Han Xue, Liu Hai, Zhang Yeshan, Zhang Yi, Song Zhiqin, Yang Lili, Liu Xiao, Yang Lin, Wu Mingkai, Tan Longyan
Institute of Modern Chinese Herbal Medicine/Guizhou Institute of Crop Variety Resources, Guizhou Engineering Research Center for the Cultivation and Planting of Chinese Medicine Bletilla striata, Guizhou Academy of Agricultural Sciences, Guiyang, China.
Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, China.
Prep Biochem Biotechnol. 2025 Apr;55(4):392-402. doi: 10.1080/10826068.2024.2419862. Epub 2024 Oct 30.
polysaccharide (BSP) is one of the main active ingredients of the traditional Chinese medicine (Thunb) Richb.f and the extraction method of BSP has a significant impact on its properties. This study investigated the effects of four extraction methods, namely hot water extraction, ultrasonic extraction, enzyme extraction, and microwave extraction, on the structure and antioxidant properties of BSP. Characterization results from FTIR and NMR showed that all four BSP consisted mainly of glucose and mannose, forming α-glycosidic and β-glycosidic linkages to form glucomannan. Hot water extraction had the lowest extraction rate of BSP at 21.78% ± 0.73%. The polysaccharide BSP-H obtained from hot water extraction had the smallest absolute Zeta potential and Grain size, but the largest molecular weight at 204 kDa. It exhibited the best thermal stability and superior antioxidant activity compared to polysaccharides extracted using the other three methods, as evaluated by three different antioxidant assays. Although the antioxidant activity of BSP-V was slightly weaker, it showed a significant improvement compared to the remaining two polysaccharides. These results suggest that hot water extraction is the most suitable method for large-scale application of BSP, preserving its activity effectively, thus facilitating practical production and product development.
多糖（BSP）是传统中药（Thunb）Richb.f的主要活性成分之一，BSP的提取方法对其性质有显著影响。本研究考察了热水提取、超声提取、酶提取和微波提取这四种提取方法对BSP结构和抗氧化性能的影响。傅里叶变换红外光谱（FTIR）和核磁共振（NMR）的表征结果表明，所有四种BSP主要由葡萄糖和甘露糖组成，形成α-糖苷键和β-糖苷键以形成葡甘露聚糖。热水提取的BSP提取率最低，为21.78%±0.73%。从热水提取中获得的多糖BSP-H的绝对zeta电位和粒径最小，但分子量最大，为204 kDa。通过三种不同的抗氧化试验评估，与使用其他三种方法提取的多糖相比，它表现出最佳的热稳定性和优异的抗氧化活性。虽然BSP-V的抗氧化活性略弱，但与其余两种多糖相比有显著提高。这些结果表明，热水提取是BSP大规模应用最合适的方法，能有效保留其活性，从而便于实际生产和产品开发。
