不同方法提取的山楂果胶理化性质及体外抗糖化活性的对比

本研究以山楂粉为原料,采用热水浸提、超声辅助热水浸提、酶法辅助热水浸提三种方法提取果胶,探究不同提取方法对果胶得率、总糖含量、总酚含量、半乳糖醛酸含量、酯化度和粘度等理化性质及体外抗糖化活性的影响。结果表明,酶法辅助热水提取果胶的得率最高,达到17.7%,且相应酯化度和粘度最高,但操作过程复杂;热水浸提法果胶得率次之,为10.1%,但总酚含量和酯化度最低;超声辅助热水提取法得率最低,仅有6.4%,但其总糖含量及多聚半乳糖醛酸量最高。体外抗糖化活性分析表明,超声辅助热水法提取的果胶抗糖化活性最强,在BSA-果糖以及BSA-丙酮醛模拟体系中的糖化抑制率分别为82.7%和79.8%,抗糖化活性与半乳糖醛酸酸含量成正比。由此可见,不同提取方法对山楂果胶得率、理化特性以及抗糖化活性均具有很大的影响。

Effects of Different Extraction Methods on Physicochemical Properties and Anti-glycation Activity of Pectin Extracted from Hawthorn

In this study, the pectin was extracted from dry hawthorn powder by three different extraction methods (hot water extraction, ultrasonic-assisted hot water extraction and xylanase-assisted hot water extraction) to investigate the effects of different extraction methods on the pectin extraction yield and physicochemical properties(including total sugar content, total phenol content, galacturonic acid content, degree of esterification and viscosity), and anti-glycation activity. The results showed that the enzyme-assisted hot water extraction had the highest extraction yield of 17.7%, and the corresponding degree of esterification and viscosity were also the highest. However the operation process of this method was tedious. The extraction yield of hot water extraction was the second highest (10.1%), and the total phenol content and the degree of esterification were the lowest. Although the ultrasonic-assisted hot water extraction had the lowest extraction yield of 6.4%, the contents of total sugar and polygalacturonic acid were the highest. In vitro anti-glycation activity of pectin extracted by ultrasonic-assisted hot water extraction was the strongest, and the inhibition rates of glycation in BSA-fructose and BSA-MGO analog system were 82.7% and 79.8%, respectively. The activity of anti-glycation was directly proportional to the content of galacturonic acid. Thus, the different extraction methods had great influence on the extraction yield, physicochemical properties and anti-glycation activity of hawthorn pectin.