摘要
以天然植物甜茶叶为原料,采用水提醇沉法制得多糖组分,对多糖含量和单糖组成进行了测定,通过分析总还原力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力和羟自由基(·OH)清除能力研究甜茶叶多糖的体外抗氧化能力;同时,通过斑马鱼毒性实验对甜茶叶多糖进行生物体内毒性研究。结果表明,甜茶叶多糖提取率为0.6%,多糖中总糖质量分数为70.2%,主要由甘露糖、鼠李糖、葡萄糖、半乳糖、阿拉伯糖、岩藻糖6种单糖组成,其物质的量比为1.17∶21.79∶3.54∶1.00∶1.33∶2.86。甜茶叶多糖组分具有一定的体外抗氧化能力,其总还原力、DPPH自由基清除能力和·OH清除能力随质量浓度增加而增强;在体内毒性研究中,甜茶叶多糖未表现出对斑马鱼胚胎和幼鱼的致畸和致死作用,表明甜茶叶多糖具有安全、低毒的特点。
In the present study,polysaccharides were obtained from the leaves of Rubus suavissimus S.Lee by water extraction followed by alcohol precipitation.The polysaccharide content and monosaccharide composition were determined.The antioxidant activity in vitro of the polysaccharides was evaluated by reducing power,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity and hydroxyl radical(·OH)scavenging activity.Meanwhile,toxicity studies in vivo were conducted in the zebrafish model.The results showed that the yield of polysaccharides extracted from Rubus suavissimus S.Lee was 0.6%.The total sugar content of the polysaccharides was 70.2%,and the monosaccharide composition mainly included mannose,rhamnose,glucose,galactose,arabinose and fucose at a molar ratio of 1.17:21.79:3.54:1.00:1.33:2.86.The polysaccharides had antioxidant activity in vitro in terms of reducing power,DPPH radical scavenging activity and·OH radical scavenging activity in a dose-dependent manner.In the in vivo toxicity studies,the polysaccharides did not exhibit teratogenic or lethal effects on zebrafish embryos and juveniles and could be safe and low toxic to some extent.
作者
教小磐
刘云
JIAO Xiaopan;LIU Yun(Beijing Key Laboratory of Bioprocess,College of Life Science and Technology,Beijing University of Chemical Technology,Beijing 100029,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第15期201-207,共7页
Food Science
基金
2018年农业技术试验示范与服务支持(农产品加工)项目(22670046000)。
关键词
多糖
表征
抗氧化活性
毒性
polysaccharides
characterization
antioxidant activity
toxicity
作者简介
第一作者:教小磐(1992—)(ORCID:0000-0002-2035-0839),女,硕士研究生,研究方向为食品科学、金属催化。E-mail:630062495@qq.com;通信作者:刘云(1972—)(ORCID:0000-0002-7521-3831),男,教授,博士,研究方向为生物炼制、食品科学。E-mail:liuyun@mail.buct.edu.cn。
