
抗氧化活性
Mesona chinensis Benth
polysaccharide
alkali formulation
physicochemical properties
antioxidant activity
