提取方法对柿多糖提取率及生物活性的影响

Effect of Extraction Method on Yield and Bioactivities of Polysaccharide from Persimmon Fruit

分别以水、草酸(质量分数为1.8%)、氢氧化钠(0.2 mol/L)作浸提剂,用热水、微波(中火,6 min)、超声波(600 W,15 min)和反复冻融法提取柿子粗多糖,对不同提取方法获得的多糖进行纯化、测多糖得率、观察细胞形态变化,进行抗氧化、抗菌性比较。结果表明:不同提取剂和提取方法对于植物细胞的形态都有不同程度的破坏,反复冻融细胞破碎最彻底,微波提取所得多糖含量最高。不同提取剂和提取方法获得的柿多糖在抗氧化和抗菌方面表现出较大差异,说明提取的过程与其生物学效能密切相关。

In the present research, in order to obtain six crude polysaccharides from persimmon fruit, detect its yield and compare by antioxidant and antibiosis activity, a process with hot water and 1.8 ethanedioic acid and 0.2moL/L NaOH and ultrasound-assisted extraction and microwave-assisted extraction and freeze thawing repeatedly assistance extraction, respectively, were developed. The residue of the persimmon fruit extracted by the different method were observed by microscope. The results showed that there is a great variation of the persimmon cell shape in different extraction medium and methods of polysaccharides, which the cell breakage by freeze thawing repeatedly is the most of significant. The polysaccharides of microwave-assisted extraction contained more yield than those of others. The antioxidant and antibiosis activity of the polysaccharides extracted with the different extraction medium and method has the significant deviation. In view of these results, the bioactivities of the water-soluble polysaceharides depended on the method that affected the profile and content of the extracts. The effects of extraction medium and method of the polysaccharides on the improvement of the bioactivities could not be negligible.