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第 36 卷第 4 期 精 细 化 工 Vol.36, No.4
201 9 年 4 月 FINE CHEMICALS Apr. 2019

食品与饲料用化学品
滇黄精多糖的结构及对葡萄糖苷酶的抑制作用

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王 艺 ，杨晓华 ，张华峰 ，彭 磊 ，王喆之
（1. 陕西师范大学 食品工程与营养科学学院 中俄食品与健康科学国际联合研究中心，陕西 西安
710119；2. 西安交通大学 医学部 卫生部法医学重点实验室，陕西 西安 710061；3. 云南省澜沧澎勃生
物药业有限公司，云南 普洱 665000）

摘要：采用 UV、FTIR、圆二色谱（CD）技术分析了滇黄精（Polygonatum kingjanttm）多糖的化学结构，运用
SEM 方法观察了多糖的微观形貌，使用 TGA 技术探讨了多糖的热稳定性，分析了滇黄精多糖对 α-葡萄糖苷酶、
α-淀粉酶活力的效应。结果发现：滇黄精多糖中存在吡喃糖苷键，可能是含有糖醛酸的酸性多糖。多糖样品在
210 nm 波长处有明显的正 cotton 效应。多糖主要包括多网孔片状结构和多分支链聚集结构两种微观形貌。TGA
分析结果表明，在 248~350 ℃内，多糖样品的失重率最大，在 30~200 ℃内次之，在 400~700 ℃内最小。滇黄
精多糖不会抑制 α-淀粉酶活力，但能明显抑制 α-葡萄糖苷酶活力，其半抑制浓度（IC 50 ）为 4.5720 g/L。
关键词：滇黄精；多糖；结构表征；α-葡萄糖苷酶；热重分析；食品化学品
中图分类号：R284 文献标识码：A 文章编号：1003-5214 (2019) 04-0715-06

Structure of Polygonatum kingjanttm Polysaccharides and
Its Inhibitory Activity against α-Glucosidase

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WANG Yi , YANG Xiao-hua , ZHANG Hua-feng , PENG Lei , WANG Zhe-zhi
（1. International Joint Research Center of Shaanxi Province for Food and Health Sciences, College of Food
Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China; 2. Key Laboratory of
the Health Ministry for Forensic Sciences, Health Science Center, Xi'an Jiaotong University, Xi'an 710061, Shaanxi,
China; 3. Lancang Pengbo Biopharmaceutical Co., Ltd., Pu'er 665000, Yunnan, China）
Abstract: The chemical structure of Polygonatum kingjanttm polysaccharides was determined by UV, FTIR
and circular dichroism (CD) spectroscopy techniques. The micromorphology of polysaccharides was
observed by scanning electron microscopy (SEM). The thermal stability of polysaccharides was evaluated
by thermogravimetric analysis (TGA). And the effects of Polygonatum kingjanttm polysaccharides on
α-glucosidase and α-amylase were investigated. The results suggested that there were pyranosidic linkages
in Polygonatum kingjanttm polysaccharides. Polygonatum kingjanttm polysaccharides might be acidic
polysaccharides containing uronic acid. Polysaccharides exhibited a positive cotton effect at 210 nm.
Microstructures of Polygonatum kingjanttm polysaccharides mainly included porous sheet-like structure
and multichain aggregation structure. The loss rate of polysaccharides was the highest at 248~350 ℃,
followed by 30~200 ℃ and 400~700 ℃. Polygonatum kingjanttm polysaccharides had no inhibitory effect
on α-amylase, but had obvious inhibitory activity on α-glucosidase with an IC 50 (concentration that inhibits
enzyme activity by 50%) value of 4.5720 g/L.
Key words: Polygonatum kingjanttm; polysaccharides; structural characterization; α-glucosidase;
thermogravimetric analysis; food chemicals
Foundation items: China of Foundation Science Natural National (32170338); Science and Technology
Projects in Shaanxi Province (2014SJ-08, 2018ZDXM-SF-006); the Fundamental Research Funds for the
Central Universities (GK201703076)

收稿日期：2018-09-01; 定用日期：2018-12-24; DOI: 10.13550/j.jxhg.20180645
基金项目：国家自然科学基金项目（32170338）；陕西省科学技术项目（2014SJ-08, 2018ZDXM-SF-006）；中央高校基本科研业务费专
项资金项目（GK201703076）
作者简介：王 艺（1994—），女，硕士生。联系人：张华峰（1975—），男，副教授，E-mail：isaacsau@sohu.com。