山药多糖的提取、结构分析、衍生化及抗氧化活性
Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam.
作者信息
Zhou Shiyang, Huang Gangliang, Chen Guangying
机构信息
Active Carbohydrate Research Institute, Chongqing Key Laboratory of Green Synthesis and Application, College of Chemistry, Chongqing Normal University, Chongqing 401331, China; Key Laboratory of Tropical Medicinal Plant Chemistry of Hainan Province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571127, China.
Active Carbohydrate Research Institute, Chongqing Key Laboratory of Green Synthesis and Application, College of Chemistry, Chongqing Normal University, Chongqing 401331, China.
出版信息
Food Chem. 2021 Nov 1;361:130089. doi: 10.1016/j.foodchem.2021.130089. Epub 2021 May 13.
The polysaccharide of yam was extracted by hot water method and purified by column chromatography. The physicochemical properties of Chinese yam polysaccharide were analyzed by UV, IR, GPC, 1D-NMR and 2D-NMR spectra. The results showed that Chinese yam polysaccharide had α-d-Gluc-(1 → 4) glycoside bond, and the C2 hydroxyl group was replaced by ethoxyl group. The average molecular weight was determined to be 7.28 × 10. It showed that The scavenging effect of yam polysaccharide on hydroxyl radicals was similar to V. The sulfated polysaccharide (SP), phosphorylated polysaccharide (PP), carboxymethylated polysaccharide (CP) and acetylated polysaccharide (A-P) were identified by IR and NMR. The results showed that P and its derivatives showed good antioxidant activity. Especially, their scavenging ability to hydroxyl radicals reached the level of V. This laid a theoretical foundation for the development of yam polysaccharide-related foods.
采用热水法提取山药多糖，并通过柱色谱法进行纯化。利用紫外光谱（UV）、红外光谱（IR）、凝胶渗透色谱（GPC）、一维核磁共振（1D-NMR）和二维核磁共振（2D-NMR）光谱对山药多糖的理化性质进行分析。结果表明，山药多糖具有α-d-葡萄糖-(1→4)糖苷键，且C2羟基被乙氧基取代。测定其平均分子量为7.28×10。结果表明，山药多糖对羟基自由基的清除作用与维生素C相似。通过红外光谱和核磁共振对硫酸化多糖（SP）、磷酸化多糖（PP）、羧甲基化多糖（CP）和乙酰化多糖（A-P）进行了鉴定。结果表明，P及其衍生物具有良好的抗氧化活性。尤其是它们对羟基自由基的清除能力达到了维生素C的水平。这为山药多糖相关食品的开发奠定了理论基础。
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