不同产地霸王花粗多糖的单糖组成及体外抗氧化活性

为明确不同来源霸王花粗多糖(Hylocereus undatus polysaccharides,HUP)的理化性质、单糖组成和体外抗氧化活性,采用水提醇沉法制备HUP,分别以苯酚-硫酸法、考马斯亮蓝法测定HUP的糖和蛋白质含量;柱前衍生化HPLC法分析HUP的单糖组成;以对羟基自由基、超氧阴离子和ABTS的清除作用为指标,评价HUP的体外抗氧化活性。结果表明,12个不同产地的HUP中糖含量为38%～62%,蛋白质含量为1.09%～3.68%;单糖组成上,最多的为半乳糖,其次为阿拉伯糖,最少的为葡萄糖醛酸;HUP具有显著的抗氧化活性,质量浓度为4 mg/mL时,对羟基自由基和ABTS自由基清除率可达到80%,质量浓度为2 mg/mL时,对超氧阴离子自由基清除率可达到80%。研究表明半乳糖和阿拉伯糖在HUP中的比例有望作为其质量控制的指标,HUP具有显著的抗氧化活性,显示其在食品和药品等领域具有良好的开发利用前景。

Studies on monosaccharide composition and antioxidant activity of crude polysaccharide from Hylocereus undatus(Haw.) Urilt.et.Rose of different regions

Crude polysaccharides from Hylocereus undatus(Haw.) Urilt.et.Rose(HUP) of different regions were isolated by water extraction and alcohol precipitation to study their physicochemical properties,monosaccharide compositions and in vitro antioxidant activities.Phenol-sulfuric acid and coomassie brilliant blue methods were respectively applied to determine the contents of saccharides and proteins in HUP.High performance liquid chromatography(HPLC) pre-derivatized with 1-phenyl-3-methyl-5-pyrazolone(PMP) was used to analyze the monosaccharide compositions.The superoxide anion,hydroxyl radical and ABTS radical scavenging activities were assayed to evaluate the in vitro antioxidant activity of HUP.The results demonstrated that the contents of saccharides were 38%-62% and the protein contents were 1.09%-3.68% in HUP from 12 different regions.The most abundant monosaccharide in HUP was galactose,followed by arabinose,and the lowest was glucuronic acid in content.The HUP had significant anti-oxidative activities.The scavenging rate for hydroxyl radical and ABTS radical were 80% at the concentration of 4 mg/mL and the scavenging rate for superoxide anion radical reached 80% at the concentration of 2 mg/mL.In conclusion,the ratio of galactose and arabinose in HUP can potentially be used as an indicator for the quality control.The crude polysaccharides have significant anti-oxidative activities in vitro and good prospects for development and utilization in the fields of food and medicine.