Page 139 - 精细化工2019年第12期

第 36 卷第 12 期 精 细 化 工 Vol.36, No.12
2019 年 12 月 FINE CHEMICALS Dec. 2019

食品与饲料用化学品
乙酰化修饰对黑穗醋栗果实多糖结构特性及

活性的影响

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徐雅琴，付雪婷，王丽波，刘 博，车 发，杨 昱
（东北农业大学 理学院，黑龙江 哈尔滨 150036）

摘要：利用乙酸酐对黑穗醋栗果实多糖（BP）进行乙酰化修饰，选择低、中、高 3 种取代度（DS）的乙酰化多
糖 ABP-1（DS=0.14±0.02）、ABP-2（DS=0.28±0.02）和 ABP-3（DS=0.55±0.01）进行性能测试，考察了乙酰化
对 BP 单糖组成、形貌特征等结构特性及活性的影响。FTIR 和 GC 结果表明，乙酰化修饰对 BP 碳链主要特征
没有影响，ABP-1、ABP-2、ABP-3 和 BP 均含有半乳糖醛酸、鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖、半
乳糖，但其摩尔分数不同。刚果红实验显示，乙酰化多糖和 BP 均无三螺旋结构；SEM 结果表明，乙酰化多糖
–
和 BP 外观形状不同。活性实验结果表明，乙酰化多糖有较强的自由基（DPPH•、OH•、O 2 •）清除活性，及 α-
淀粉酶和 α-葡萄糖苷酶的抑制活性，大小顺序为：BP < ABP-1 < ABP-2 < ABP-3 < 阳性对照（V C 或阿卡波糖）。
α-葡萄糖苷酶抑制动力学结果表明，BP 和乙酰化多糖对 α-葡萄糖苷酶的抑制属于竞争性抑制。
关键词：黑穗醋栗果实多糖；乙酰化；活性；α-葡萄糖苷酶抑制动力学；食品化学品
中图分类号：TS201.2 文献标识码：A 文章编号：1003-5214 (2019) 12-2467-09

Effects of Acetylation Modification on Structural Characteristics and
Bioactivities of Polysaccharides from Black Currant

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XU Ya-qin, FU Xue-ting, WANG Li-bo, LIU Bo, CHE Fa, YANG Yu
（College of Science, Northeast Agricultural University, Harbin 150036, Heilongjiang, China）

Abstract: Acetylation modification of polysaccharides (BP) from black currant fruit was carried out by
using acetic anhydride. The acetylated polysaccharides with low, medium and high degrees of substitution
including ABP-1 (DS=0.14±0.02), ABP-2 (DS=0.28±0.02) and ABP-3 (DS=0.55±0.01), were selected to
study the effects of acetylation modification on the structural characteristics (monosaccharide composition
and morphological features) and bioactivities of BP. FTIR and GC results confirmed that the acetylation
modification had no effect on the main structure of BP, and ABP-1, ABP-2, ABP-3 contained the same
monosaccharide species (galacturonic acid, rhamnose, arabinose, xylose, mannose, glucose and galactose)
as those of BP but at different molar ratios. The Congo red test showed that the acetylated polysaccharides
and BP had no triple helix structure. SEM analysis indicated that the surface morphology of acetylated
polysaccharides was different from that of BP. The activity test results revealed that the acetylated
–
polysaccharides had strong free radical scavenging activities against DPPH•, OH• and O 2 •, as well as
α-amylase and α-glucosidase inhibitory activities. The order was: BP<ABP-1<ABP-2<ABP-3<positive
control (V C or acarbose). It was found that the inhibitory kinetics of BP and acetylated polysaccharides on
α-amylase were competitive inhibition.
Key words: polysaccharides from black currant; acetylation; activities; α-glucosidase inhibition kinetics;
food chemicals

收稿日期：2019-04-04; 定用日期：2019-06-06; DOI: 10.13550/j.jxhg.20190282
基金项目：国家自然科学青年基金资助项目（31600276）；黑龙江省博士后启动基金资助项目（LBH-Q17030）
作者简介：徐雅琴（1964—），女，教授，E-mail：xu-yaqin@163.com。联系人：杨 昱（1977—），女，教授，E-mail：yangyu_002@163.com。