酶解法制备臭黄荆叶果胶结构、理化性质、抗氧化和抗菌活性

摘要/Abstract

摘要： 以臭黄荆叶（Premna ligustroides Hemsl. leaves，PLHL）为原料，分别采用单一果胶酶辅助提取法和复合酶辅助提取法得到果胶酶提取果胶（Pectinase-extracted pectin from the PLHL，PPHP）和复合酶提取果胶（Mixed enzymes-extracted pectin from the PLHL，MPHP），用水浸提法得到水提果胶（Water-extracted pectin from the PLHL，WPHP）为对照。分别测定3种果胶的分子量、单糖组成和红外光谱；半乳糖醛酸含量、酯化度等理化性质，并考察3种果胶对DPPH自由基、ABTS阳离子清除能力及Fe3+还原率；对枯草芽孢杆菌、埃希氏大肠杆菌及金黄色葡萄球菌抑菌效果。结果表明，3种果胶得率分别为：WPHP（5.11%）、 PPHP（6.45%）和MPHP（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，重均分子量减小；MPHP总酚和总黄酮均高于WPHP和PPHP，分别为17.09mg/g和26.46mg/g；3种果胶多糖对DPPH自由基、ABTS阳离子有较好的清除能力，其中MPHP抗氧化活性最强。其中，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，其次是PPHP。该结果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, 抗菌性

Abstract: The pectin from premna ligustroides hemsl. leaves was extracted by single pectinase assisted extraction method and mixed enzymes-extracted assisted extraction method to obtain pectin. Hydro-extracted pectin was obtained by water leaching method as a control. The molecular weight, monosaccharide composition and infrared spectra of the three pectins extracted by complex enzyme respectively, and pure water extractedpectin was obtained by water extraction esterification were investigated, as well as the scavenging ability of the three pectins on DPPH radicals, ABTS were determined, and the physical and chemical properties such as galacturonic acid content and cations and Fe3+ reduction rate, and the antibacterial effects on Bacillus subtilis, Escherichia coli and Staphylococcus aureus. The results showed that the yields of the three pectins were WPHP (5.11%), PPHP (6.45%) and MPHP (8.91%), respectively; WPHP belongs to high ester pectin, MPHP and PPHP belong to low ester pectin; the heavy average molecular weight of pectin was reduced by enzymatic action; the total phenols and total flavonoids of MPHP were higher than those of WPHP and PPHP, 17.09 mg. The total phenols and total flavonoids of MPHP were higher than those of WPHP and PPHP, with 17.09 mg/g and 26.46 mg/g, respectively; the three pectin polysaccharides had better scavenging ability against DPPH radicals and ABTS cations, 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, followed by PPHP. The results provide a basis for further search of the material basis of antibacterial activity of pectin from premna ligustroides Hemsl. leaves, and have certain significance for the deep-level development and utilization of pectin from premna ligustroides Hemsl. leaves.

Key words: premna ligustroides Hemsl. leaves, pectin, antioxidant, antibacterial

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结构、理化性质、抗氧化和抗菌活性[J]. 食品科学, 0, (): 0-0.

莎刘 Li-Ling DENG Geng ZHONG. Structure, physicochemical properties, antioxidant and antimicrobial activities of pectin from the Premna ligustroides Hemsl. leaves prepared by enzymatic processes[J]. FOOD SCIENCE, 0, (): 0-0.

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