黄花菜多糖的提取、结构性质及抑菌活性

doi:10.7506/spkx1002-6630-201508011

食品科学

黄花菜多糖的提取、结构性质及抑菌活性

周纪东1，李余动2

1.浙江育英职业技术学院生物技术系，浙江杭州 310018；2.浙江工商大学食品与生物工程学院，浙江杭州 310018

出版日期:2015-04-25 发布日期:2015-04-28
基金资助:
浙江省教育科学规划研究课题（SCG348）；国家自然科学基金青年科学基金项目（31101339）

Extraction, Structural Characterization and Antimicrobial Activity of Polysaccharides from Hemerocallis citrina Baroni

ZHOU Jidong1, LI Yudong2

1. Department of Biotechnology, Zhejiang Yuying Vocational Technology College, Hangzhou 310018, China;
2. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China

Online:2015-04-25 Published:2015-04-28

摘要/Abstract

摘要：

采用水提醇沉法，通过单因素试验和正交试验研究黄花菜粗多糖（crude polysaccharides from Hemerocalliscitrina Baroni，CPH）的提取工艺，并利用Sevag法和H2O2氧化法提纯制备黄花菜精制多糖（deproteinizedpolysaccharides from Hemerocallis citrina Baroni，DPH），通过理化检验和紫外光谱、红外光谱、高效液相色谱分析，考察DPH的性质与结构，同时还研究DPH对铜绿假单胞菌、大肠杆菌、金黄色葡萄球菌、白假丝酵母、黑曲霉的抑制作用。正交试验结果表明，CPH最优提取条件为浸提温度75 ℃、浸提时间3 h、液固比20∶1（mL/g）、浸提2 次。在此条件下，CPH提取率为28.36%。理化性质、光谱与色谱特征表明，DPH是一种具有α-型吡喃糖苷结构的水溶性杂多糖，是由L-鼠李糖、D-木糖、L-阿拉伯糖、D-甘露糖、D-葡萄糖和D-半乳糖组成，且可能是一种与蛋白质或多肽以共价键结合的糖复合物。抑菌实验结果表明，DPH对金黄色葡萄球菌、铜绿假单胞菌、大肠杆菌具有明显的抑制作用，相应的最小抑菌质量浓度分别为10、10、25 mg/mL。

关键词: 黄花菜, 多糖, 提取工艺, 性质, 抑菌活性

Abstract:

The extraction of crude polysaccharides from Hemerocallis citrina Baroni (CPH) by water extraction and alcohol
precipitation was optimized using one-factor-at-a-time and orthogonal array methods. After CPH was deproteinized by
Sevag method and decolorized by H2O2 oxidation method, the physicochemical properties and structure of the deproteinized
polysaccharides from (DPH) were analyzed and characterized by UV spectrometry, infrared (IR) spectrometry and high
performance liquid chromatography (HPLC). Meanwhile, the inhibitory activities of DPH against Pseudomonas aeruginosa,
Escherichia coli, Staphylococcus aureus, Candida albicans and Aspergillus niger were investigated. The results showed that
the optimal conditions for CPH extraction were determined as two extraction cycles with distilled water at a solvent/solid
ratio of 20:1 (mL/g) at 75 ℃ for 3 h. Under these conditions, the extraction yield of CPH was 28.36%. Meanwhile, DPH was
water-soluble heteropolysaccharides which possessed the structure of α-pyranosides and consisted of L-rhamnose, D-xylose,
L-arabinose, D-mannose, D-glucose and D-galactose. DPH was probably formed by conjugation of polysaccharides with
proteins or polypeptides through peptide bonds. Furthermore, DPH had strong inhibitory activities against Staphylococcus
aureus, Pseudomonas aeruginosa, and Escherichia coli, their corresponding minimum inhibitory concentrations (MICs)
were 10, 10, and 25 mg/mL, respectively.

Key words: Hemerocallis citrina Baroni, polysaccharides, extraction process, characterization, antimicrobial activity

中图分类号:

R284.2

周纪东1，李余动2. 黄花菜多糖的提取、结构性质及抑菌活性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201508011.

ZHOU Jidong1, LI Yudong2. Extraction, Structural Characterization and Antimicrobial Activity of Polysaccharides from Hemerocallis citrina Baroni[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201508011.

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黄花菜多糖的提取、结构性质及抑菌活性

Extraction, Structural Characterization and Antimicrobial Activity of Polysaccharides from Hemerocallis citrina Baroni

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