State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Carbohydr Polym. 2016 Oct 20;151:305-312. doi: 10.1016/j.carbpol.2016.05.078. Epub 2016 May 24.
The effects of ultrasonic treatment on the physicochemical properties and antioxidant activities of the polysaccharide from Cyclocarya paliurus leaves were investigated. The physicochemical properties were detected by high-performance gel permeation chromatography (HPGPC), high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) and fourier transform infrared spectrometer (FT-IR) as well. The antioxidant activities were evaluated by the assay of DPPH, hydroxyl free radical, β-carotene-linoleic acid, respectfully. Results showed that no considerable change was observed on the structure between the polysaccharide of Cyclocarya paliurus (CP) and the ultrasonic polysaccharide of Cyclocarya paliurus (UCP) by FT-IR, and no apparent differences were found on the content of sugar, uronic acid and protein after the ultrasonic treatment, but difference appeared in the ratio of monosaccharide composition of CP (1.0:4.6:3.5:4.5) and UCP (1.0:5.9:3.9:4.4), and the antioxidant activities of CP were promoted after ultrasonic treatment.
研究了超声处理对青钱柳叶多糖的理化性质和抗氧化活性的影响。采用高效凝胶渗透色谱（HPGPC）、高效阴离子交换色谱与脉冲安培检测（HPAEC-PAD）和傅里叶变换红外光谱（FT-IR）等方法检测了理化性质。采用 DPPH、羟基自由基、β-胡萝卜素-亚油酸法分别评价了抗氧化活性。结果表明，FT-IR 表明青钱柳叶多糖（CP）和超声青钱柳叶多糖（UCP）的结构没有明显变化，超声处理后糖、糖醛酸和蛋白质的含量也没有明显差异，但 CP（1.0:4.6:3.5:4.5）和 UCP（1.0:5.9:3.9:4.4）的单糖组成比发生了变化，且超声处理后 CP 的抗氧化活性得到了提高。
