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• 基础研究 •    下一篇

薇菜多糖的分离纯化及体外抗氧化活性

胡彦波1,翟丽媛2,刘扬1,赵偲如1,赵珺2   

  1. 1. 长春大学
    2. 吉林省长春市长春大学
  • 收稿日期:2021-04-26 修回日期:2021-11-09 出版日期:2022-01-15 发布日期:2022-01-27
  • 通讯作者: 赵珺 E-mail:706700436@qq.com
  • 基金资助:
    长春大学第二批“攀登计划”项目;吉林省教育厅科研规划项目

Isolation, purification and antioxidant activity of polysaccharides from Osmunda japonica

Yanbo Hu 2, 2, 2,   

  • Received:2021-04-26 Revised:2021-11-09 Online:2022-01-15 Published:2022-01-27

摘要: 通过水提醇沉法得到薇菜粗多糖(Water soluble polysaccharide of Osmunda japonica,WOJP),并用二乙氨乙基(Diethylaminoethyl,DEAE)-纤维素层析法对其进行分离纯化,获得2 个多糖组分薇菜中性糖(Neutral polysaccharide of Osmunda japonica,WOJP-N)和薇菜酸性糖(Acidic polysaccharide of Osmunda japonica,WOJP-A)。WOJP-N的分子量为31.8 kDa,由鼠李糖、半乳糖醛酸、葡萄糖、半乳糖、木糖和阿拉伯糖组成,物质的量比为9.1:5.7:13.3:37.6:5.6:11.8;WOJP-A的分子量为15.7 kDa,由鼠李糖、半乳糖醛酸、半乳糖和阿拉伯糖组成,物质的量比为7.0:56.4:26.1:5.2。红外光谱分析表明,WOJP-N主要由β-构型的半乳糖组成;WOJP-A主要由吡喃半乳糖醛酸组成,且存在部分酯化修饰。体外抗氧化活性实验表明,WOJP的Fe3+还原能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)清除能力和超氧阴离子清除能力与维生素C(Vitamin C,VC)相当,具有较好的抗氧化活性,其中WOJP-N和WOJP-A在WOJP发挥抗氧化活性时具有协同作用,两者均是WOJP发挥抗氧化活性的多糖组分。本研究结果将为进一步研究薇菜多糖的构效关系和开发具有潜力的功能性食品提供依据,并为薇菜的应用提供理论参考。

关键词: 薇菜, 多糖, 分离纯化, 抗氧化活性

Abstract: In this study, the polysaccharide from Osmunda japonica (WOJP) was obtained by water extraction and alcohol precipitation. Then WOJP was isolated and purified by DEAE-cellulose chromatography to obtain two polysaccharide components WOJP-N and WOJP-A. The results of HPLC analysis showed that the molecular weight of WOJP-N was 31.8 kDa, composed of rhamnose, galacturonic acid, glucose, galactose, xylose and arabinose, with a molar ratio of 9.1:5.7:13.3:37.6:5.6:11.8; WOJP-A had a molecular weight of 15.7 kDa, composed of rhamnose, galacturonic acid, galactose, and arabinose, with a molar ratio of 7.0:56.4:26.1:5.2. The infrared spectrum showed that WOJP-N was mainly composed of β-galactose; WOJP-A was mainly composed of galactopyranouronic acid with partial esterification modification. The antioxidant activity experiment showed that the Fe3+ reducing ability, DPPH scavenging ability and superoxide anion scavenging ability of WOJP were similar to Vc, indicating that WOJP had better antioxidant activity. And WOJP-N and WOJP-A played a synergistic role in antioxidation, both of them were active components of WOJP. These results will provide a basis for further research on the structure-activity relationship and development of potential functional foods, it will also provide a reference for the application of polysaccharides from Osmunda oleracea.

Key words: Osmunda japonica, polysaccharide, isolation and purification, antioxidant activity

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