文献类型：期刊文献

中文题名：黄皮多糖结构表征及抗氧化与益生活性研究

英文题名：Structural characterization,antioxidant,and prebiotic activity of wampee polysaccharides

作者：钟思彦[1,2];邹波[1];吴继军[1];余元善[1];彭健[1];傅曼琴[1];程丽娜[1];徐玉娟[1,2]

机构：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610;[2]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088

年份：2025

卷号：51

期号：3

起止页码：234

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、、北大核心

基金：“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2023SDZG04);云浮市科技计划项目(S2021020104);广东省农业科学院人才培养项目(R2022PY-QY009,R2022PY-QF004);广东省农业科学院学科团队建设项目(202109TD);云浮市郁南县无核黄皮产业园加工科技支撑项目。

语种：中文

中文关键词：黄皮;多糖;结构表征;抗氧化活性;益生活性

外文关键词：wampee;polysaccharide;structural characterization;antioxidant activity;prebiotic activity

中文摘要：该研究以黄皮果肉为原料,分别采用热水、热酸和热碱法提取黄皮多糖(分别为WPP-W、WPP-A和WPP-AL),采用凝胶渗透色谱法、离子色谱法、傅里叶红外光谱、X-射线衍射和扫描电镜对多糖结构进行表征,并进行体外抗氧化活性和益生活性研究。结果表明,热酸法提取得率最高(13.2%),3种多糖的平均分子质量为1455.69 k~2111.67 kDa;由阿拉伯糖、半乳糖、半乳糖醛酸、鼠李糖、葡萄糖、木糖和葡萄糖醛酸组成,其中阿拉伯糖、半乳糖和半乳糖醛酸为其主要成分;从结构上发现黄皮多糖是一种不含晶体结构的β-D糖苷键吡喃环多糖。热重分析结果可以看出黄皮多糖最大热分解速率的温度为246.4~251.6℃,热稳定性较好。此外,WPP-W的乳化活性指数和乳化稳定指数均显著优于WPP-A和WPP-AL。抗氧化活性实验发现,3种多糖对DPPH自由基、ABTS阳离子自由基清除率存在显著性差异,WPP-A抗氧化活性最强。益生活性实验发现,3种多糖对植物乳杆菌、发酵乳杆菌、肠膜明串珠菌和鼠李糖乳杆菌都有一定程度的促增殖作用。该研究可为黄皮精深加工及黄皮多糖在功能食品和食品配料中的应用提供参考依据。

外文摘要：In the present study,the polysaccharides were extracted from the pulp of wampee[Clausena lansium(Lour.)Skeels]by hot water,hot acid,and hot alkaline methods(WPP-W,WPP-A,and WPP-AL),respectively,and the structures of the polysaccharides were characterized by gel permeation chromatography,ion chromatography,Fourier transform infrared spectroscopy,X-ray diffraction,and scanning electron microscopy.The antioxidant activity in vitro and beneficial activity were also carried out.Results showed that the highest extraction rate(13.2%)was achieved by the hot acid method,and the average molecular weights of three polysaccharides ranged from 1455.69 kDa to 2111.67 kDa with arabinose,galactose,and galacturonic acid being the main components,followed by rhamnose,glucose,xylose,and glucuronic acid.Structurally,the wampee polysaccharide was an uncrystallized cyclic pyranoside containing β-D glycosidic linkage.The results of thermogravimetric analysis showed that the temperature range of the maximum thermal decomposition rate of the wampee polysaccharide was from 246.4℃ to 251.6℃.It was suggested that the polysaccharides had thermal stability.In addition,the emulsification activity index and emulsion stability index of WPP-W were significantly better than those of WPP-A and WPP-AL.Antioxidant activity test found that there were significant differences in the scavenging rate of the three polysaccharides against DPPH radicals and ABTS cation radicals,and WPP-A had the strongest antioxidant activity.The beneficial activity test found that the three polysaccharides had a certain degree of pro-proliferative effect on Lactiplantibacillus plantarum,Lactobacillus fermentum,Leuconostoc mesenteroides and Lactobacillus rhamnosus.This study could provide a reference basis for the deep processing of wampee,and the application of wampee polysaccharides in functional food and food ingredients.