摘要
分别提取获得和田玫瑰多糖、苦水玫瑰多糖和平阴玫瑰多糖。测定粗多糖得率及多糖含量,利用离子色谱仪、傅里叶红外光谱仪、高效液相色谱联用多角度激光散射法、刚果红实验和碘-碘化钾实验表征多糖结构。利用体外抗氧化实验、益生元实验和酪氨酸酶抑制实验分析玫瑰多糖美容相关活性。结果表明,和田玫瑰的粗多糖得率高于苦水玫瑰和平阴玫瑰(P<0.05),平阴玫瑰粗多糖中的多糖含量较低(P<0.05)。3种玫瑰多糖均包含Glc、Ara、Gal和Fru等11种单糖残基(摩尔比例不同);重均分子量在4.376×10^(5)~5.841×10^(5)Da之间(分散系数:1.35~1.72);均为含有α和β构型的吡喃糖;均不含有三螺旋结构,具有较多侧链。活性评价实验表明,3种玫瑰多糖均具有良好的抗氧化能力、益生元作用及酪氨酸酶抑制能力。在3种玫瑰多糖中,平阴玫瑰多糖具有较强的ABTS^(+)及DPPH自由基清除能力(P<0.05),而和田玫瑰多糖具有较强的酪氨酸酶抑制能力(P<0.05)。因此,3种玫瑰多糖结构具有相似性,其结构的差异导致生物学活性略有差异。3种玫瑰多糖在美容功能食品领域具有良好的开发应用前景。
Hetian rose polysaccharides,Kushui rose polysaccharides and Pingyin rose polysaccharides were extracted and obtained respectively,and the crude polysaccharide yield and polysaccharide content were determined.The polysaccharide structure was characterized using ion chromatograph,Fourier transform infrared spectroscopy and high performance liquid chromatography coupled with multi-angle laser scattering method.Cosmetic-related activities were analyzed using in vitro antioxidant,prebiotic and tyrosinase inhibition assays.The results showed that the crude polysaccharide yield of Hetian rose was higher than that of Kushui rose and Pingyin rose(P<0.05),and the polysaccharide content in the crude polysaccharide of Pingyin rose was lower(P<0.05).All three rose polysaccharides contained 11 types of monosaccharide residues(with different molar ratios),including Glc,Ara,Gal and Fru.Their weight-averaged molecular weights ranged from 4.376×10^(5) to 5.841×10^(5) Da(dispersity index:1.35~1.72).They were all pyranose containingαandβconfigurations.They all had nontriple helical spiral structures and multi-branched.The activity evaluation experiments showed that all three rose polysaccharides had good antioxidant activity,prebiotic effect and tyrosinase inhibition activity.Among the three rose polysaccharides,Pingyin rose polysaccharide had strong ABTS^(+)and DPPH free radical scavenging activities(P<0.05),while Hetian rose polysaccharide had strong tyrosinase inhibition activity(P<0.05).Therefore,the three rose polysaccharides were similar in structure,and their structural differences led to slight differences in biological activities.The three types of rose polysaccharides had good development and application prospects in the field of cosmetic functional foods.
作者
赵永雷
杨付锐
牛俊华
郑岚
马耀宏
孟庆军
王丙莲
杨艳
ZHAO Yonglei;YANG Furui;NIU Junhua;ZHENG Lan;MA Yaohong;MENG Qingjun;WANG Binglian;YANG Yan(Biology Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250103,China)
出处
《食品工业科技》
CAS
北大核心
2024年第19期325-336,共12页
Science and Technology of Food Industry
基金
国家自然科学基金项目(32102454)。
关键词
玫瑰多糖
结构表征
抗氧化活性
益生元活性
酪氨酸酶抑制能力
rose polysaccharides
structural characterization
antioxidant activity
prebiotic activity
tyrosinase inhibitory capacity
