粮油食品科技2025，Vol.33Issue(3)：102-113,12.DOI:10.16210/j.cnki.1007-7561.2025.03.009
晋荞麦苦2号多糖结构特性与抗氧化活性分析
Structural Characterization and Antioxidant Activity Analysis of Polysaccharides from Tartary Buckwheat Jinqiaomai 2
摘要
Abstract
Jin Buckwheat No.2 is a nutrient-rich and highly stress-resistant tartary buckwheat variety cultivated in Shanxi.The structural characteristics and antioxidant activity of fagopyrum tataricum polysaccharides obtained by univariate analysis and response surface methodology in this study.The results showed that the optimal extraction conditions for buckwheat polysaccharides were as follows:sieving mesh size of 830 μm,solid-liquid ratio of 1∶35(w/v),200 W ultrasonic treatment for 30 minutes,and constant temperature extraction at 85℃for 2 h.The polysaccharide yield was 10.03%.After sequentially separating and purifying DEAE-52 and sephadex G-100,the FTP1 and FTP3 were obtained.Both exhibited characteristic FT-IR absorption peaks of polysaccharides and showed abundant cross-linked networks and porous structures under SEM observations.polysaccharides were composed of glucose,glucuronic acid,mannose,and galactose.They belonged to the β-type and have a triple helix conformation in the aqueous phase.The Mass average molar mass of FTP 1 and FTP 3 were 442 791 g/mol and 25 587 g/mol,respectively.Rheological studies indicated that the tartary buckwheat polysaccharide solutions exhibited shear-thinning behavior,characteristic of non-Newtonian fluids.At a mass concentration of 3.0 mg/mL,FTP1-1 and FTP3-1 showed scavenging rates of 69.16%,40.66%,51.98%and 70.33%,41.48%,48.52%for DPPH free radicals,hydroxyl free radicals,and superoxide anions,respectively.The ferrous ion chelating rates of the two components were 80.79%and 60.54%,respectively.In conclusion,the two polysaccharides extracted from Jin Buckwheat No.2 possessed high antioxidant activity.This research could contribute to the processing and utilization of tartary buckwheat polysaccharides.关键词
苦荞/多糖/工艺优化/结构特性/抗氧化/相对分子量/光谱扫描Key words
tartary buckwheat/polysaccharide/process optimization/structural characteristics/antioxidant activity/relative molecular weight/spectral scanning分类
轻工业引用本文复制引用
徐润东,付丽红,杨梓婷,畅莹莹,杨鸿宇,郭云娥..晋荞麦苦2号多糖结构特性与抗氧化活性分析[J].粮油食品科技,2025,33(3):102-113,12.基金项目
山西省基础研究计划"回生过程中淀粉与藜麦饭风味物质相互作用的研究"(202103021223154)Fundamental Research Program of Shanxi Province"Research on the Interaction Between Starch and Flavor Compounds in Quinoa During Retrogradation"(No.202103021223154) （202103021223154）
