胡椒多糖的超声辅助提取、优化、特性及抗氧化活性
Ultrasound-assisted extraction, optimization, characteristics and antioxidant activity of Piper nigrum L. polysaccharides.
作者信息
Deng Laiqing, Huang Gangliang
机构信息
Key Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
Key Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
出版信息
Ultrason Sonochem. 2025 May;116:107309. doi: 10.1016/j.ultsonch.2025.107309. Epub 2025 Mar 13.
The process conditions, content of ingredients and in vitro antioxidant activity of Piper nigrum L. polysaccharides (PNP) by ultrasound-assisted extraction (UAE) and PNP by hot water extraction (HWE) were compared. The findings demonstrated that the UAE produced greater polysaccharides content (74.41 %) with the yield of PNP (2.9 %) than HWE. The ideal conditions were 324 W of ultrasonic power, 36 mL/g of liquid to material ratio, 70 min of ultrasonic time, and 78 °C of temperature. Structural analysis showed UAE-PNP was the α-type polysaccharides with a pyran ring structure, which were mainly neutral polysaccharides. In addition, UAE-PNP had great antioxidant activity, especially in its ability to scavenge ABTS free radicals. According to the experimental results, the UAE method was an efficient way to extract PNP. This experiment showed for the first time the structure and antioxidant activity of HWE-PNP and UAE-PNP, which provided some theoretical proof for the application of PNP in food additives and biopharmaceuticals.
比较了超声辅助提取（UAE）胡椒多糖（PNP）和热水提取（HWE）胡椒多糖的工艺条件、成分含量及体外抗氧化活性。研究结果表明，与热水提取相比，超声辅助提取得到的多糖含量更高（74.41%），PNP得率为2.9%。理想条件为超声功率324W、液料比36mL/g、超声时间70min、温度78℃。结构分析表明，超声辅助提取的PNP是具有吡喃环结构的α型多糖，主要为中性多糖。此外，超声辅助提取的PNP具有较强的抗氧化活性，尤其是清除ABTS自由基的能力。根据实验结果，超声辅助提取法是提取PNP的有效方法。本实验首次揭示了热水提取PNP和超声辅助提取PNP的结构及抗氧化活性，为PNP在食品添加剂和生物制药中的应用提供了一定的理论依据。
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