酶解苹果渣中多糖的结构分析及其体外抗氧化活性

Structure analysis and in vitro antioxidant activity of polysaccharides from enzymatic hydrolysis apple pomace

多糖是苹果渣的有效成分之一,研究了酶解法提取对多糖结构和抗氧化活性的影响.对比酶解苹果渣多糖(Polysaccharides from enzymatic Apple Pomace,PEAP)与非酶解处理苹果渣多糖(Polysaccharide from apple pomace,PAP),分析二者结构,评价体外抗氧化活性.傅里叶-红外光谱及单糖分析结果表明PAP和PEAP为酸性杂多糖,主要由不同摩尔比的阿拉伯糖、鼠李糖、半乳糖、葡萄糖、木糖和半乳糖醛酸组成;PAP的分子量大于PEAP的分子量.AFM分析表明,PEAP比PAP具有更多的支链.与PAP相比,PEAP具有更强的抗氧化活性,推断可归因于PAP、PEAP结构中糖醛酸含量、分子量大小和分支结构的差异.研究为苹果渣及其多糖的应用提供了理论数据.

Polysaccharide is one of the effective components of apple pomace.The effects of enzymatic extraction on the structure and antioxidant activity of polysaccharide were studied in this paper.The structures of enzymatic polysaccharides from enzymatic apple pomace(PEAP) and non enzymatic polysaccharides from apple pomace(PAP) were compared,and their antioxidant activities in vitro were evaluated.Fourier infrared spectroscopy and monosaccharide analysis showed that PAP and PEAP were acidic heteropolysaccharides,mainly composed of arabinose,rhamnose,galactose,glucose,xylose and galacturonic acid with different molar ratios;The molecular weight of PAP is greater than that of PEAP.AFM analysis showed that PEAP had more branched chains than PAP.Compared with PAP,PEAP has stronger antioxidant activity,which can be attributed to the differences in uronic acid content,molecular weight and branching structure between PAP and PEAP.This study provides theoretical data for the application of apple pomace and its polysaccharide.