黄瓜（Cucumis saticus L.）多糖的制备、脱蛋白、性质鉴定及抗氧化活性研究。
Preparation, deproteinization, characterisation, and antioxidant activity of polysaccharide from cucumber (Cucumis saticus L.).
机构信息
Active Carbohydrate Research Center, College of Chemistry, Chongqing Normal University, Chongqing, 401331, China.
Active Carbohydrate Research Center, College of Chemistry, Chongqing Normal University, Chongqing, 401331, China.
出版信息
Int J Biol Macromol. 2018 Mar;108:408-411. doi: 10.1016/j.ijbiomac.2017.12.034. Epub 2017 Dec 6.
Preparation, deproteinization and antioxidant activity of polysaccharide from cucumber (Cucumis saticus L.) were investigated. The crude cucumber polysaccharide was extracted by hydrothermal method. It showed that the trichloroacetic acid (TCA) method had the higher deproteinization percentage, but a little higher polysaccharide loss percentage than the CaCl method. The cucumber polysaccharide is linked by the β-glycosidic linkage. It consisted of d-glucose, d-mannose, d-galactose, l-rhamnose, d-xylose, l-arabinose, d-glucuronic acid, and d-galacturonic acid. Their mole ratio was 6.00:4.03:8.31:2.82:2.75:6.60:1.05:5.79. Moreover, it proved that the cucumber polysaccharide had high scavenging ability to superoxide anions.
研究了黄瓜（Cucumis saticus L.）多糖的制备、脱蛋白及抗氧化活性。采用水热法提取粗黄瓜多糖。结果表明，三氯乙酸（TCA）法的脱蛋白率较高，但多糖损失率略高于氯化钙法。黄瓜多糖通过β-糖苷键连接。它由 d-葡萄糖、d-甘露糖、d-半乳糖、l-鼠李糖、d-木糖、l-阿拉伯糖、d-葡萄糖醛酸和 d-半乳糖醛酸组成。它们的摩尔比为 6.00:4.03:8.31:2.82:2.75:6.60:1.05:5.79。此外，研究还证明了黄瓜多糖对超氧阴离子具有很强的清除能力。
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