绿色巴夫藻多糖及降解产品的抗氧化和保湿性能

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 87-90.

绿色巴夫藻多糖及降解产品的抗氧化和保湿性能

王凌，孙利芹*

烟台大学生命科学院

收稿日期:2011-09-08 修回日期:2012-08-15 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 孙利芹 E-mail:sliqin2005@163.com
基金资助:
山东省自然科学基金;烟台市科技发展计划

Antioxidant Activity, Hygroscopicity and Water Retention of Natural and Degraded Polysaccharides from Pavlova viridi

Received:2011-09-08 Revised:2012-08-15 Online:2012-11-15 Published:2012-11-09

摘要/Abstract

摘要： 测定绿色巴夫藻多糖PPS0及其降解产物PPS1和PPS2的理化性质，包括总糖含量、硫酸基含量、糖醛酸含量以及平均分子质量，考察各组分多糖的总抗氧化能力、吸湿性和保湿性，分析其理化性质与生物活性的相关性。结果表明：绿色巴夫藻多糖降解产物的抗氧化活性明显高于原多糖，与抗氧化活性极强的VC相近。各组分多糖的抗氧化活性与分子质量大小成反比，与其糖醛酸含量呈正比。PPS0、PPS1和PPS2都呈现良好的的吸湿性和保湿性，分子质量大小对多糖的保湿和吸湿功能有显著影响(P＜0.05)，高分子质量多糖的效果优于低分子质量，其中组分PPS0的最大吸湿率为47.80%，最大保湿率可达70.63%。绿色巴夫藻多糖的吸湿性和保湿性均明显优于多糖类天然添加剂壳聚糖(P＜0.05)。

关键词: 绿色巴夫藻多糖, 降解, 抗氧化活性, 吸湿性, 保湿性

Abstract: Physico-chemical properties such as the contents of total carbohydrates, sulfate and uronic acid and average molecular weight of polysaccharide PPS0, isolated from Pavlova viridi, and its two degradation products, PPS1 and PPS2, were determined. In addition, their total antioxidant capacity, hygroscopicity and water retention activity were investigated and correlation analysis between their physicochemical properties and bioactivities was performed. The results showed that total antioxidant capacity of PPS1 and PPS2 was better than that of PPS0 and comparable to that of vitamin C. Moreover, total antioxidant capacity of PPS0 and its degradation products was inversely proportional to molecular weight but directly proportional to uronic acid content. All three samples presented excellent water absorption and retention capacities which were significantly negatively related to molecular weight (P ＜ 0.05). The maximum hygroscopicity and moisture retention rate of PPS0 were 47.80% and 70.63%, respectively. Furthermore, the water absorption and retention capacities of PPS0 and its degradation products were significantly superior to those of chitosan (P ＜ 0.05).

Key words: Pavlova viridi polysaccharide, degradation, antioxidation, hygroscopicity, water retention

中图分类号:

王?凌，孙利芹*. 绿色巴夫藻多糖及降解产品的抗氧化和保湿性能[J]. 食品科学, 2012, 33(21): 87-90.

参考文献

[1] 徐志标，裴鲁青，骆其君等．绿色巴夫藻的光生物反应器半连续培养研究[J]．海洋水产研究，2005，26（4）：64-69．
[2] SUN Li-qin., WANG Chang-hai, SHI Quan-jian,et.al. Preparation of different molecular weight polysaccharides from Porphyridium cruentum and their antioxidant activities. International Journal of Biological Macromolecules, 2009, 45, 42-47.
[3] KHOR E，LIM LY．Implantable applications of chitin and chitosan[J]．Biomaterials，2003，24(13)：2339~2349．
[4] SEBTI I，COMA V．Active edible polysaccharide coating and interaction between solution coating compounds[J]．Carbohydrate Polymers，2002，49：139-144．
[5] 郭忠武等．糖化学研究进展[J]．化学进展，1995，1：10-29．
[6] 张全斌，赵婷婷，牛锡珍等．低分子量海藻多糖制备方法：中国，200410083685.7[P]．2005-5-18．
[7] 李亚清，杨海波．亚心形扁藻多糖的提取分离纯化及组成研究[J]．微生物学杂志，2006，26，(3)：20-22．
[8] 谢胜强，尹鸿萍等．盐藻多糖初级结构及性质测定[J]．药物生物技术，2005，12(4)：242-247．
[9] 石学连，张晶晶．浒苔多糖的分级纯化及保湿活性研究[J]．海洋科学，2010，34(7)：81-85．
[10] 张惟杰．复合多糖生化研究技术[M]．上海：上海科学技术出版社，1987：43-46．
[11] OYAIZU M．Antioxidative activity of browning products of glucosam inefractionated by organic solvent and thin layer chromatography[J]．Nippon Shokuhin Kogyo Gakkaishi，1986，35：771-775．
[12] 周林，郭祀远等．裂褶多糖的吸湿和保湿性能初步研究[J]．天然产物研究与开发，2005，17(6)：708-711．
[13] ZHANG Ting-ting, ZHANG Quan-bin．Degradation of porphyran from Porphyra haitanensis and the antioxidant activitiesof the degraded porphyrans with different molecular weight[J]．International Journal of Biological Macromoleculles，2006，38：45-50．
[14] 赵天湖，范嘉龙，闫冬等．大叶冬青苦丁茶多糖提取、纯化与抗氧化活性研究[J]．作物研究，2011，25（1）：56-60．
[15] 申明月，聂少平，谢明等．茶叶多糖的糖醛酸含量测定及抗氧化活性研究[J]．天然产物研究与开发，2007，9：830-833．