毕节地区刺梨多糖提取工艺优化及产地间多糖含量与抗氧化活性差异研究

Optimization of high-efficiency extraction of polysaccharide from Rosa roxburghii and study on the difference of polysaccharide content and antioxidant activity among different regions in Bijie

中文关键词:  刺梨  多糖  提取工艺  抗氧化活性

英文关键词:Rosa roxburghii  polysaccharide  extraction process  antioxidant activity

中文摘要:

      目的 优化超声辅助水提醇沉法提取刺梨多糖的工艺条件, 探究不同产地与品种间的刺梨多糖含量及抗氧化活性差异。方法 以提取率为指标, 在单因素试验基础上, 通过正交试验对超声辅助水提醇沉法工艺条件进行优化; 并以该工艺对毕节地区不同产地与品种的刺梨样品进行多糖含量的测定与分析, 对1,1-二苯基-2-苦基肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基和2,2’-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐[2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ABTS]阳离子自由基清除能力进行测定, 比较各样品多糖的抗氧化活性。结果 超声辅助水提醇沉法提取刺梨多糖的最优工艺为: 提取温度75℃, 提取时间2.5 h, 料液比1:60 (g/mL); 其最佳提取率为11.88%。对37个产地的3个品种间多糖含量分析可知, 野生品种的多糖含量整体更高, 为40.87%, 纳雍县的多糖含量整体最高, 为41.40%, 刺梨多糖含量与海拔高度间未见规律性变化。各刺梨多糖对DPPH·的半抑制浓度(half maximal inhibitory concentration, IC50)明显小于对ABTS+·的IC50, 抗氧化活性未见与海拔高度存在直接相关。结论 优化后的超声辅助水提醇沉提取工艺高效可行, 各产地间多种刺梨品种多糖含量的高低呈现出一定的品种倾向性与区域偏向性, 其多糖抗氧化活性也存在较大的差异, 这可为刺梨在地区间的精准栽培及选种育种提供参考, 为刺梨资源在功能食品开发等方面提供技术和理论支持。

英文摘要:

      Objective To optimize the extraction conditions of Rosa roxburghii polysaccharides by ultrasonic assisted water extraction and alcohol precipitation, and explore the differences in content and antioxidant activity of polysaccharide from Rosa roxburghii from different origins and varieties. Methods On the basis of single factor experiment, the technology of ultrasonic assisted water extraction and alcohol precipitation was optimized by orthogonal design with the extraction rate as the index. The polysaccharide content of Rosa roxburghii samples from different areas and varieties in Bijie was determined and analyzed by this process. Meanwhile, the antioxidant activity of polysaccharides from each sample was compared through the difference in the scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cationic free radical. Results The optimum extraction conditions of Rosa roxburghii polysaccharide by ultrasonic assisted water extraction and alcohol precipitation were as follows: Extraction temperature 75℃, extraction time 2.5 h, material liquid ratio 1:60 (g/mL). The optimum extraction rate was 11.88%. According to the analysis of the polysaccharide content among the 3 varieties from 37 producing areas, the polysaccharide content of wild varieties was higher as a whole, which was 40.87%, the polysaccharide content of Nayong County was the highest, 41.40%. There was no regular change between the polysaccharide content of Rosa roxburghii and the altitude. The half maximal inhibitory concentration (IC50) of each Rosa roxburghii polysaccharide on DPPH· was significantly lower than that of ABTS+·. The antioxidant activity was not directly related to the altitude. Conclusion The ultrasonic assisted water extraction and alcohol precipitation extraction process optimized is efficient and feasible. It is known that the content of polysaccharides of various Rosa roxburghii varieties in different regions shows a certain variety bias and regional bias. Their antioxidant activities also has a large difference. This can provide a reference for the precise cultivation and selection breeding of Rosa roxburghii in different regions. Besides, it can provide a reference for the utilization of Rosa roxburghii resources in food storage, and provide a technological and theoretical support for the development of Rosa roxburghii resources in functional food.