| 田 悦,张 声,刘会平,吕金博,张晓晶.莴苣多糖提取优化、结构表征及降血糖与抗氧化活性研究[J].保鲜与加工,2025,25(11):64~74 |
| 莴苣多糖提取优化、结构表征及降血糖与抗氧化活性研究 |
| Extraction Optimization， Structural Characterization and Hypoglycemic and Antioxidant Activities of Polysaccharide from Lactuca sativa L. |
| |
| DOI： |
| 中文关键词: 莴苣多糖 工艺优化 结构表征 降血糖活性 抗氧化活性 |
| 英文关键词:Lactuca sativa L. polysaccharide process optimization structural characterization hypoglycemic activity antioxidant activity |
| 基金项目:天津市自然科学基金项目（21YDTPJC00060） |
|
| 摘要点击次数: 77 |
| 全文下载次数: 41 |
| 中文摘要: |
| 为优化高分子量莴苣多糖的提取工艺，并对其结构特征及生物活性进行评估。采用水提醇沉 法从莴苣中提取粗多糖，通过单因素及响应面试验对提取工艺进行优化，分离纯化得到莴苣多糖。利 用高效液相色谱、离子色谱等对其结构进行表征，并对其体外降血糖及抗氧化活性进行探究。结果表 明，莴苣多糖的最优提取条件为：提取温度80 ℃，提取时间3 h，料液比1∶20（g/mL），该工艺条件下莴 苣粗多糖得率为（3.52±0.12）%。莴苣多糖平均相对分子质量为1.30×106 Da，由阿拉伯糖、半乳糖、葡 萄糖、木糖和半乳糖醛酸组成，摩尔比为 0.44∶1∶2.07∶2.11∶0.77。莴苣多糖的总糖含量为（93.14± 0.26）%，总酚含量为（4.51±0.15）%，蛋白质含量为（2.35±0.14）%，糖醛酸含量为（15.82±0.27）%，含有 多处特征吸收峰，具有良好的热稳定性。以α-淀粉酶和α-葡萄糖苷酶的抑制率表示降血糖能力，莴 苣多糖的半数抑制浓度分别为0.207、0.218 mg/mL。1，1-二苯基-2-三硝基苯肼自由基清除率、羟基 自由基清除率、2，2’-联氮-双（3-乙基苯并噻唑啉-6-磺酸）阳离子自由基清除率分别为（65.42±0.55）%、 （56.04±0.41）%和（51.7±0.63）%，总还原力为1.09±0.03，表明莴苣多糖的抗氧化能力较好。本研究初 步阐明了莴苣多糖的结构特征并证实了其体外降血糖和抗氧化活性，为其在功能食品和医药领域的 开发应用提供了重要的理论依据。 |
| 英文摘要: |
| This study aims to optimize the extraction process of high-molecular-weight polysaccharides from Lactuca sativa L. and evaluate their structural characteristics and biological activities. Crude polysaccharides were extracted from Lactuca sativa L. using the water extraction and alcohol precipitation method. The extraction process was opti? mized through single-factor experiments and response surface methodology. The purified Lactuca sativa L. polysaccha? ride (LSP) was obtained after separation and purification. The structure of Lactuca sativa L. polysaccharide LSP was characterized by high performance liquid chromatography and ion chromatography, and its hypoglycemic and antioxi? dant activities were investigated in vitro. The results showed that the optimal extraction conditions were as follows: extraction temperature 80 ℃ , extraction time 3 h, solid-liquid ratio 1∶20 (g/mL), and the actual yield was (3.52±0.12)%. The average relative molecular weight of LSP was 1.30×106
Da, which was composed of arabinose, galactose, glucose, xylose and galacturonic acid, with a molar ratio of 0.44∶1∶2.07∶2.11∶0.77. The total sugar content of LSP was (93.14±0.19)%, the total phenol content was (4.51±0.15)%, the protein content was (2.35±0.14)%, the glucuronic acid content was (15.82±0.27)%, and the LSP has many characteristic absorption peaks, which has good thermal stability. The inhibitory rates of α-amylase and α-glucosidase were used to demonstrate the hypoglycemic ability. The half maximal inhibitory concentration of LSP were 0.207 mg/mL and 0.218 mg/mL, respectively. When the mass concentra?tion of LSP was 10 mg/mL, the scavenging rates of the 1,1-diphenyl-2-trinitrophenylhydrazine radical, hydroxyl radical and 2,2’-biazobis(3-ethylbenzothiazoline-6-sulfonic acid) cationic radical were (65.42±0.55)%, (56.04±0.41)% and (51.7±0.63)%, respectively, and the total reducing power was 1.09±0.03, indicating that the antioxidant capacity of LSP was good. The above research can provide theoretical basis for further exploration of the structure and biological activity of Lactuca sativa L. polysaccharide and further research in functional food and medicine fields. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
