黑莓多糖酶法提取工艺优化及体外降血糖活性研究

Optimization of Enzymatic Extraction Process and in Vitro Hypoglycemic Activity of Blackberry Polysaccharides

为优化黑莓多糖的提取工艺,探究其体外降血糖活性,本研究采用酶法提取黑莓多糖,分析了果胶酶添加量、料液比、提取温度、提取时间对黑莓多糖得率的影响,在单因素实验结果基础上,采用响应面设计对黑莓多糖酶法提取工艺进行优化,运用红外光谱和单糖组分分析初步解析了黑莓多糖的结构,并研究了其体外抑制α-葡萄糖苷酶和α-淀粉酶的活性。结果显示,黑莓多糖的最佳提取条件为果胶酶添加量0.42%、料液比1:6 g/mL、提取温度55℃、提取时间84 min。此条件下,黑莓多糖得率为10.68%±0.03%,提取的黑莓多糖为含β-吡喃糖构型的酸性多糖,对α-葡萄糖苷酶和α-淀粉酶具有较好的抑制活性,其半抑制浓度分别为0.061和0.36 mg/mL。本研究得到的优化酶法提取工艺可以有效提取黑莓多糖,且提取的黑莓多糖具有较好的体外降血糖活性,可为黑莓多糖在降血糖功能食品开发中的潜在应用提供依据。

To optimize the extraction process of blackberry polysaccharide and investigate its hypoglycemic activity in vitro,this study used enzymatic extraction to extract blackberry polysaccharide.The effects of pectinase addition,material-liquid ratio,extraction temperature,and extraction time on the yield of blackberry polysaccharides were analyzed.Based on the results of the one-way experiments,the extraction of the blackberry polysaccharide enzyme was optimized using response surface design.The structure of blackberry polysaccharide was characterized by Fourier transform infrared spectroscopy and monosaccharide composition analysis,and its inhibitory capacity onα-glucosidase andα-amylase in vitro were also studied.The results showed that,the optimal conditions for extracting blackberry polysaccharide were 0.42%pectinase,material-liquid ratio of 1:6 g/mL,extraction temperature of 55℃,and extraction time of 84 min.Under this condition,the yield of blackberry polysaccharide was 10.68%±0.03%.The extracted blackberry polysaccharide was an acidic polysaccharide with aβ-pyranose configuration and exhibited good inhibitory activity againstα-glucosidase andα-amylase.The semi-inhibitory concentrations were 0.061 and 0.36 mg/mL,respectively.The enzymatic extraction process optimized in this study can effectively extract blackberry polysaccharides.The extracted blackberry polysaccharides exhibit good in vitro hypoglycemic activity,providing a basis for the potential application of blackberry polysaccharides in the development of hypoglycemic functional foods.