滁菊多糖CCPS-3-1凝胶制备及其特性研究

Preparation and characterization of gel from Chuzhou chrysanthemum polysaccharide CCPS-3-1

中文关键词:  滁菊多糖  凝胶  凝胶特性

英文关键词:Chuzhou chrysanthemum polysaccharide  gel  gel properties

中文摘要:

      目的 制备滁菊多糖CCPS-3-1凝胶, 并研究其相关特性。方法 以滁菊为原料, 分离纯化得到酸性多糖CCPS-3-1, 与CaCl2溶液混合, 通过离子交联作用形成凝胶。运用扫描电子显微镜、傅里叶红外光谱、X-射线衍射、差示扫描量热法等测定方法对其形成的凝胶特性进行全面分析, 并用尿素和乙二胺四乙酸处理进一步阐明其胶凝力和胶凝机制。结果 在pH 6.0~8.0范围内, CCPS-3-1溶液相对稳定。经CaCl2诱导后, CCPS-3-1凝胶呈现出良好的透明度, 有一定的硬度和良好的稳定性, 凝胶网络结构致密, 表面光滑且均匀。同时, 热稳定性和晶体结构得到了增强。流变实验显示, 随着CaCl2浓度增加, CCPS-3-1凝胶的表观黏度和存储模量也随之上升。Tanδ随CaCl2浓度的增加而减小, 且所有浓度下CCPS-3-1与CaCl2均能形成弱凝胶。此外, 静电相互作用在CCPS-3-1凝胶网络结构形成中起到了关键作用。结论 分离纯化得到的滁菊多糖CCPS-3-1经CaCl2诱导形成凝胶, 其凝胶机制可能为分子间氢键和Ca2+交联共同作用形成, 对滁菊多糖凝胶在食品、药品等领域的应用提供了理论依据。

英文摘要:

      Objective To prepare Chuzhou chrysanthemum polysaccharide CCPS-3-1 gel and investigate its relevant properties. Methods Acidic polysaccharide CCPS-3-1 was isolated and purified from Chuzhou chrysanthemum and mixed with CaCl2 solution to form a gel via ionic crosslinking. The gel’s characteristics were comprehensively analyzed using scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry. Additionally, treatment with urea and ethylenediaminetetraacetic acid was employed to further elucidate its gel strength and gelling mechanism. Results CCPS-3-1 solution was relatively stable within a pH range of 6.0–8.0. Upon induction by CaCl2, the CCPS-3-1 gel exhibited good transparency, moderate hardness, and high stability. The gel network had a dense, smooth, and uniform structure. Moreover, the thermal stability and crystalline structure were enhanced. Rheological experiments revealed that as the CaCl2 concentration increased, the apparent viscosity and storage modulus of the CCPS-3-1 gel also increased. In addition, the loss tangent (Tanδ) decreased with increasing CaCl2 concentration, indicating the formation of weak gels at all tested concentrations. Furthermore, electrostatic interactions played a crucial role in the formation of the gel network structure. Conclusion The Chuzhou chrysanthemum polysaccharide CCPS-3-1, isolated and purified in this study, forms a gel upon CaCl2 induction. Its gelling mechanism likely involves the synergistic effects of intermolecular hydrogen bonding and Ca2+ crosslinking. These findings provide a theoretical foundation for the application of CCPS-3-1 gel in food, pharmaceutical, and other fields.