Lin Lihua, Xie Jianhua, Liu Suchen, Shen Mingyue, Tang Wei, Xie Mingyong
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.
Int J Biol Macromol. 2017 Jun;99:665-673. doi: 10.1016/j.ijbiomac.2017.03.040. Epub 2017 Mar 8.
The optimization of extraction conditions, physicochemical characterizations and antioxidant activities of polysaccharide from Mesona chinensis (MCP) were investigated. Optimal extraction conditions of MCP with the highest yield of 7.05±0.12% was obtained by response surface methodology (RSM). The physicochemical characterizations of MCP obtained at the optimal extraction conditions were detected by TU-1900 spectrophotometer, high performance gel permeation chromatography (HPGPC), high-performance anion exchange chromatography (HPAEC) and fourier transform infrared spectroscopy (FT-IR) as well, revealing that MCP was a heteropolysaccharide containing uronic acid (29.3±1.3%) and protein (10.4±0.8%), with an average molecular weight (Mw) of 1.45×10 Da, which mainly consisted of galactose (Gal) and glucose (Glc) in a molar ratio of 1.00:1.38. Furthermore, MCP exhibited considerable antioxidant potential on scavenging hydroxyl (53.87±0.44%), superoxide anion (58.42±1.17%) and DPPH radicals (55.59±0.69%). Our results indicated that MCP might be a good candidate for further investigations of functional foods.
研究了凉粉草多糖（MCP）的提取条件优化、理化性质表征及其抗氧化活性。采用响应面法（RSM）获得了MCP的最佳提取条件，其最高得率为7.05±0.12%。在最佳提取条件下获得的MCP的理化性质通过TU-1900分光光度计、高效凝胶渗透色谱（HPGPC）、高效阴离子交换色谱（HPAEC）和傅里叶变换红外光谱（FT-IR）进行检测，结果表明MCP是一种含有糖醛酸（29.3±1.3%）和蛋白质（10.4±0.8%）的杂多糖，平均分子量（Mw）为1.45×10 Da，主要由半乳糖（Gal）和葡萄糖（Glc）组成，摩尔比为1.00:1.38。此外，MCP在清除羟基自由基（53.87±0.44%）、超氧阴离子自由基（58.42±1.17%）和DPPH自由基（55.59±0.69%）方面表现出相当的抗氧化潜力。我们的结果表明，MCP可能是进一步研究功能性食品的良好候选物。
