分级醇沉发酵麸皮多糖的成分分析与抗氧化活性研究

杜涓; 安晓萍; 刘娜; 王瑞芳; 王园; 齐景伟

doi:10.13386/j.issn1002-0306.2020.05.010

分级醇沉发酵麸皮多糖的成分分析与抗氧化活性研究

Studies on Composition Analysis and Antioxidant Activities of Bran Polysaccharides by Fractional Alcohol Submerged Fermentation

摘要

摘要: 以不同浓度乙醇(50%、60%、70%和80%)分级沉淀发酵麸皮多糖,得到4种多糖组分(WPB_S-50、WPB_S-60,WPB_S-70和WPB_S-80),通过分析纯度、多酚、残留蛋白含量、单糖组成和抗氧化活性,探究了4种多糖的组成、抗氧化活性差异及原因。结果表明,4种多糖组分的纯度均在70%以上,WPB_S-50组分多糖纯度最高,达79.95%;各组分中均含有多酚和蛋白,WPB_S-80组分中多酚和残留蛋白含量显著高于其他组分(P<0.05);4种多糖均由阿拉伯糖、木糖、甘露糖和葡萄糖等十种单糖组成,但组成比例存在差异;抗氧化活性表明:4种多糖组分均有一定的抗氧化活性,且与其中多酚及蛋白含量存在显著的正相关(P<0.05)。

Abstract: Four kinds of polysaccharide components(WPB_S-50,WPB_S-60,WPB_S-70 and WPB_S-80)were obtained by fractional precipitation fermentation of bran polysaccharide with ethanol of different concentrations(50%,60%,70% and 80%).By analyzing the purity,polyphenols,residual protein content,monosaccharide composition and antioxidant activity,the composition,antioxidant activity differences and the reasons affecting antioxidant activity of four kinds of polysaccharides were investigated.The results showed that the purity of 4 kinds of polysaccharide components was above 70%,and that of WPB_S-50 polysaccharide components was the highest,reaching 79.95%.All the components contained polyphenols and proteins,and the content of polyphenols and residual proteins in WPB_S-80 was significantly higher than other components(P<0.05).The four kinds of polysaccharides were composed of ten monosaccharides,such as arabinose,xylose,mannose and glucose,but the proportion of the monosaccharides was different.The antioxidant activity showed that all the 4 kinds of polysaccharide components had some antioxidant activity,and there was significant positive correlation with the content of polyphenols and proteins(P<0.05).