摘要
采用热水浸提法提取蓝莓果渣粗多糖,经DEAE-52纤维素柱层析分级纯化。采用高效凝胶色谱、PMP柱前衍生化HPLC法、红外光谱和扫描电镜初步表征其结构特征,并通过清除自由基试验和抑制自由基引起的DNA氧化反应评价多糖体外抗氧化活性。结果显示分离纯化后得到BBP-0、BBP-1、BBP-2和BBP-3等4个主要组分;各组分平均分子量介于3.75~29.70 kDa;单糖组成试验结果表明4个组分均由甘露糖、半乳糖醛酸、半乳糖、葡萄糖、阿拉伯糖和鼠李糖组成,其占比各不相同;扫描电镜发现BBP-0和BBP-1结构较为致密,BBP-2和BBP-3较为疏松;抗氧化测试结果表明4个组分均具有一定的抗氧化能力且强弱顺序均为BBP-3>BBP-2>BBP-1>BBP-0;BBP-3对ABTS+·和DPPH·清除率达92.13%和36.68%,抑制AAPH、GS·和·OH引起DNA氧化的TBARS百分数分别为78.91%、70.41%和85.21%。结论:从蓝莓果渣中分离纯化得到的4个多糖组分均具有抗氧化能力,其中以BBP-3最强,研究结果可为抗氧化添加剂的开发提供参考。
The crude blueberry pomace polysaccharide was extracted from blueberry pomace using hot water extraction and purified by DEAE-52 cellulose.High performance gel chromatography(HPGC),PMP-HPLC,Fourier transform infrared spectrometer(FTIR)and scanning electron microscope(SEM)were used to determine the structural and morphological properties of the extracted polysaccharides.The in vitro antioxidant activity was evaluated by quenching free radical reaction system and inhibiting free radicals-initiated DNA oxidation reaction.After separation and purification,four main components of BBP-0,BBP-1,BBP-2 and BBP-3 were obtained.The average molecular weight of each component ranged from 3.75 to 29.70 kDa.Monosaccharide composition analysis showed that BBP-0,BBP-1,BBP-2 and BBP-3 were all contain mannose,galacturonic acid,galactose,glucose,arabinose and rhamnose,each with a different proportion.SEM found that BBP-0 and BBP-1 had a denser structure,while BBP-2 and BBP-3 had a looser structure.The antioxidant tests showed that all four components had certain antioxidant activity,and the order of antioxidant activity was BBP-3>BBP-2>BBP-1>BBP-0.The scavenging rate of BBP-3 on ABTS+·and DPPH was 92.13%and 36.68%,and the percentage of TBARS that inhibited AAPH,GS·and·OH which caused DNA oxidation was 78.91%,70.41%and 85.21%,respectively.The four polysaccharide components from blueberry pomace had antioxidant capacity,with BBP-3 the strongest.The research can provide a reference for the development of antioxidant additives.
作者
金桂勇
王云龙
周当男
邹琳
刘鹏飞
赵铭钦
席高磊
张晓平
JIN Guiyong;WANG Yunlong;ZHOU Dangnan;ZOU Lin;LIU Pengfei;ZHAO Mingqin;XI Gaolei;ZHANG Xiaoping(College of Tobacco Science,Flavors and Fragrance Engineering&Technology Research Center of Henan Province,Henan Agricultural University,Zhengzhou 450002;Technology Center,China Tobacco Guangxi Industrial company,Nanning 530001;Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016)
出处
《中国食品添加剂》
CAS
北大核心
2023年第7期18-26,共9页
China Food Additives
基金
国家自然科学基金(编号:21801064)。
关键词
蓝莓果渣
多糖
分离纯化
结构表征
抗氧化活性
blueberry pomace
polysaccharides
isolation and purification
structural characterization
antioxidant activity
