食品与机械2025，Vol.41Issue(10)：167-173,7.DOI:10.13652/j.spjx.1003.5788.2024.81313
基于综合功能特性的滇黄精多糖提取方法优选
Optimization of extraction method for Polygonatum kingianum polysaccharides based on comprehensive functional characteristics
摘要
Abstract
[Objective]This study investigates the effects of various extraction methods on the chemical composition and functional characteristics of polysaccharides derived from Polygonatum kingianum,specifically the white flower and purple-red flower varieties.[Methods]P.kingianum polysaccharides(PKPs)are extracted with traditional hot water,alkaline,acidic,enzymatic,ultrasonic,and hot water-alkaline extraction methods,and a comparative evaluation is made on their extraction yield,chemical composition(including total sugar,sulfate,and uronic acid content),and biological properties(including DPPH radical scavenging activity,α-glucosidase inhibitory activity,and tyrosinase inhibitory activity).[Results]The extraction yield of PKPs and their chemical composition are significantly influenced by extraction methods and varieties.PKPs extracted with the hot water method from the white flower and purple-red flower varieties exhibit relatively higher extraction yields(23.27%and 9.58%,respectively),along with elevated total sugar content(54.53%and 68.59%,respectively),sulfate content(7.28%and 35.41%,respectively),and uronic acid content(8.26%and 10.84%,respectively).Additionally,the DPPH radical scavenging activity,α-glucosidase inhibitory activity,and tyrosinase inhibitory activity of PKPs are also influenced by extraction methods and varieties.A comprehensive quantitative evaluation reveals that PKPs derived from the purple-red flower variety exhibit stronger performance in the three aspects.Both enzymatic and traditional hot water extraction methods are effective for producing high-quality PKPs.[Conclusion]Enzymatic and traditional hot water extraction methods are the most effective techniques for extracting PKPs.关键词
滇黄精/多糖/品种/提取方法/化学成分/综合功能特性Key words
Polygonatum kingianum/polysaccharides/varieties/extraction methods/chemical composition/comprehensive functional characteristics引用本文复制引用
唐雅园,韦珍,岳健,苏娟,孙健,何雪梅..基于综合功能特性的滇黄精多糖提取方法优选[J].食品与机械,2025,41(10):167-173,7.基金项目
云南省科技人才和平台计划项目(编号:202305AF150191) （编号:202305AF150191）
广西自然科学基金(编号:2025GXNSFAA069644) （编号:2025GXNSFAA069644）
广西农业科学院基本科研业务费项目(编号:2021YT116) （编号:2021YT116）
