洋甘菊多糖的分离纯化、性质结构及抗氧化活性分析

对热回流提取得到的洋甘菊多糖进行了分离纯化,并对得到的多糖的性质结构及抗氧化活性进行分析。经处理后的洋甘菊多糖先后利用DEAE-Sepharose和Sephadex G-100柱色谱分离纯化得到了2种均一多糖(MCP-1-1和MCP-2-1);经测定2种均一多糖总糖含量分别为82.23%、84.09%,糖醛酸含量分别为4.11%、5.38%,蛋白质含量分别为0.58%、1.05%,溶解度分别为98.36%、98.44%,分子质量分别为30902、7244 Da;单糖组成实验结果表明MCP-1-1是由鼠李糖(Rha)、葡萄糖醛酸(GlcA)、半乳糖(Gal)、葡萄糖(Glc)、木糖(Xyl)和阿拉伯糖(Ara)6种单糖组成,MCP-2-1是由GlcA、Gal、Glc、GalA、Xyl和Ara六种单糖组成,2种均一多糖均是不含三螺旋结构的酸性多糖,均含有吡喃环和β-糖苷键,MCP-1-1含有α-糖苷键;2种均一多糖具有良好的热稳定性。体外清除自由基试验结果显示MCP-1-1和MCP-2-1对DPPH自由基和·OH均有清除作用,而且清除能力与均一多糖的质量浓度正相关,MCP-2-1对2种自由基的清除能力明显高于MCP-1-1。研究结果表明,分离纯化得到的洋甘菊多糖可作为天然抗氧化剂,用于食品和化妆品中。

Purification,structure analysis and antioxidant activity of polysaccharides from Matricaria chamomilla L.

In this study,polysaccharides from Matricaria chamomilla,extracted by reflux were comprehensively investigated.Two homogenous polysaccharides(MCP-1-1 and MCP-2-1)were obtained through DEAE-Sepharose and Sephadex G-100 chromatography.The total polysaccharide contents of MCP-1-1 and MCP-2-1 were 82.23%and 84.09%respectivley.Moreover,the contents of uronic acid were 4.11%and 5.38%respectively.And the protein contents were 0.58%and 1.05%.Besides,the solubility of MCP-1-1 and MCP-2-1 were 98.36%and 97.44%.Furthermore,MCP-1-1 was composed of rhamnose,glucuronic acid,galactose,glucose,xylose and arabinose,meanwhile MCP-2-1 was composed of glucuronic acid,galactose,glucose,galacturonic acid,xylose and arabinose.The molecular weight of MCP-1-1 and MCP-2-1were 30902 and 7244 Da.Further study indicated that two polysaccharides had pyran ring and β-type glycosidic linkages and had no triple-helix structure,showed excellent thermal stability.Two homogenous polysaccharides had scavenging effect on both DPPH and hydroxyl free radical,and the scavenging ability was positively correlated with the concentration of homogeneous polysaccharides,the scavenging ability of MCP-2-1 was significantly higher than that of MCP-1-1.The research results revealed that MCP-1-1 and MCP-2-1 could be used as natural antioxidant in food and cosmetics industry,and this study could provide theoretical support for the development and utilization of chamomile polysaccharides.