摘要
为探究干燥方法对罗汉果多糖(Siraitia grosvenorii polysaccharides,SGPs)结构和抗氧化活性的影响,该文采用水提醇沉法,分别从新鲜及热风干燥、真空干燥和微波干燥的罗汉果中提取分离到多糖F-SGP、H-SGP、V-SGP和M-SGP。通过高效液相色谱、紫外光谱、傅里叶红外光谱、核磁共振、电镜扫描、刚果红实验等对多糖的单糖组成、分子质量、微观结构等理化性质进行分析,并通过自由基清除实验考察各多糖的抗氧化活性。结果表明,4个罗汉果多糖均由甘露糖(Man)、鼠李糖(Rha)、葡萄糖醛酸(GluA)、半乳糖醛酸(GalA)、葡萄糖(Glu)、半乳糖(Gal)和阿拉伯糖(Ara)构成,为低酯化的同型半乳糖醛酸聚糖(homogalacturonan,HG)型果胶多糖,但单糖比例、分子质量分布及微观结构都有明显差异。其中,H-SGP提取率最高,糖醛酸含量最低,对DPPH自由基、ABTS阳离子自由基和羟自由基的清除能力也最强,EC 50分别为1.19、1.95、0.43 mg/mL。该研究结果表明,罗汉果的干燥方法会显著影响其多糖的结构和抗氧化活性,可为罗汉果干燥加工和功能产品开发提供参考。
To investigate the effects of drying methods on the physicochemical properties and antioxidant activities of Siraitia grosvenorii polysaccharides(SGPs),in this paper,F-SGP,H-SGP,V-SGP,and M-SGP were obtained by water extraction-alcohol precipitation method from fresh,hot air-dried,vacuum-dried,and microwave-dried fruits of S.grosvenorii,respectively.The physicochemical properties of the SGPs,including monosaccharide composition,molecular weight,and microstructure,were analyzed by HPLC,ultraviolet spectroscopy,fourier transform infrared spectroscopy,nuclear magnetic resonance,scanning electron microscope,and Congo red assays,and their antioxidant activities were evaluated through free radical scavenging assays.The results showed that the four SGPs were HG-type pectin polysaccharides with a low degree of methyl esterification,and were composed of the same monosaccharides,including mannose(Man),rhamnose(Rha),glucuronic acid(GluA),galacturonic acid(GalA),glucose(Glu),galactose(Gal),and arabinose(Ara),but with significant difference in the monosaccharide ratio,molecular weight distribution,and microstructure.Among these,the H-SGP exhibited the higher yield,but lower uronic acid content,as well as the strongest scavenging abilities for DPPH free radical,ABTS cation radical,and hydroxyl radical with EC 50 values of 1.19,1.95,and 0.43 mg/mL,respectively.These data indicated that the drying method significantly affected the structure and antioxidant activity of SGPs,and provided scientific basis for the dry process and potential application of SG in functional product.
作者
何欢欢
宋静茹
卢凤来
颜小捷
李典鹏
HE Huanhuan;SONG Jingru;LU Fenglai;YAN Xiaojie;LI Dianpeng(School of Pharmacy,Guilin Medical University,Guilin 541004,China;Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization,Guangxi Institute of Botany,Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences,Guilin 541006,China;Engineering Research Center of Innovative Traditional Chinese,Zhuang and Yao Materia Medica,Ministry of Education,Guangxi University of Chinese Medicine,Nanning 530200,China)
出处
《食品与发酵工业》
北大核心
2025年第17期223-231,共9页
Food and Fermentation Industries
基金
国家重点研发计划项目(2022YFD1600302)
广西自然科学基金项目(2023GXNSFDA026053)
广西科技重大专项(桂科AA23023035)
桂林市创新平台和人才计划项目(20220120-3,20210102-3)
广西植物功能物质与资源持续利用重点实验室主任基金项目(ZRJJ2023-11)。
关键词
罗汉果
干燥方法
多糖
自由基
抗氧化
Siraitia grosvenorii
drying methods
polysaccharides
free radical
antioxidant
