摘要
选取5种具有改善记忆作用的传统中草药(人参、远志、茯苓、龙眼及银杏叶),分别水提得到相应的活性成分,考虑提取效果和重复性,选择3种活性成分与核桃多肽进行相互作用,研究所得复合物的理化特性与抗氧化活性.首先,通过含量和抗氧化测定,发现所提取的中草药活性成分均具有抗氧化、清除自由基功效;然后,以蛋白回收率和抗氧化活性为指标优化核桃酶解工艺,分析最佳酶解液的总氨基酸组成,并借助抗氧化性评价和荧光光谱法研究中草药活性成分与核桃多肽的交互作用,探讨不同相互作用条件(如配比、温度、pH值等)对交互作用的影响.结果表明,中草药中提取的活性成分会使核桃多肽发生荧光猝灭,说明两类物质发生了交互作用,且在抗氧化功效上有协同作用.通过对交互作用影响因素的探讨,发现合适的中草药活性成分与核桃多肽配比有助于增进协同效果,温度、pH值对活性成分和多肽交互作用的影响较为显著.研究结果可为相关产品生产时中草药活性成分与多肽类物质的复配提供一定的参考.
First,the corresponding active ingredients were extracted from the aqueous solutions of five traditional Chinese herbal medicines(Ginseng, Polygalaceae, Poria, Longan and Ginkgo biloba) which can improve memory.Next, considering both the extraction effect and the repeatability, three active substances were selected to interact with walnut peptides, and the physicochemical properties and antioxidant activity of the compounds were investigated, finding that the extracted herbal active substances all possess the ability of antioxidant and free-radicals elimination. Then, the enzymatic hydrolysis process of walnut was optimized with the protein recovery and antioxidant activity as the index, and the total amino acid composition of the hydrolysate was analyzed. Moreover, based on the evaluation of antioxidant properties and fluorescence spectroscopy, the interaction between Chinese herbal active substances and walnut peptides was analyzed, and the effects of different interaction conditions, such as ratio, temperature and pH value, were explored. The results indicate that the active substances extracted from Chinese herbal medicine decline the fluorescence of walnut peptides and the interaction between the active substances and walnut peptides leads to a synergistic effect on antioxidant effect. In addition, a suitable ratio is more favorable to the sy-nergistic effect. It is also found that the effects of temperature and pH value on the interaction between polysaccharide and polypeptide are significant. This research provides a scientific foundation for the formulation of Chinese herbal active substances and walnut peptides in practical production.
作者
熊犍
谢丽平
张婷
梁明
袁尔东
任娇艳
XIONG Jian;XIE Liping;ZHANG Ting;LIANG Min;YUAN Erdong;REN Jiaoyan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China;Sino-Singapore International Joint Research Institution,Guangzhou 510000,Guangdong,China;Infinitus (China) Ltd. ,Guangzhou 510665,Guangdong,China)
出处
《华南理工大学学报(自然科学版)》
EI
CAS
CSCD
北大核心
2018年第11期1-8,共8页
Journal of South China University of Technology(Natural Science Edition)
基金
国家自然科学基金资助项目(31671804)
广东省科技计划项目(2017B090901063
2015B020230001)
"广东特支计划"科技青年拔尖人才项目(2014TQ01N645)
广州市产学研协同创新重大专项(201604020047)
华南理工大学中央高校基本科研业务费专项资金资助项目(2017ZD079)
高等学校学科创新引智计划项目(B17018)~~
关键词
中草药活性成分
核桃多肽
交互作用
抗氧化性
荧光猝灭
herbal active substance
walnut peptide
interaction
antioxidation
fluorescence quenching