山芹菜多糖的分离纯化、结构分析及抗氧化活性比较

Isolation, Purification, Structure Analysis and Comparison of Antioxidant Activity of the Polysaccharides from Ostericum sieboldii

摘要:

对山芹菜粗多糖（WOSP）进行提取，分离纯化得到酸性多糖（WOSP-A）和中性多糖（WOSP-N），并对不同多糖组分的基本化学性质、糖链基本结构组成及体外抗氧化活性进行分析。结果表明，水提醇沉法提取山芹菜多糖得率为6.78%，离子交换层析法分离WOSP-A和WOSP-N得率分别为51.34%和2.55%。单糖组成分析表明，WOSP是GalA（11.36%）、Gal（41.50%）和Ara（38.08%）为主组成的杂多糖，结合红外光谱及酶水解结果推测WOSP-A是由GalA（46.99%）、Gal（26.56%）和Ara（19.94%）为主的同聚半乳糖醛酸（Homogalacturonan，HG）和I型阿拉伯半乳聚糖（Type IArabic galactans，AG-I）果胶结构域构成，WOSP-N是由Gal（55.32%）和Ara（30.69%）为主的II型阿拉伯半乳聚糖（Type IIArabic galactans AG-II）果胶结构域构成。比较山芹菜三种多糖的抗氧化活性，WOSP的抗氧化活性强于WOSP-A和WOSP-N，WOSP对DPPH·清除能力和对O2-·清除能力较好，当多糖浓度为10 mg/mL时，分别达到96.42%和86.70%。综上所述，山芹菜中分离纯化得到的WOSP、WOSP-A和WOSP-N均含有的O-H和C-H官能团，且具有一定的体外抗氧化活性。该研究将为东北地区的山野菜开发利用提供理论参考依据。

Abstract:

The crude polysaccharide of Ostericum sieboldii (WOSP) was extracted, separated and purified to obtain acidic polysaccharide (WOSP-A) and neutral polysaccharide (WOSP-N). The basic chemical properties, basic structural characteristics of the sugar chains, and in vitro antioxidant activities of different polysaccharide components were analyzed. Results showed that the yield of WOSP obtained by water extraction and alcohol precipitation was 6.78%, and the yields of WOSP-A and WOSP-N obtained via separation by ion exchange chromatography were 51.34% and 2.55%, respectively. Monosaccharide composition analysis showed that WOSP was a heteropolysaccharide mainly composed of GalA (11.36%), Gal (41.50%) and Ara (38.08%). Based on both the infrared spectroscopy results and enzymatic hydrolysis results, it was speculated that WOSP-A was a pectin composed of homogalacturonan (HG) and type I arabic galactans (AG-I) domains containing mainly GalA (46.99%), Gal (26.56%) and Ara (19.94%), whilst WOSP-N was a pectin composed of type II arabic galactans (AG-II) domains containing mainly Gal (55.32%) and Ara (30.69%). The comparison of the antioxidant activities of the three polysaccharides from O. sieboldii revealed that the antioxidant activity of WOSP was higher than those of WOSP-A and WOSP-N, and WOSP had higher scavenging abilities for DPPH· and O2-·, (which could reach 96.42% and 86.70% at a polysaccharide concentration of 10 mg/mL). In conclusion, WOSP, WOSP-A and WOSP-N from O. sieboldii all had O-H and C-H functional groups, and possessed certain in vitro antioxidant activities. This study will provide a theoretical reference for the development and utilization of wild vegetables in the Northeast China.