沙棘多糖分离纯化及抗氧化活性

doi:10.7506/spkx1002-6630-20191015-133

食品科学 ›› 2021, Vol. 42 ›› Issue (4): 227-232.doi: 10.7506/spkx1002-6630-20191015-133

沙棘多糖分离纯化及抗氧化活性

魏晨业，包晓玮，王娟，何梦梦，曾兰君，张亚涛

（新疆农业大学食品科学与药学学院，新疆?乌鲁木齐 830052）

出版日期:2021-02-25 发布日期:2021-02-25
基金资助:
新疆维吾尔自治区研究生科研创新项目（XJ2020G154）

Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides

WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao

(School of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China)

Online:2021-02-25 Published:2021-02-25

摘要/Abstract

摘要： 分离纯化沙棘多糖（sea buckthorn (Hippophae rhamnoides) polysaccharides，SBP），并对其单糖组分、结构表征及体外抗氧化活性进行分析。通过水提醇沉、Sevag法除蛋白得到沙棘粗多糖，利用DEAE-52纤维素柱对其进行分离纯化得到中性多糖SBP-I和酸性多糖SBP-II、SBP-III 3 种组分。单糖组分结果表明，SBP-I由物质的量比为1.18∶1∶2.20∶32.17∶1.45的阿拉伯糖、木糖、甘露糖、葡萄糖及半乳糖组成；SBP-II由物质的量比为1∶0.28∶1.02∶0.20的木糖、甘露糖、葡萄糖及半乳糖组成；SBP-III由物质的量比为1∶2.15∶0.28的木糖、葡萄糖及半乳糖组成；红外光谱测定表明，3 种组分均具有多糖的特征吸收峰；体外抗氧化实验结果表明，粗多糖及3 种纯化多糖组分均具有较好的抗氧化性且随样品质量浓度的增加抗氧化活性也随之升高，抗氧化能力大小顺序为：VC＞SBP-III＞SBP-II＞SBP-I＞粗多糖。

关键词: 沙棘；多糖；纯化；抗氧化活性

Abstract: Polysaccharides from the fruit of sea buckthorn (Hippophae rhamnoides) (SBP) were isolated and purified, and their monosaccharide composition, structural characteristics and antioxidant activities in vitro were analyzed. The crude polysaccharides, prepared by sequential water extraction, alcohol precipitation and protein removal by the Sevag method, were fractionated by DEAE-52 cellulose column chromatography into three fractions: neutral polysaccharide SBP-I and acidic polysaccharide SBP-II and SBP-III. The results of monosaccharide composition analysis showed that SBP-I was composed of arabinose, xylose, mannose, glucose and galactose with a molar ratio of 1.18:1:2.20:32.17:1.45, SBP-II was composed of xylose, mannose, glucose and galactose with a molar ratio of 1:0.28:1.02:0.20, and SBP-III was composed of xylose, glucose and galactose with a molar ratio of 1:2.15:0.28. Infrared spectroscopy showed that all of them had the characteristic absorption peaks of polysaccharides. Antioxidant tests in vitro showed that the crude polysaccharides and the three purified polysaccharides exhibited strong antioxidant activity in a concentration-dependent manner, ranked in decreasing order of antioxidant activity as follows: VC > SBP-III > SBP-II > SBP-I > crude polysaccharides.

Key words: Hippophae rhamnoides; polysaccharides; purification; antioxidant activity

中图分类号:

TS255.1

魏晨业，包晓玮，王娟，何梦梦，曾兰君，张亚涛. 沙棘多糖分离纯化及抗氧化活性[J]. 食品科学, 2021, 42(4): 227-232.

WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides[J]. FOOD SCIENCE, 2021, 42(4): 227-232.

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沙棘多糖分离纯化及抗氧化活性

Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides

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