摘要
以莼菜为原料,采用传统水提法提取多糖(water-extracted Brasenia schreberi polysaccharide,WBSP),进一步以水提残渣为原料,用碱法提取多糖(alkaline-extracted Brasenia schreberi polysaccharide,ABSP),研究了不同脱蛋白、脱色工艺处理后多糖的结构以及对其抗氧化活性的影响。结果表明,WBSP和ABSP得率分别为5.39%和17.80%。结合蛋白脱除率和多糖保留率结果,Sevage法相比三氯乙酸法和等电点法更适用于莼菜多糖脱蛋白,大孔树脂相比过氧化氢和活性炭更适用于脱色。红外光谱结果表明,WBSP和ABSP均具有多糖的特征吸收基团,刚果红试验结果表明,WBSP具有三螺旋结构,而ABSP不存在三螺旋结构。扫描电镜结果显示,WBSP的形态呈纤维状,ABSP的形态呈片状。2种多糖经脱蛋白,且ABSP经脱色前后均具有一定的抗氧化能力,ABSP的体外抗氧化活性总体上优于WBSP。经Sevage法脱蛋白后ABSP的活性最好,对DPPH自由基和ABTS阳离子自由基的清除率分别为69.30%(40μg/mL)和89.72%(20μg/mL),进一步经大孔树脂脱色后对DPPH自由基和ABTS阳离子自由基的清除率仍分别高于40%和60%,具有优异的体外抗氧化活性。
Using Brasenia schreberi as raw material,polysaccharides(WBSP)were extracted by the traditional water extraction method.Then,polysaccharides(ABSP)were extracted by alkaline extraction method using water extraction residue as raw material.Further studies were conducted on the structure of polysaccharides after different deproteinization and decolorization treatments,as well as their effects on antioxidant activity.The results showed that the yields of WBSP and ABSP were 5.39%and 17.80%,respectively.By combining the results of protein removal rate and polysaccharide retention rate,the Sevage method was more suitable for B.schreberi polysaccharide deproteinization than the trichloroacetic acid(TCA)method and isoelectric point method.Macroporous resin was more suitable for decolorization than hydrogen peroxide and activated carbon.The infrared spectroscopy results indicated that both WBSP and ABSP had characteristic absorption groups of polysaccharides.The results of the congo red test indicated that WBSP had a triple helix structure,while ABSP did not have a triple helix structure.The scanning electron microscopy results indicated that WBSP showed a fibrous morphology,while ABSP displayed a sheet-like morphology.Both polysaccharides had certain antioxidant capacities before and after deproteinization.After decolorization,the in vitro antioxidant activity of ABSP was superior to that of WBSP.After Sevage deproteinization,ABSP showed the best activity.The scavenging rates of DPPH free radical and ABTS cation free radical of ABSP(40μg/mL)were 69.3%and 89.72%,respectively.After further decolorization by macroporous resin,the scavenging rates of DPPH free radical and ABTS cation free radical were still higher than 40%and 60%,respectively,showing excellent antioxidant activity in vitro.
作者
苏靖颖
黄杉杉
黄越
曾颖
戴宏杰
周鸿媛
张宇昊
马良
SU Jingying;HUANG Shanshan;HUANG Yue;ZENG Ying;DAI Hongjie;ZHOU Hongyuan;ZHANG Yuhao;MA Liang(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Sericulture Science and Technology Research Institute,Chongqing 400700,China;Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)
出处
《食品与发酵工业》
北大核心
2025年第16期162-171,共10页
Food and Fermentation Industries
基金
重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0081)
西南大学大学生创新创业训练计划项目(S202310635390)。
关键词
莼菜
多糖
提取
抗氧化活性
表征
Brasenia schreberi
polysaccharide
extraction
antioxidant activity
characterization
