贵州不同地区野生刺梨果籽多糖品质特征研究

Quality characteristics of wild Rosa roxbunghii seeds polysaccharides sourced from different regions of Guizhou Province

中文关键词:  刺梨果籽  多糖  品质分析

英文关键词:Rosa roxbunghii seeds  polysaccharides  quality characteristics

中文摘要:

      目的 探究贵州不同地区野生刺梨果籽多糖的品质特征。方法 采用超声辅助酶法提取贵州11个不同地区的野生刺梨果籽多糖, 测定多糖理化性质, 并比较其差异。结果 贵州不同地区野生刺梨果籽多糖的成分组成、理化性质、抗氧化性和应用品质不尽相同。理化性质方面, 地区QD3的野生刺梨果籽多糖提取率(26.23%)最高; 地区QD5的野生刺梨果籽多糖溶解性(98%)最好; 地区QD9的野生刺梨果籽多糖持油力(5.06 g/g)和糖醛酸含量(55.90%)最高; 地区QD7的野生刺梨果籽多糖蛋白质含量(18.53%)最高; 地区QD10的野生刺梨果籽多糖中性糖含量(15.04%)最高。体外抗氧化性方面, 地区QD3的野生刺梨果籽多糖2,2’-联氮-二(3-乙基苯并噻唑啉-6-磺酸)二胺盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS]阳离子自由基清除能力最强[半数抑制浓度(half maximal inhibitory concentration, IC50)为0.09 mg/mL]; 地区QD10的野生刺梨果籽多糖羟基自由基清除能力最强(IC50值=0.24 mg/mL); 地区QD2的野生刺梨果籽多糖1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除能力最强(IC50值=0.13 mg/mL)。应用品质方面, 添加地区QD4的野生刺梨果籽多糖配方饼干的硬度最大; 而添加地区QD1的野生刺梨果籽多糖配方饼干的酥脆性最佳。结论 贵州不同地区野生刺梨果籽多糖的品质差异明显, 各具特征, 本研究结果可为开发野生刺梨果籽多糖功能性产品奠定理论基础, 拓宽野生刺梨精深加工利用途径, 提高野生刺梨的经济效益, 并为有关产业发展及科学研究提供数据参考。

英文摘要:

      Objective To investigate the quality characteristics of wild Rosa roxbunghii seeds polysaccharides from different regions in Guizhou Province. Methods Wild Rosa roxbunghii seed polysaccharides were extracted from 11 different regions in Guizhou Province by ultrasonic assisted enzymatic method, and the physicochemical properties of the polysaccharides were determined to compare their differences. Results The composition, physicochemical properties, antioxidant properties and application quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province were not the same. In terms of physical and chemical properties, the extraction ratio of wild Rosa roxbunghii seed polysaccharides in region QD3 was the highest (26.23%); the solubility of wild Rosa roxbunghii seed polysaccharides in region QD5 was the best (98%); the holding oil capacity of wild Rosa roxbunghii seed polysaccharides in region QD9 was the highest (5.06 g/g) and the content of galacturonic acid was the highest (55.90%); the content of protein in wild Rosa roxbunghii seed polysaccharides in region QD7 was the highest (18.53%); and the content of neutral sugar in wild Rosa roxbunghii seed polysaccharides in region QD10 was the highest (15.04%). In terms of in vitro antioxidant activity, the wild Rosa roxbunghii seed polysaccharide from region QD3 had the strongest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging ability [half maximal inhibitory concentration (IC50) value=0.09 mg/mL]; the wild Rosa roxbunghii seed polysaccharide from region QD10 had the strongest hydroxyl radical scavenging ability (IC50 value=0.24 mg/mL); and the wild Rosa roxbunghii seed polysaccharide from region QD2 had the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability (IC50 value=0.13 mg/mL). In terms of application quality, the hardness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD4 was the largest; and the crispiness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD1 was the best. Conclusion The quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province is obviously different and has its own characteristics. The results of this study can provide a theoretical basis for developing functional products from wild Rosa roxbunghii seed polysaccharides, broadening the way of deep processing and utilization of wild Rosa roxbunghii fruit, improving the economic benefits of wild Rosa roxbunghii fruit, and providing data reference for the development of related industries and scientific research.