School of Pharmacy, Jilin University, Changchun, Jilin 130021, PR China; School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin, PR China.
School of Pharmacy, Jilin University, Changchun, Jilin 130021, PR China.
Int J Biol Macromol. 2018 Jun;112:473-482. doi: 10.1016/j.ijbiomac.2018.02.003. Epub 2018 Feb 2.
An extraction assay applying microwave-assisted enzymatic treatment for polysaccharides in Rosa roxburghii was developed using response surface methodology. The process parameters were optimized using Plackett-Burman (PB) design and central composite design to enhance the Rosa roxburghii polysaccharide extraction yield. Specific conditions (microwave power, 575W; microwave time, 18min; liquid-to-material ratio, 13.5:1mL/g; and enzyme dose, 6.5g/mL) generated an experimental yield of 36.21±0.62%, which closely agreed with the predicted value of 35.75%. Purification with a DEAE-52 cellulose column generated two fractions, PR-1 (from 6.2×10 to 7.4KDa) and PR-2 (from 559.8 to 106.6KDa). Subsequently, the antioxidant activity and α-d-glucosidase inhibitory activity of the two polysaccharide fractions were assessed; PR-1 exhibited stronger antioxidant activity and α-d-glucosidase inhibitory activity than PR-2. Finally, the monosaccharide composition of PR-1 was determined by HPLC using a 1-phenyl-3-methyl-5-pyrazolone precolumn derivatization method. The result showed that PR-1 contained mannose, ribose, rhamnose, glucosamine hydrochloride, glucuronic acid, galacturonic acid, glucose, galactose, arabinose and fucose with molar percentages of 2.1%, 0.54%, 2.1%, 0.26%, 1.5%, 22.7%, 24.0%, 26.4%, 19.6% and 0.89%, respectively.
采用响应面法开发了一种应用微波辅助酶处理提取玫瑰茄多糖的方法。利用 Plackett-Burman（PB）设计和中心复合设计优化了工艺参数，以提高玫瑰茄多糖的提取率。特定条件（微波功率 575W、微波时间 18min、液料比 13.5:1mL/g 和酶剂量 6.5g/mL）产生的实验产率为 36.21±0.62%，与预测值 35.75%非常吻合。用 DEAE-52 纤维素柱纯化得到两个多糖级分，PR-1（6.2×10 至 7.4KDa）和 PR-2（559.8 至 106.6KDa）。随后，评估了两个多糖级分的抗氧化活性和α-d-葡萄糖苷酶抑制活性；PR-1 表现出比 PR-2 更强的抗氧化活性和α-d-葡萄糖苷酶抑制活性。最后，采用 1-苯基-3-甲基-5-吡唑啉酮柱前衍生化法，通过 HPLC 测定 PR-1 的单糖组成。结果表明，PR-1 含有摩尔百分比为 2.1%、0.54%、2.1%、0.26%、1.5%、22.7%、24.0%、26.4%、19.6%和 0.89%的甘露糖、核糖、鼠李糖、盐酸氨基葡萄糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、阿拉伯糖和岩藻糖。
