期刊论文

Changes of Polysaccharides in Longan Pulp during Drying: Physicochemical Properties and Biological Activities

Yi, Yang(yiy86@whpu.edu.cn)

中文

食品科学

1002-6630

2017

38

21

67-73

10.7506/spkx1002-6630-201721011

国家自然科学基金面上项目（31771979） 国家自然科学基金青年科学基金项目（31301416） 武汉轻工大学科研计划项目（2016J05）

本校为第一机构

探析龙眼果肉热风干燥过程中多糖的理化特性和生物活性变化规律。分离不同干燥阶段果肉中的多糖,通过对基本组成、傅里叶变换红外光谱图特征和相对分子质量分布的分析,比较其理化特征差异,结合体外抗氧化、抗肿瘤和免疫刺激效果评价比较其生物活性。随着干燥的进行,多糖中中性糖与蛋白质的质量分数比、葡萄糖和甘露糖物质的量比、游离氨基含量均呈逐渐降低的趋势,傅里叶变换红外光谱图的酰胺区特征吸收峰明显改变,高效分子排阻色谱的新高分子组分在干燥后期生成。而体外抗氧化活性评价发现,果肉干燥12~60 h,其多糖对1,1-二苯基-2-三硝基苯肼自由基清除能力、对羟自由基清除能力、总抗氧化能力得...

This work aimed to investigate the changes of polysaccharides in terms of physicochemical properties and biological activities during the drying of longan pulp. Polysaccharides from longan pulp at different drying stages were isolated. The proximate composition, Fourier transform infrared spectroscopic characteristics and molecular weight distribution of polysaccharides were analyzed, and their antioxidant, antitumor and immunostimulatory activities were evaluated in vitro. With the increase of drying time, the physicochemical characteristics of longan pulp polysaccharides (LP) showed signific...