食品科学2017，Vol.38Issue(15)：7-13,7.DOI:10.7506/spkx1002-6630-201715002
黑穗醋栗果实多糖的制备、结构鉴定及生物活性研究
Preparation, Structural Identification and Bioactivities of Polysaccharides from Black Currant Fruits
摘要
Abstract
A homogeneous polysaccharide (BCP) from black currant fruits was obtained by ultrasound-assisted extraction followed by successive purification using macroporous resin D4006,anion-exchange Q-Sepharose FF and Sephadex G-100 columns.The molecular weight of BCP was determined as 16 329 kD by HPLC.BCP consisted of galacturonic acid,rhamnose,arabinose,xylose,mannose,glucose,and galactose at a molar ratio of 0.31∶0.66∶1.63∶0.36∶0.23∶0.31∶1.00 as determined by gas chromatography (GC).Fourier transform infrared (FTIR) spectra revealed that BCP had the characteristic absorption peaks of polysaccharides.Qualitative tests and UV spectra indicated the absence of protein,nucleic acid,starch,and pigment.Congo red test showed that BCP lacked triple helix structure.In the concentration range of 0.2-1.2 mg/mL,BCP presented high scavenging activities toward 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH),hydroxyl,superoxide anion radicals in a concentration-dependent manner.BCP exhibited a significant ability to inhibit the formation of glycation products at three stages which was in a concentration-dependent manner and higher than that of the control aminoguanidine.Moreover,BCP showed inhibitory activity against α-amylase lower than that of the control acarbose.关键词
黑穗醋栗果实/多糖/提取分离/结构表征/生物活性Key words
black currant fruit/polysaccharides/extraction and separation/structure characterization/biological activities分类
轻工纺织引用本文复制引用
徐雅琴,王跃鹏,牛小杰,倪耀成,王丽波,杨昱,周涛..黑穗醋栗果实多糖的制备、结构鉴定及生物活性研究[J].食品科学,2017,38(15):7-13,7.基金项目
国家自然科学基金青年科学基金项目(31600276) （31600276）
黑龙江省自然科学基金面上项目(C2015004) （C2015004）
黑龙江省SITP计划项目(201610224112) （201610224112）
