不同提取条件对番石榴多糖结构特征及α-葡萄糖苷酶抑制活性的影响

doi:10.12281/ffs2708-1893-20220425-007

未来食品科学 ›› 2022, Vol. 2 ›› Issue (3): 85-93.DOI: 10.12281/ffs2708-1893-20220425-007

不同提取条件对番石榴多糖结构特征及α-葡萄糖苷酶抑制活性的影响

许剑华^1,2，刘佳梦³，胡小军¹，陈冲^1,3,*，林丽静³

1. 岭南师范学院食品科学与工程学院，广东湛江 524048； 2. 化学与精细化工广东省实验室潮州分中心，广东潮州 521000； 3.中国热带农业科学院农产品加工研究所农业农村部热带作物产品加工重点实验室，海南省果蔬贮藏与加工重点实验室，广东湛江 524001

收稿日期:2022-04-25 修回日期:2022-05-21 接受日期:2022-09-15 出版日期:2022-11-04 发布日期:2022-10-13
通讯作者: 陈冲，E-mail: Chenchong_Cristina@163.com
作者简介:第一作者简介：许剑华（1987—），男，学士，研究方向为食品加工技术。 E-mail: 330781215@qq.com *通信作者简介：陈冲（1991—），女，助理研究员，博士，研究方向为果蔬贮藏与加工。 E-mail: Chenchong_Cristina@163.com
基金资助:
海南省果蔬贮藏与加工重点实验室开放课题项目（HNGS202103）

Structural Characterization and α-glucosidase Inhibitory Activity of Polysaccharides Extracted from Guava by Different Extraction Conditions

XU Jianhua1,2, LIU Jiameng3, HU Xiaojun1, CHEN Chong1,3,*, LIN Lijing3

1. College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China; 2. Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China; 3. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China

Received:2022-04-25 Revised:2022-05-21 Accepted:2022-09-15 Online:2022-11-04 Published:2022-10-13
Contact: CHEN Chong，E-mail:Chenchong_Cristina@163.com

摘要/Abstract

摘要： 为了探究提取条件对GPs理化结构和活性的影响，本文采用热水浸提法（hot water extraction，HWE）从番石榴中提取多糖，比较不同温度（60、100 ℃）及pH值（4、7、10）提取条件下得到的番石榴多糖（guava polysaccharides，GPs）在化学成分、结构以及对α-葡萄糖苷酶活性抑制等方面的差异。实验结果显示，GP60-10总多糖含量最高（74.52%）；GP100-10的平均相对分子量最大，而GP60-4的平均相对分子量最小；扫描电镜结果显示，GPs表面结构呈不规则的几何光滑薄片状；GP60-10的表观黏度最高（0.02～0.09 mPa·s），表现出非牛顿流体特征；GP100-10对α-葡萄糖苷酶的抑制作用最高（抑制率达13.69%以上），且随其质量浓度增加呈对数增长趋势。本文研究可为番石榴在工业上的合理利用提供一定的数据支持。

关键词: GPs, 热水浸提, 结构, α-葡萄糖苷酶

Abstract: In order to explore the effect of extraction conditions on the physicochemical structure and bioactivity of guava polysaccharide, the chemical composition, structure, and α-glucosidase inhibitory activity of Guava polysaccharides (GPs) extracted by the hot water extraction (HWE) method under different temperatures (60, 100℃) and pH (4, 7, 10) were compared. The best extraction effect was with GP60-10 (extracted under 60℃ and pH 10, the same below), which had the highest content of total polysaccharides (74.52%). GP100-10 had the largest average molecular weight while GP60-4 had the smallest. The results of the scanning electron microscope showed that the surfaces of GPs were irregular and geometrically smooth. The highest viscosity was in GP60-10 (0.02 ~ 0.09 mPa·s) and it showed the characteristics of non-Newtonian fluid. GP100-10 showed the highest inhibitory activity of α-glucosidase (the inhibition rate was more than 13.69%) and a logarithmic growth trend with the increase of its mass concentration. This study could provide data support for the rational utilization of guava in industry.

Key words: guava polysaccharides, hot water extraction, structure, α-glucosidase

中图分类号:

TS210.1

许剑华, 刘佳梦, 胡小军, 陈冲, 林丽静. 不同提取条件对番石榴多糖结构特征及α-葡萄糖苷酶抑制活性的影响[J]. 未来食品科学, 2022, 2(3): 85-93.

XU Jianhua, LIU Jiameng, HU Xiaojun, CHEN Chong, LIN Lijing. Structural Characterization and α-glucosidase Inhibitory Activity of Polysaccharides Extracted from Guava by Different Extraction Conditions[J]. Future Food Science, 2022, 2(3): 85-93.

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不同提取条件对番石榴多糖结构特征及α-葡萄糖苷酶抑制活性的影响

Structural Characterization and α-glucosidase Inhibitory Activity of Polysaccharides Extracted from Guava by Different Extraction Conditions

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