黑海棠果多糖提取工艺优化及抗氧化活性评价

Optimization of extraction process and antioxidant activity evaluation of black Crabapple polysaccharides

中文关键词:  黑海棠果  多糖  工艺  结构特征  抗氧化活性

英文关键词:black Crabapple  polysaccharides  extraction process  structural characteristics  antioxidant activity

中文摘要:

      目的 探究黑海棠果多糖(black Crabapple polysaccharides, BCP)的高效提取方法及其生物活性。方法 以黑海棠果为原料, 采用单因素实验结合响应面法优化BCP的提取条件, 高效液相色谱技术分析其单糖组成, 同时以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radical, DPPH)自由基、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐阳离子[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate acid) diammonium salt cation, ABTS?]自由基及羟基自由基清除率为指标评价其体外抗氧化活性。结果 BCP的最优提取工艺为液料比20:1 (mL:g)、提取温度72 ℃、提取时间45 min, 此条件下多糖得率达(19.98±0.25)%; BCP由葡萄糖、半乳糖、阿拉伯糖等8种单糖组成, 证实其为酸性杂多糖; 抗氧化实验表明, BCP对DPPH自由基、ABTS?自由基及羟基自由基的清除能力呈浓度依赖性, 质量浓度1.0 mg/mL时对3种自由基的抑制率分别为(84.70±0.38)%、(71.20±0.91)%、(92.40±0.51)%, 提示其具有较好的体外抗氧化活性。结论 本研究优化了BCP的提取工艺并证明其具有良好的抗氧化性, 为推动黑海棠果资源的高值化开发提供理论参考。

英文摘要:

      Objective To explore the efficient extraction method and biological activity of black Crabapple polysaccharides (BCP). Methods Using black Crabapple as the raw material, the extraction conditions of BCP were optimized through single-factor experiments combined with response surface methodology. The monosaccharide composition was analyzed by high performance liquid chromatography, and its in vitro antioxidant activity was evaluated based on the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radicals, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate acid)diammonium salt cation (ABTS?) radicals and hydroxyl radicals. Results The optimal extraction process for BCP was a liquid-to-solid ratio of 20:1 (mL:g), extraction temperature of 72 ℃ and extraction time of 45 min, yielding a polysaccharide recovery rate of (19.98±0.25)%. BCP consisted of 8 kinds of monosaccharides, including glucose, galactose and arabinose, confirming its identity as an acidic heteropolysaccharide. Antioxidant experiments demonstrated that BCP exhibited concentration-dependent scavenging capabilities against DPPH radicals, ABTS? radicals and hydroxyl radicals. At a mass concentration of 1.0 mg/mL, the inhibition rates for these 3 kinds of radicals were (84.70±0.38)%, (71.20±0.91)% and (92.40±0.51)% respectively, indicating its favorable in vitro antioxidant activity. Conclusion This study optimizes the extraction process of BCP and proves its excellent antioxidant properties, providing a theoretical reference for promoting the high-value development of black Crabapple.