蒲桃果实多糖提取纯化工艺及抗氧化活性研究

doi:10.14088/j.cnki.issn0439-8114.2025.01.021

湖北农业科学 ›› 2025, Vol. 64 ›› Issue (1): 119-125.doi: 10.14088/j.cnki.issn0439-8114.2025.01.021

蒲桃果实多糖提取纯化工艺及抗氧化活性研究

魏爱红^a, 何汝倩^a, 庄远杯^a,b, 李榕娣^a,b, 聂华^a,b, 张声源^a,b

嘉应学院,a.广东省山区特色农业资源保护与精准利用重点实验室; b.客家药用生物资源研究所,广东梅州 514015

收稿日期:2024-01-09 发布日期:2025-02-20
通讯作者: 张声源（1983-）,男,江西赣州人,副教授,博士,主要从事药食两用植物活性成分研究,（电话）13750543826（电子信箱）mcdullzhang@163.com。
作者简介:魏爱红（1994-）,女,广东五华人,实验员,本科,主要从事天然药物活性成分研究,（电话）18814385507（电子信箱）2856805574@qq.com。
基金资助:
国家自然科学基金青年基金项目（81703662）; 梅州市社会发展科技计划项目（2020B152）; 嘉应学院科研项目（2021KJY06; 2021JYUTDY28; 2022KJY15）; 省基地嘉应学院客家研究院大客家平台研究团队项目（22KYKT03）; 广东省大学生创新创业项目（202010582018; 202110582257）

Study on extraction and purification of polysaccharides from Syzygium jambos fruit and its antioxidant activity

WEI Ai-hong^a, HE Ru-qian^a, ZHUANG Yuan-bei^a,b, LI Rong-di^{a, b}, NIE Hua^a,b, ZHANG Sheng-yuan^a,b

a. Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic Agricultural Resources in Mountainous Areas; b. Institute of Hakka Medicinal Bio-resources, Jiaying University, Meizhou 514015, Guangdong,China

Received:2024-01-09 Online:2025-02-20

摘要/Abstract

摘要： 以蒲桃果实为原料,选取料液比、超声时间和超声温度作为试验因子,在单因素试验基础上,采用响应面法对蒲桃粗多糖（Syzygium jambos polysaccharides,SJP）超声辅助提取工艺进行优化,经活性炭脱色、Sevage法除蛋白、DEAE-52柱层析纯化得到精多糖;以ABTS、DPPH自由基清除能力和铁离子还原能力评价精多糖的体外抗氧化活性。结果表明,蒲桃果实多糖最佳提取工艺为超声时间58 min,超声温度77 ℃,料液比1∶50,该条件下蒲桃果实粗多糖得率为（5.46±0.02）%;粗多糖经纯化得到精多糖SJP-Ⅰ和SJP-Ⅱ,SJP-Ⅰ与SJP-Ⅱ均具有较好的抗氧化能力;SJP-Ⅱ抗氧化活性优于SJP-Ⅰ,其ABTS自由基清除率为（0.30±0.01）mg/mL,DPPH自由基清除率为（0.68±0.03）mg/mL,铁离子还原能力为（166.41±0.15） μmol VitC/g。该提取纯化方法简便、稳定,纯化的蒲桃果实精多糖具有良好的抗氧化活性,为蒲桃果实合理开发和综合性利用提供了理论基础。

关键词: 蒲桃（Syzygium jambos）果实, 多糖, 抗氧化, 提取工艺

Abstract: Using Syzygium jambos fruit as the raw material, the solid-liquid ratio, ultrasonic time, and ultrasonic temperature were selected as experimental factors. On the basis of single factor experiments, the response surface methodology was used to optimize the ultrasonic-assisted extraction process of crude polysaccharides from Syzygium jambos. The crude polysaccharide was purified by using the activated carbon method, Sevage method and the DEAE-52 column chromatography. ABTS free radical scavenging ability, DPPH free radical scavenging ability and iron reducing ability were used to determine the antioxidant activity. The results showed that the optimal extraction condition of the polysaccharide from Syzygium jambos fruit was ultrasonic time 58 min, ultrasonic temperature 77 ℃, and solid-liquid ratio 1∶50. Under this condition, the crude polysaccharide yield was （5.46±0.02）%. The pure polysaccharide SJP-Ⅰ and SJP-Ⅱ were purified from the crude polysaccharide, and both SJP-Ⅰ and SJP-Ⅱ had antioxidant capacity. SJP-Ⅱ had better antioxidant activity than SJP-Ⅰ, and its ABTS free radical scavenging rate was （0.30±0.01） mg/mL, DPPH free radical scavenging rate was （0.68±0.03） mg/mL, iron reducing ability was （166.41±0.15） μmol VitC/g. The extraction and purification technology was simple and stable, and the pure polysaccharide from Syzygium jambos fruit had certain antioxidant capacity, which provided a theoretical basis for the rational development and comprehensive utilization of Syzygium jambos fruit.

Key words: Syzygium jambos fruit, polysaccharides, antioxidant, extraction process

中图分类号:

R284.2

魏爱红, 何汝倩, 庄远杯, 李榕娣, 聂华, 张声源. 蒲桃果实多糖提取纯化工艺及抗氧化活性研究[J]. 湖北农业科学, 2025, 64(1): 119-125.

WEI Ai-hong, HE Ru-qian, ZHUANG Yuan-bei, LI Rong-di, NIE Hua, ZHANG Sheng-yuan. Study on extraction and purification of polysaccharides from Syzygium jambos fruit and its antioxidant activity[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(1): 119-125.

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蒲桃果实多糖提取纯化工艺及抗氧化活性研究

Study on extraction and purification of polysaccharides from Syzygium jambos fruit and its antioxidant activity

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