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投稿时间：2023-04-17
投稿时间：2023-04-17
中文摘要: 该文采用热水浸提法提取积雪草多糖，并对其进行结构表征和抗氧化活性研究。经过提取纯化得到积雪草多糖[polysaccharide of Centella asiatica（L.）Urban，CAP]，相对分子质量为1.81×106 Da，其中总糖含量为（91.35±1.12）%，蛋白质含量为（0.72±0.08）%，糖醛酸含量为（16.88±0.53）%，无还原糖；CAP 在溶液中的平均粒径为（325.13±6.05）nm，Zeta 电位为（-15.24±0.38）mV，结果表明CAP 是一种酸性阴离子多糖；离子色谱表明CAP 主要由岩藻糖、鼠李糖、阿拉伯糖、半乳糖、葡萄糖、木糖、甘露糖、葡萄糖醛酸、古罗糖醛酸组成，其摩尔比为0.01 ∶0.14 ∶0.44 ∶0.69 ∶1.00 ∶0.03 ∶0.02 ∶0.06 ∶0.11。傅里叶变换红外光谱和核磁共振波谱检测表明CAP 是一种含有α-糖苷键和β-糖苷键的吡喃型多糖，并检测出5 种糖残基，异头氢/碳信号分别为δ 5.36/99.93、5.26/109.45、5.20/107.62、4.60/104.57、4.45/103.65；抗氧化试验表明CAP 清除ABTS+·的效果较好，而清除·OH 的效果较差。
Abstract:Extract one of polysaccharides from Centella asiatica（L.）Urban by hot water extraction，and study its structural characterization and antioxidant activity.After deproteinization，dialysis and Sephadex -G200 gel column chromatography，obtaining a homogeneous component of polysaccharide of Centella asiatica（L.）Urban，named CAP.CAP with a relative molecular weight of 1.81×106 Da，which total sugar content of（91.35±1.12）%，protein content of （0.72±0.08）%，uronic acid content of （16.88±0.53）%，and no reducing sugar.The average particle size in the solution was（325.13±6.05）nm，and the Zeta potential was（-15.24±0.38）mV，indicating that CAP was an acidic anionic polysaccharide.Ion chromatography showed that CAP was mainly composed of fucose ∶rhamnose ∶arabinose ∶galactose ∶glucose ∶xylose ∶mannose ∶glucuronic acid ∶guluronic acid，with a molar ratio of 0.01 ∶0.14 ∶0.44 ∶0.69 ∶1.00 ∶0.03 ∶0.02 ∶0.06 ∶0.11.Fourier transform infrared spectrometry and nuclear magnetic resonance indicated that CAP was a pyranoid polysaccharide with α -glycosidic and β -glycosidic bonds，and 5 sugar residues（A-E）were detected，with heteromeric hydrogen/carbon signals as follows：δ5.36/99.93，5.26/109.45，5.20/107.62，4.60/104.57，4.45/103.65.Antioxidant experiments indicated that CAP had the best effect on removing ABTS+·，while the worst effect on·OH.
keywords: Centella asiatica（L.）Urban polysaccharide preparation structural characterization antioxidant avtivity
文章编号：202321001 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31801568）；天津市自然科学基金项目（22JCYBJC01090）
| Author Name | Affiliation |
| QIAO Saifeng，SONG Lushan，LIU Huiping*，ZHANG Yumei，XING Huizhen | College of Food Science and Engineering，Tianjin University of Science & Technology，Tianjin 300457，China |
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