食品工业科技2024，Vol.45Issue(7)：100-107,8.DOI:10.13386/j.issn1002-0306.2023050330
香蕉花多糖抗氧化活性及稳定性研究
Antioxidant Activity and Stability of Polysaccharide from Banana Flower
摘要
Abstract
Objective:Banana flower polysaccharide was used as raw materials to analyze the antioxidant activity and stability.Methods:Bioactive polysaccharide from banana flower was extracted using hot-water extraction method combining with alcohol-precipitation method.Initially,the chemical composition of banana flower polysaccharide was detected and analyzed.Then,the total antioxidant capacity(T-AOC),as well as DPPH,hydroxyl and superoxide anion radicals scavenging activities were utilized to analyze the antioxidant activity of banana flower polysaccharide in vitro.On this basis,the antioxidant stability of banana flower polysaccharide was evaluated further by simulating different food processing conditions,including light,pH value,temperature,metal ions,common food ingredients,as well as sterilization methods,using the hydroxyl radical scavenging activity as the evaluation index.Results:The extraction yield of banana flower polysaccharide was about 14.56%,and the total sugar content,uronic acid content,protein content,phenolic content and flavonoid content of banana flower polysaccharide were 515.61,287.88,53.46,2.23 and 7.94 mg/g,respectively.The result in this paper showed that polysaccharide obtained from banana flower possessed good reducing power,as well as DPPH and hydroxyl radicals scavenging capacities.The antioxidant property of banana flower polysaccharide was degraded by lighting,but remained stable under strong acidic as well as alkaline conditions.Banana flower polysaccharide had good heat resistance,specially under heating 60～80℃from 2 to 3.5 h,its antioxidant stability was strong.Then,the good antioxidant stability of banana flower polysaccharide was observed in the presence of Na+ metal ion,whereas the antioxidant activity of banana flower polysaccharide was decreased with the increasing in the concentration of K+,Fe3+ and Cu2+ metal ions.Additionally,the antioxidant activity of banana flower polysaccharide was improved within the common food ingredients such as citric acid and sodium benzoate,but was decreased under sucrose and glucose as common food ingredients.The sterilization methods had different degrees of adverse effect on the antioxidant activity of banana flower polysaccharide,hence,high pressure sterilization could be used for sterilizing banana flower processing products.Conclusion:Banana flower polysaccharide had good antioxidant activity.The environmental factors including continuous light,Fe3+ and Cu2+ metal ions,as well as sucrose and glucose as common food ingredients might have the great influence on the antioxidant activity of banana flower polysaccharide.Hence,the direct contact with these environmental factors should be avoided during the processing and storage of banana flower.关键词
香蕉花多糖/组成成分/抗氧化活性/稳定性Key words
banana flower polysaccharide/chemical composition/antioxidant activity/stability分类
轻工纺织引用本文复制引用
唐雅园,王雪峰,韦珍,吴梦柯,杨兆杏,向昱,何雪梅,孙健..香蕉花多糖抗氧化活性及稳定性研究[J].食品工业科技,2024,45(7):100-107,8.基金项目
广西自然科学基金(2022GXNSFBA035581) （2022GXNSFBA035581）
国家自然科学基金项目(32272784) （32272784）
国家现代农业产业技术体系建设专项资金(CARS-31) （CARS-31）
广西农业科学院基本科研业务费项目(2021YTI16). （2021YTI16）
