枸杞不同生长期多糖的理化特性及结构分析

doi:10.7506/spkx1002-6630-20190427-353

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 158-164.doi: 10.7506/spkx1002-6630-20190427-353

• 成分分析 • 上一篇

枸杞不同生长期多糖的理化特性及结构分析

张喜康，赵宇慧，刘军，李佩佩，马露，王聪，王丽萍，刘敦华

（宁夏大学农学院，食品质量与安全实验室，宁夏银川 750021）

发布日期:2020-08-19
基金资助:
国家自然科学基金地区科学基金项目（31560436）

Physicochemical Properties and Structural Analysis of Lycium barbarum L. Polysaccharides at Different Growth Stages

ZHANG Xikang, ZHAO Yuhui, LIU Jun, LI Peipei, MA Lu, WANG Cong, WANG Liping, LIU Dunhua

(Food Quality and Safety Laboratory, School of Agriculture, Ningxia University, Yinchuan 750021, China)

Published:2020-08-19

摘要/Abstract

摘要： 以不同生长期的枸杞为试材，检测其生长过程中的理化特性，并对枸杞多糖进行纯化、分析结构。用高效液相色谱（high performance liquid chromatography，HPLC）法、气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用仪、傅里叶红外光谱仪、综合热力分析仪和扫描电子显微镜对不同生长期枸杞多糖的分子质量、单糖组成、糖链结构、热特性进行测定和表面形态的观察。HPLC结果显示：不同生长时期枸杞多糖均为小分子多糖；GC-MS结果显示：枸杞多糖主要由阿拉伯糖、鼠李糖、葡萄糖、木糖、甘露糖和半乳糖组成。傅里叶红外光谱结果表明：纯化后的枸杞多糖的结构中有β-吡喃环，且为酸性多糖。热分析得知各个生长期的多糖热特性相似又各有差异，整体可看作有2 次质量损失，先是水分脱出造成，然后是多糖结构裂解。扫描电子显微镜的观察结果表明多糖结构在各个时期不同，由最初的致密片层逐步变化至松散山峰状直至完全崩塌。

关键词: 枸杞多糖；理化特性；结构分析

Abstract: Chinese wolfberries (Lycium barbarum L.) harvested at different developmental stages were analyzed for their physical and chemical properties. L. barbarum polysaccharides were purified and their structures were analyzed. The molecular mass, monosaccharide composition, sugar chain structure, thermal properties and surface morphology were determined by high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared (FTIR) spectroscopy comprehensive thermal analyzer and scanning electron microscopy (SEM). The HPLC results showed that L. barbarum polysaccharides were small molecules at different growth stages. The analysis of monosaccharide composition by GC-MS showed that L. barbarum polysaccharides were mainly composed of arabinose, rhamnose, glucose, xylose, mannose and galactose. The results of infrared spectroscopy indicated that the structure of the purified L. barbarum polysaccharides, found to be acidic polysaccharids, contained a β-pyran ring. Thermal analysis showed that the thermal characteristics of L. barbarum polysaccharides were both similar and different at different growth stages. The entire changes could be seen as mass losses sequentially caused by moisture release and polysaccharide breakdown. The observation by SEM showed that the structure of L. barbarum polysaccharides was different at different growth stages, and gradually changed from dense and lamellar to loose and peak-shaped and finally completely collapsed.

Key words: Lycium barbarum L. polysaccharides; physical and chemical properties; structural analysis

中图分类号:

TS201

张喜康，赵宇慧，刘军，李佩佩，马露，王聪，王丽萍，刘敦华. 枸杞不同生长期多糖的理化特性及结构分析[J]. 食品科学, 2020, 41(16): 158-164.

ZHANG Xikang, ZHAO Yuhui, LIU Jun, LI Peipei, MA Lu, WANG Cong, WANG Liping, LIU Dunhua. Physicochemical Properties and Structural Analysis of Lycium barbarum L. Polysaccharides at Different Growth Stages[J]. FOOD SCIENCE, 2020, 41(16): 158-164.

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枸杞不同生长期多糖的理化特性及结构分析

Physicochemical Properties and Structural Analysis of Lycium barbarum L. Polysaccharides at Different Growth Stages

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