Gao Jie, Zhang Ting, Jin Zheng-Yu, Xu Xue-Ming, Wang Jun-Hui, Zha Xue-Qiang, Chen Han-Qing
School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2015 Feb 15;169:430-8. doi: 10.1016/j.foodchem.2014.08.016. Epub 2014 Aug 14.
A novel polysaccharide fraction (LP2-1) was isolated and purified from the edible bulbs of Lilium lancifolium Thunb. by DEAE cellulose chromatography and Sephacryl S-400 size-exclusion chromatography. The structural characterisation, physicochemical properties and antioxidant activity of LP2-1 were investigated. The results showed that LP2-1 had an average molecular weight of approximately 8.52×10(3)kDa and was mainly composed of l-rhamnopyranose, d-arabinofuranose, d-glucopyranose and d-galactopyranose in the molar ratio of 1.88:2.13:1.00:2.50, and major functional groups of LP2-1 were COO and OH. The viscoelastic properties of LP2-1 systems exhibited a gel-like behaviour, with storage modulus higher than loss modulus, and both moduli increased with increasing Ca(2+) concentration. In addition, LP2-1 had DPPH and hydroxyl radicals scavenging activities, and also had the strong reducing power and chelating activity on ferrous ion. These results suggest that LP2-1 has good antioxidant activity and can be used in food industry.
通过DEAE纤维素柱色谱和Sephacryl S - 400凝胶排阻色谱从卷丹的食用鳞茎中分离并纯化出一种新型多糖组分（LP2 - 1）。对LP2 - 1的结构特征、理化性质及抗氧化活性进行了研究。结果表明，LP2 - 1的平均分子量约为8.52×10(3)kDa，主要由L - 鼠李吡喃糖、D - 阿拉伯呋喃糖、D - 葡萄糖吡喃糖和D - 半乳糖吡喃糖组成，摩尔比为1.88:2.13:1.00:2.50，其主要官能团为 - COO和 - OH。LP2 - 1体系的粘弹性表现出凝胶状行为，储能模量高于损耗模量，且两种模量均随Ca(2 +)浓度的增加而增大。此外，LP2 - 1具有DPPH自由基和羟基自由基清除活性，对亚铁离子也具有较强的还原能力和螯合活性。这些结果表明，LP2 - 1具有良好的抗氧化活性，可用于食品工业。
