酶解法制备臭黄荆叶果胶的结构、理化性质、抗氧化和抗菌活性

doi:10.7506/spkx1002-6630-20221205-045

食品科学 ›› 2023, Vol. 44 ›› Issue (23): 55-63.doi: 10.7506/spkx1002-6630-20221205-045

酶解法制备臭黄荆叶果胶的结构、理化性质、抗氧化和抗菌活性

刘莎, 邓利玲, 钟耕, 杨洪生

（1.西南大学食品科学学院，重庆 400715；2.重庆医药高等专科学校，重庆 401334；3.重庆市生物技术研究所有限责任公司，重庆 401121；4.川渝共建特色食品重庆市重点实验室，重庆 400716；5.绵阳常山农业科技有限公司，四川绵阳 621000）

出版日期:2023-12-15 发布日期:2024-01-02
基金资助:
四川省科技计划项目（2020YFQ0058）；重庆市研究生教育教学改革研究项目（yjg202009）；重庆市教委科学技术研究项目（KJQN202202813）；重庆市林业科技特派员项目

Structure, Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pectin Prepared by Enzymatic Hydrolysis of Premna ligustroides Hemsl. Leaves

LIU Sha, DENG Liling, ZHONG Geng, YANG Hongsheng

(1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Medical and Pharmaceutical College, Chongqing 401334, China; 3. Chongqing Biotechnology Research Institute Limited Liability Company, Chongqing 401121, China; 4. Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400716, China; 5. Mianyang Changshan Agricultural Technology Co., Ltd., Mianyang 621000, China)

Online:2023-12-15 Published:2024-01-02

摘要/Abstract

摘要： 本实验以臭黄荆（Premna ligustroides Hemsl.）叶为原料，采用单一果胶酶辅助提取法和复合酶辅助提取法分别得到果胶酶提取果胶（pectinase-extracted pectin from the Premna ligustroides Hemsl. leaves，PPHP）和复合酶提取果胶（mixed enzymes-extracted pectin from the Premna ligustroides Hemsl. leaves，MPHP），以用水浸提法得到的水提果胶（water-extracted pectin from the Premna ligustroides Hemsl. leaves，WPHP）为对照，并分别测定3 种果胶的分子质量、单糖组成和红外光谱以及半乳糖醛酸质量分数、酯化度等理化性质，并考察3 种果胶对1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基、2,2’-联氮-(3-乙基苯并噻唑啉-6-磺酸)（2,2’-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)，ABTS）阳离子自由基的清除能力和Fe3＋还原能力，以及对枯草芽孢杆菌、埃希氏大肠杆菌和金黄色葡萄球菌的抑菌效果。结果表明，WPHP、PPHP、MPHP这3 种果胶的提取率分别为5.11%、6.45%和8.91%；WPHP属于高酯果胶，MPHP和PPHP属于低酯果胶；臭黄荆叶果胶经酶作用，重均分子质量减小；MPHP总酚和总黄酮含量均高于WPHP和PPHP，分别为17.09 mg/g和26.46 mg/g；3 种果胶多糖对DPPH自由基、ABTS阳离子自由基有较好的清除能力，其中MPHP的抗氧化活性最强。此外，体外抑菌活性结果表明MPHP对枯草芽孢杆菌、大肠杆菌和金黄色葡萄球菌的抑菌效果最好。本研究结果可为进一步寻找臭黄荆叶果胶抗菌活性物质基础提供依据，对臭黄荆叶果胶深层次开发利用具有一定的意义。

关键词: 臭黄荆叶；果胶；抗氧化性；抗菌性

Abstract: In this study, pectinase-extracted pectin (PPHP), mixed enzyme-extracted pectin (MPHP), and water-extracted pectin (WPHP) from Premna ligustrides Hemsl. leaves were prepared by pectinase-assisted extraction, pectinase and cellulase-assisted extraction and hot water extraction, respectively, and their molecular masses, monosaccharide compositions, infrared spectra, galacturonic acid contents, degrees of esterification were determined. In addition, their scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical cation and Fe3+ reducing power were assayed, and their antibacterial effects on Bacillus subtilis, Escherichia coli and Staphylococcus aureus were explored. The results showed that the yields of WPHP, PPHP and MPHP were 5.11%, 6.45% and 8.91%, respectively. WPHP belonged to high-ester pectin, while MPHP and PPHP belonged to low-ester pectin. The weight-average molecular mass of pectin in the leaves of Premna ligustrides Hemsl was reduced by enzymatic treatment. The contents of total phenols and total flavonoids in MPHP were 17.09 and 26.46 mg/g, respectively, higher than those in WPHP and PPHP. All three pectins had strong scavenging capacities against DPPH radical and ABTS radical cation, among which MPHP had the strongest antioxidant activity. The results of in vitro antibacterial activity showed that MPHP had the best antibacterial effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus. These results provide a basis for further searching for the material basis of the antibacterial activity of pectin from Premna ligustroides Hemsl. leaves, and are of significance for the in-depth development and utilization of pectin from Premna ligustroides Hemsl. leaves.

Key words: Premna ligustroides Hemsl. leaves; pectin; antioxidant activity; antibacterial activity

中图分类号:

TS255.1

刘莎, 邓利玲, 钟耕, 杨洪生. 酶解法制备臭黄荆叶果胶的结构、理化性质、抗氧化和抗菌活性[J]. 食品科学, 2023, 44(23): 55-63.

LIU Sha, DENG Liling, ZHONG Geng, YANG Hongsheng. Structure, Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pectin Prepared by Enzymatic Hydrolysis of Premna ligustroides Hemsl. Leaves[J]. FOOD SCIENCE, 2023, 44(23): 55-63.

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酶解法制备臭黄荆叶果胶的结构、理化性质、抗氧化和抗菌活性

Structure, Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pectin Prepared by Enzymatic Hydrolysis of Premna ligustroides Hemsl. Leaves

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