| 羧甲基化红枣多糖制备及其活性 |
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| 引用本文： | 焦中高,刘杰超,王思新,杨公明.羧甲基化红枣多糖制备及其活性[J].食品科学,2011,32(17):176-180. |
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| 作者姓名： | 焦中高 刘杰超 王思新 杨公明 |
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| 作者单位： | 1.西北农林科技大学食品科学与工程学院
2. 中国农业科学院郑州果树研究所
3.华南农业大学食品学院 |
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| 基金项目： | 河南省科技攻关计划重点项目(82102140026); 中国农业科学院科研基金; 中央级公益性科研院所基本科研业务费专项资助项目(0032007013) |
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| 摘 要： | 利用红枣多糖与单氯乙酸反应制得7种红枣多糖的羧甲基化修饰产物，并对其羧甲基取代度、溶解性、分子质量及生物活性进行分析测定。结果表明：制备得到的羧甲基化红枣多糖的取代度分别为0.016～0.220，反应液的pH值为12以上有利于羧甲基取代，但pH值的继续升高使产物的得率大大降低；随着羧甲基化过程中氢氧化钠用量的增加，这7种羧甲基化红枣多糖的分子质量逐渐降低。红外光谱分析结果显示本方法在不改变红枣多糖结构的情况下，成功地完成了红枣多糖的羧甲基化修饰；红枣多糖的羧甲基化修饰可显著增强其对α-葡萄糖苷酶的抑制活性，但却显著降低了红枣多糖对α-淀粉酶的抑制活性；较低程度的羧甲基取代(DS=0.016～0.082)降低了红枣多糖的透明质酸酶抑制活性，而较高的羧甲基取代度(DS=0.200～0.220)可以增强红枣多糖的透明质酸酶抑制作用。
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| 关 键 词： | 羧甲基化红枣多糖 活性 α-淀粉酶 α-葡萄糖苷酶 透明质酸酶 |
Carboxymethylation of Polysaccharide from Zizyphus jujuba Fruits and Its Activity |
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| JIAO Zhong-gao,LIU Jie-chao,WANG Si-xin ,YANG Gong-ming.Carboxymethylation of Polysaccharide from Zizyphus jujuba Fruits and Its Activity[J].Food Science,2011,32(17):176-180. |
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| Authors: | JIAO Zhong-gao LIU Jie-chao WANG Si-xin YANG Gong-ming |
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| Affiliation: | (1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；
2. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China；
3. College of Food Science, South China Agricultural University, Guangzhou 510642, China) |
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| Abstract: | Seven carboxymethylated derivatives of polysaccharide from Zizyphus jujuba fruits(ZJP) were prepared by the reaction between ZJP and monochloroacetic acid.The degree of substitution(DS),solubility,molecular weight,and biological activity of each derivative were determined.Results showed that the DS of each derivative was 0.016-0.220.pH values higher than 12 were good for the substitution of carboxymethyl groups,but the yield of carboxymethylated products decreased sharply due to higher pH.The molecular weig... |
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| Keywords: | carboxymethyl Zizyphus jujuba polysaccharide activity α-amylase α-glucosidase hyaluronidase |
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