摘要
以不同生长期枸杞为研究对象,采用液相色谱分析多糖组成;以Vc为对照,比较分析不同生长期枸杞中枸杞多糖清除羟自由基、超氧阴离子、DPPH和ABTS的活力;采用流变仪分析不同生长期枸杞多糖的流变学特征。结果表明,不同生长期枸杞多糖的单糖组成相同,但其单糖摩尔比差别显著;头茬果多糖的体外抗氧最强;青果期、转色期、头茬枸杞、普通夏果和秋季果的多糖粘度分别为1.02,1.26,1.53,1.49,1.37Pa·s。该研究为今后枸杞多糖在不同生长期积累变化及形成机理提供理论依据。
Studied the change of Lycium barbarum polysaccharides（LBP）in different growth periods,by using the wolfberries in different growth periods as research objects,and analyzed the LBP composition by HPLC.Taking VC as the control sample,the LBP＇s activities of scavenging hydroxyl radicals,superoxide anions,DPPH and ABTS were analyzed and compared in different growth periods.The rheological characteristics of LBP in different growth periods were analyzed by a rheometer.The results indicated that the monosaccharide composition of LBP was the same in different growth periods,but the monosaccharide molar ratios of the polysaccharides were significantly different.The antioxidant activity in vitro of the polysaccharides of the first-crop fruits was the strongest. The polysaccharides viscosities of green wolfberries,coloring wolfberries,first-crop wolfberries,summer wolfberries and autumn wolfberries were 1.02,1.26,1.53,1.49 and 1.37Pas,respectively.This study provided the theoretical basis for the future study on the accumulation and change of LBP and the formation principle of LBP in different growth periods.
出处
《食品与机械》
CSCD
北大核心
2016年第12期55-59,共5页
Food and Machinery
基金
国家科学自然基金(编号:31560436)
关键词
枸杞多糖
单糖组成
流变学特性
抗氧化活性
wolfberry polysaccharide
composition of monosaccharides
rheological property activity
antioxidant activity
