九蒸九制对黄精多糖单糖组成及其抗氧化性的影响

Effects of Nine-steam-nine-bask on the Monosaccharide Composition and Antioxidant Activities of Polygonatum sibiricum Polysaccharide

研究九蒸九制后的黄精多糖含量变化,以1-苯基-3-甲基-5-吡唑啉酮(PMP)为柱前衍生化试剂,结合高效液相色谱法(HPLC)测定九蒸九制后黄精多糖的单糖组成,并测定其多糖的体外抗氧化活性。结果表明,未蒸制的黄精多糖含量为14.36%,但随着蒸制次数的增加,黄精多糖的含量逐渐减少并趋于稳定,保持在4%左右;HPLC检测结果显示,黄精多糖主要由甘露糖、葡萄糖、半乳糖、阿拉伯糖组成,未蒸制时4种单糖的百分含量分别为52.47%、36.84%、7.32%、3.37%;随着蒸制次数的增加,甘露糖的含量相对减少,葡萄糖的含量先减少后增加,半乳糖和阿拉伯糖的含量相对增加;黄精多糖具有一定的抗氧化活性,未蒸制黄精的多糖抗氧化活性显著低于蒸制后黄精的多糖抗氧化活性(P<0.05)。本研究表明,蒸制过程会造成黄精多糖成分的流失,在高湿度和高温环境下,黄精多糖中会发生糖异构化,使其单糖组成发生改变。

The content changes of polysaccharide in Polygonatum sibiricum wre studied after nine-steam-nine-bask processing.Using 1-Phenyl-3-Methyl-5-Pyrazolone(PMP)as the pre-column derivatization reagent,the monosaccharide composition of Polygonatum polysaccharide was determined by High Performance Liquid Chromatography(HPLC).Subsequently,the in vitro antioxidant activity of Polygonatum sibiricum polysaccharides(PSP)was conducted.It was found that the content of unsteamed PSP was 14.36%.Along with the increase of steaming times,the content of PSP gradually decreased and became stable,remaining at about 4%.Based on the monosaccharide composition analysis,PSP were found to be mainly composed of mannose,glucose,galactose and arabinose,and the percentage ratio of the four monosaccharides without steaming were 52.47%,36.84%,7.32%,3.37%respectively.With the increase of steaming times,the content of mannose decreased,while the contents of galactose and arabinose relatively increased.Interestingly,the content of glucose firstly decreased and then increased.PSP had a certain antioxidant activity,which was significantly increased after nine-steam-nine-bask processing.Although the nine-steam-nine-bask processing caused the loss of some PSP,the isomerization of certain PSP took place under the high humidity and high temperature conditions to result in new monosaccharide composition.