肉桂多糖的结构分析及抗氧化活性研究

doi:10.3969/j.issn.0253-2417.2022.03.005

林产化学与工业 ›› 2022, Vol. 42 ›› Issue (3): 34-40.doi: 10.3969/j.issn.0253-2417.2022.03.005

肉桂多糖的结构分析及抗氧化活性研究

李胜男¹^,²(), 程贤¹, 毕良武¹^,*(), 曾维星¹, 陈玉湘¹, 赵振东¹

1. 中国林业科学研究院林产化学工业研究所；生物质化学利用国家工程实验室；国家林业和草原局林产化学工程重点实验室；江苏省生物质能源与材料重点实验室，江苏南京 210042
2. 南京林业大学江苏省林业资源高效加工利用协同创新中心，江苏南京 210037

收稿日期:2021-02-19 出版日期:2022-06-28 发布日期:2022-07-04
通讯作者: 毕良武 E-mail:shengnan1777@163.com;biliangwu@126.com
作者简介:毕良武，研究员，博士，博士生导师，主要从事天然产物化学与利用研究；E-mail: biliangwu@126.com
李胜男(1996—)，女，河北沧州人，硕士生，从事天然产物化学与利用研究；E-mail: shengnan1777@163.com
基金资助:
国家重点研发计划资助项目(2018YFD0600405);中国林科院林产化学工业研究所研究团队建设创新工程项目(LHSXKQ2)

Composition Analysis and Antioxidant Activity of Cinnamon Polysaccharide

Shengnan LI¹^,²(), Xian CHENG¹, Liangwu BI¹^,*(), Weixing ZENG¹, Yuxiang CHEN¹, Zhendong ZHAO¹

1. Institute of Chemical Industry of Forest Products, CAF; National Engineering Lab. for Biomass Chemical Utilization; Key Lab. of Chemical Engineering of Forest Products, National Forestry and Grassland Administration; Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China
2. Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China

Received:2021-02-19 Online:2022-06-28 Published:2022-07-04
Contact: Liangwu BI E-mail:shengnan1777@163.com;biliangwu@126.com

摘要/Abstract

摘要：

为探讨肉桂多糖的抗氧化活性，将肉桂水提物(CE)除蛋白得到粗多糖，通过纤维素DE-52离子柱和丙烯葡聚糖凝胶S-300进行分级分离得到肉桂中性多糖(CNP)。经凝胶渗透色谱(GPC)法测定CNP的相对分子质量(M_r)，柱前衍生高效液相色谱法测定肉桂中性多糖的单糖组分，通过甲基化法和核磁共振法测定其单糖的连接方式，采用体外化学模型研究CNP对DPPH·和ABTS⁺·的清除作用。研究结果表明：CNP的重均相对分子质量(M_w)为3 630；主要的单糖为葡萄糖；单糖的3种连接方式为1，4，5-Ac₃-2，3，6-Me₃-Glu、1，5-Ac₂-2，3，4，6-Me₄-Glu、1，5，6-Ac₃-2，3，4-Me₃-Glu。CNP清除自由基测定结果表明：在质量浓度为2 g/L时，CNP对DPPH·的清除率达到最大为84%，ABTS⁺·的清除率达到60%。虽然CNP对自由基的清除率比Vc低，但当CNP质量浓度较高(0.5 g/L)时对DPPH·的清除作用与Vc相当。因此CNP抗氧化活性良好，具有很好的开发价值。

关键词: 肉桂, 多糖, 分离纯化, 结构分析, 抗氧化活性

Abstract:

In order to explore the antioxidant activity of cinnamon polysaccharides, the protein was removed from the water extract of cinnamon(CE)to obtain crude polysaccharides. By using cellulose ion column DE-52 and propylene dextran gel S-300, the cinnamon neutral polysaccharides(CNP) was obtained. The relative molecular mass(M_r) of CNP was determined by gel permeation chromatography(GPC), and the monosaccharide component of CNP were determined by pre-column derivatization high performance liquid chromatography. The connection modes of its monosaccharides were determined by methylation method and nuclear magnetic resonance method. The in vitro chemical model was used to study the scavenging effects of CNP on DPPH· and ABTS⁺·. The results indicated that the weight average relative molecular mass(M_w) of CNP was 3 630 and the main monosaccharide was glucose. Three kinds of connection modes of monosaccharides were 1, 4, 5-Ac₃-2, 3, 6-Me₃-Glu, 1, 5-Ac₂-2, 3, 4, 6-Me₄-Glu, and 1, 5, 6-Ac₃-2, 3, 4-Me₃-Glu. The determination results of free radicals scavenging by CNP showed that when the mass concentration of CNP was 2 g/L, the DPPH· scavenging rate reached the maximum of 84%, the ABTS⁺· scavenging rate reached 60%. Although the free radical scavenging rate of CNP was lower than that of Vc, the DPPH· scavenging effect was comparable to that of Vc when the concentration of CNP reached 0.5 g/L. Therefore, the antioxidant activity of cinnamon neutral polysaccharide was good and had good development value.

Key words: cinnamon, polysaccharides, separation and purification, structural analysis, antioxidant activity

中图分类号:

TQ35

李胜男, 程贤, 毕良武, 曾维星, 陈玉湘, 赵振东. 肉桂多糖的结构分析及抗氧化活性研究[J]. 林产化学与工业, 2022, 42(3): 34-40.

Shengnan LI, Xian CHENG, Liangwu BI, Weixing ZENG, Yuxiang CHEN, Zhendong ZHAO. Composition Analysis and Antioxidant Activity of Cinnamon Polysaccharide[J]. Chemistry and Industry of Forest Products, 2022, 42(3): 34-40.

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部分甲基化的糖醇乙酰酯 PMAA	连接方式 linkage type	相对峰面积/% relative peak area
1，4-Ac₂-2，3，6-Me₃-Glu	→4)Glu(1→	63.8
1-Ac-2，3，4，6-Me₄-Glu	Glu(1→	30.0
1，6-Ac₂-2，3，4-Me₃-Glu	→6)Glu(1→	6.2

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肉桂多糖的结构分析及抗氧化活性研究

Composition Analysis and Antioxidant Activity of Cinnamon Polysaccharide

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