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荔枝核多糖的水提醇沉工艺优化及其对α-葡萄糖苷酶的抑制活性研究
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| 篇名： | 荔枝核多糖的水提醇沉工艺优化及其对α-葡萄糖苷酶的抑制活性研究 |
| TITLE： | Study on Optimization of Water Extraction-ethanol Precipitation Technology of Polysaccharide from Litchi chi- nensis Seed and Its Inhibitory Activity to α-glucosidase |
| 摘要： | 目的：优化荔枝核多糖的水提醇沉工艺，并评价其体外降糖的活性。方法：采用苯酚-硫酸比色法测定多糖含量，并计算多糖提取率。采用单因素试验和响应面法，以料液比、提取次数、提取时间为因素，多糖提取率为指标，对水提工艺进行优化；采用单因素试验对醇沉工艺中水提液的浓缩体积和醇沉浓度进行筛选，并进行验证。以阿卡波糖为对照，采用4-硝基酚-α-D-吡喃葡萄糖苷法考察荔枝核多糖对α-葡萄糖苷酶的体外抑制活性。结果：荔枝核多糖水提醇沉的最优工艺为料液比1∶19（g/mL），煎煮3次，每次1h，水提液浓缩至原体积的40％，加乙醇醇沉至含醇量80％，经Sevage法除蛋白后得荔枝核粗多糖。3次验证试验结果显示，多糖提取率分别为7.61％、7.89％、7.99％，平均提取率为7.83％（RSD＝2.52％，n＝3）；多糖含量分别为55.57％、55.83％、56.66％，平均含量为56.02％（RSD＝1.81％，n＝3）。荔枝核多糖对α-葡萄糖苷酶的抑制活性有随浓度升高而增强的趋势，其半数抑制浓度为0.056mg/mL，低于阳性对照阿卡波糖的0.196mg/mL。结论：优化的荔枝核多糖水提醇沉工艺稳定、可行。荔枝核多糖对α-葡萄糖苷酶具有明显的体外抑制作用，且活性强于阿卡波糖。 |
| ABSTRACT： | OBJECTIVE：To optim ize the water extraction-ethanol precipitation technology of polysaccharide from Litchi chinensis seed，and to evaluate its hypoglycemic activity in vitro . METHODS ：The content of polysaccharides was determined by phenol-sulfuric acid colorimetry ，and the extraction rate of polysaccharides was calculated. Single factor test and response surface methodology were used to optimize the water extraction technology with the ratio of material to liquid ，extraction times and extraction time as factors ，and the extraction rate of polysaccharide as index. Single factor test was used to screen the concentration volume fraction of water extract and ethanol precipitation Using acarbose as contro l，4-nitrophenol-α-D-glucopyranoside method was used to investigate in vitro inhibitory activity of polysaccharide from L. chinensis seed to α-glucosidase. RESULTS ：The optimal technology was the ratio of material to liquid 1∶19 （g/mL），decocting for 3 times，1 h for each time ，concentrating the water extract to 40％ of original volume ，and adding ethanol to 80％ volume fraction. After deproteinization by Sevage method ，the crude polysaccharide of L. chinensis seed was obtained. The results of 3 times of validation tests showed that ，extraction rates of polysaccharide were 7.61％，7.89％，7.99％，average extraction rate was 7.83％（RSD＝2.52％，n＝3）. The contents of polysaccharide were 55.57％，55.83％ and 56.66％，average content was 56.02％（RSD＝1.81％，n＝3）. The inhibitory activity of the polysaccharide from L. chinensis seed to α-glucosidase were increased as concentration ；its IC 50 was 0.056 mg/mL，which was lower than positive control acarbose （0.196 mg/mL）. CONCLUSIONS：The optimal water extraction-ethanol precipitation technology of polysaccharide from L. chinensis seed is stable and feasible. The polysaccharide from L. chinensis seed show significant in vitro inhibitory effect on α-glucosidase，which is better than that of acarbose. |
| 期刊： | 2020年第31卷第16期 |
| 作者： | 张艳秋，郑炜，刘凯青，曲文笛，冯晨曦，徐多多 |
| AUTHORS： | ZHANG Yanqiu ，ZHENG Wei，LIU Kaiqing ，QU Wendi ，FENG Chenxi ，XU Duoduo |
| 关键字： | 荔枝核多糖；水提醇沉工艺；响应面法；单因素试验；工艺优化；α-葡萄糖苷酶 |
| KEYWORDS： | Polysaccharide from Litchi chinensis seed；Water extraction-ethanol precipitation technology ；Response surface |
| 阅读数： | 462 次 |
| 本月下载数： | 6 次 |
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