摘要
以椰子水为原料制备多糖,并分析其结构特征和体外生物学活性。结果表明,椰子水多糖是一种酸性杂多糖,中性糖和糖醛酸含量分别为66.43%和21.50%,主要由半乳糖、葡萄糖和木糖3种单糖组成。椰子水多糖的重均分子质量(Mw)为1.96×10^(3) g/moL,为宽分布的小分子多糖,分子内部可能含有β-吡喃环结构。椰子水多糖还具有一定的体外抗氧化和Hep G2细胞葡萄糖消耗促进作用, 2.5 mg/mL对ABTS和羟自由基的清除率分别为60.72%和61.38%;20μg/mL时促进HepG2细胞葡萄糖消耗率达4.81%。试验结果可为椰子水在功能性食品或医药等领域的加工利用提供数据支撑。
Polysaccharides were prepared from coconut water(CWP),and their structure characteristics and biological activities in vitro were analyzed.The results showed that CWP was an acidic heteropolysaccharide with the content of neutral sugar and uronic acid of 66.43% and 21.50%,respectively.It was mainly composed of galactose,glucose and xylose.The weight average molecular weight(Mw) of CWP was 1.96×10^(3)g/moL,which was a small molecule polysaccharide with wide distribution,and it might contain β-pyran ring structure.The scavenging rates of ABTS and hydroxyl radical were 60.72% and 61.38% respectively,when the sample concentration reached 2.5 mg/mL.The glucose consumption of HepG2 cells was increased by 4.81% when the sample concentration reached 20 μg/mL.These results could provide data support for the processing and utilization of coconut water in functional food or medicine.
作者
张玉锋
郭玉如
温远芬
宋菲
张有林
ZHANG Yufeng;GUO Yuru;WEN Yuanfen;SONG Fei;ZHANG Youlin(Coconut Research Institute of Chinese Tropical Agriculture of Science and Technology,National Center of important Tropical Grops Engineering and Technology Research(Coconut Center),Hainan Engineering Center of Coconut Further Processing,Wenchang 571339;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119;School of Food Science,Shanxi Normal University,Linfen 041004)
出处
《食品工业》
CAS
2021年第9期187-192,共6页
The Food Industry
基金
海南省重点研发计划(ZDYF2019108)
中国热带农业科学院基本科研业务费专项资金(项目编号1630152021001)。
关键词
多糖
清除自由基
单糖组成
结构分析
polysaccharide
free radical scavenging
monosaccharide composition
structural analysis
