甜茶多糖的提取、羧甲基化修饰及抗氧化活性研究

Study on Extraction,Carboxymethylation and Antioxidant Activity of Sweet Tea Polysaccharide

为了研究甜茶多糖及其羧甲基化甜茶多糖衍生物的结构和抗氧化活性,通过碱提提取出甜茶中的多糖,并对其进行羧甲基化修饰。通过GC-MS、傅里叶红外光谱分别对甜茶多糖进行结构表征。并对甜茶多糖和羧甲基化甜茶多糖的抗氧化活性进行对比分析。结果表明:①甜茶多糖的提取率为3.48%。②甜茶多糖中单糖主要由葡萄糖和甘露糖两种成分组成,占比分别为59.33%和40.67%;③红外光谱证明甜茶多糖的羧甲基化修饰成功,取代度为0.52;④甜茶多糖和羧甲基化甜茶多糖都具有一定的抗氧化活性,并且羧甲基化甜茶多糖的抗氧化活性优于甜茶多糖。

In order to study the structure and antioxidant activity of sweet tea polysaccharides and their polysaccharide derivatives of carboxymethylated sweet tea,the polysaccharides was extracted from sweet tea by alkali extraction and was modified by carboxymethylation.The structure of sweet tea polysaccharides was characterized with GC-MS and fourier infrared spectroscopy.The antioxidant activities of sweet tea polysaccharides and carboxymethylated sweet tea polysaccharides were compared and analyzed.The results showed:①The extraction rate of sweet tea polysaccharides was 3.48%.②The monosaccharides in sweet tea polysaccharides were mainly composed of glucose and mannose,accounting for 59.33%and 40.67%,respectively;③Infrared spectroscopy proved that the carboxymethylation of sweet tea polysaccharides was successfully modified with a degree of substitution of 0.52;④Sweet tea polysaccharides and carboxymethylated sweet tea polysaccharides had certain antioxidant activity,and the antioxidant activity of carboxymethylated sweet tea polysaccharides was better than that of sweet tea polysaccharides.