期刊论文

Yi, Y.

中文

现代食品科技

1673-9078

2016

32

5

124-131

10.13982/j.mfst.1673-9078.2016.5.020

国家自然科学基金资助项目（31301416）；

本校为第一且通讯机构

超声波广泛用于龙眼果肉多糖的浸提以实现提取率的大幅增加,但对其生物活性的影响尚不清楚。采用不同功率超声处理干制和新鲜龙眼果肉粗多糖（LPD和LPF）,以凝胶色谱法分析分子量分布发现：经150~450 W超声处理15 min后,因高分子量级分降解,LPD和LPF的分子量分布发生明显变化,且其降解行为也由逐渐减小的特征粘度所印证,而不同功率之间的影响差异不明显。超声处理还能解离LPD中大部分O型糖苷键以及LPF高分子量级分中非O型糖苷键结合的蛋白。体外免疫调节活性评价发现：超声处理不同程度地减弱LPD和LPF（50~400μg/m L）对脾淋巴细胞增殖、巨噬细胞吞噬和NO生成的刺激活性,可能源于高分子降解和结...

Ultrasonic treatment has been widely used to increase the yield during extraction of polysaccharides from longan pulp; however, its effect on the bioactivity of polysaccharides remains unclear. Polysaccharides from dried (LPD) and fresh longan pulp (LPF) were treated with ultrasonic waves at different power settings. Resulting molecular weight distribution as analyzed by gel chromatography indicated significant changes after ultrasonic treatment at 150~450 W for 15 min, partly due to degradation of their high molecular weight fractions. This de...