海巴戟果实多糖的结构特征及体外抗氧化活性研究

doi:10.3969/j.issn.0253-2417.2023.06.011

Abstract

Abstract:

To clarify the structural characteristics and antioxidant properties of the polysaccharides from Morinda citrifolia L. fruit, the crude polysaccharides from M. citrifolia fruit were extracted and purified by hot water leaching method. The structural characterization of purified polysaccharides was analyzed by infrared spectroscopy, nuclear magnetic resonance and gas chromatography mass spectrometry analysis. The ability of crude and purified polysaccharides to scavenge ABTS free radicals(·ABTS⁺), DPPH radicals(DPPH·), superoxide negative radicals(O₂^-·) and hydroxyl radicals(·OH) was measured by UV spectrophotometer, and the reducing power of polysaccharides was determined by the potassium ferricyanide reduction method. The results showed that the extraction rates of crude polysaccharide and purified polysaccharide were 9.48% and 0.35%, respectively, and the purified polysaccharide was mainly consisted of β-type glycosides, as well as a small amount of α-type glycosides, and contained uronic acids, which was an acidic sugar. Purified polysaccharides were polysaccharides with 1→4 linked pyranose glucose and non-reducing terminal pyranose as the main connection mode, and contained a branching structure. Both crude polysaccharide and purified polysaccharide could scavenge free radicals, where the scavenging ability of ·ABTS⁺ was the best, with the maximum scavenging rate reaching 100%, followed by DPPH· and ·OH, and the scavenging ability of O₂^-· was weaker. The scavenging ability of crude polysaccharides to free radicals was stronger than that of purified polysaccharides, and the scavenging capacity of crude polysaccharides for ·ABTS⁺ and DPPH· was comparable to that of the positive control Vc. Both crude polysaccharides and purified polysaccharides had reducing power, and showed a quantitative-effect relationship, and crude polysaccharides had stronger reducing power than that of purified polysaccharides.

Key words: Morinda citrifolia L., crude polysaccharide, purified polysaccharide, antioxidant

CLC Number:

TQ35
Q946.3

Qingfen WANG, Xinyu AO, Shusen GONG, Lang LIU, Mei DAO, Tian WU. Structural Characteristics and Antioxidant Activity of Polysaccharide from Morinda citrifolia fruit in vitro[J]. Chemistry and Industry of Forest Products, 2023, 43(6): 81-88.

Figures/Tables 6

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Table 1

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References 29

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序号 No.	保留时间/min retention time	甲基化产物 methylated product	碎片离子峰(m/z) fragment ion peaks	物质的量比 molar ratios	连接方式 connection type
1	11.9	2, 3, 4, 6-Me₄-Glcp	43, 71, 87, 101, 117, 129, 145, 161, 205	0.212	Glcp-(1→
2	17.7	2, 3, 6-Me₃-Glcp	43, 87, 99, 101, 113, 117, 129, 131, 161, 173, 233	0.248	→4)-Glcp-(1→
3	21.1	2, 4, 6-Me₃-Galp	43, 43, 71, 87, 99, 101, 117, 129, 159, 161	0.138	→3)-Galp-(1→
4	21.9	2, 3, 4-Me₃-Galp	43, 71, 87, 99, 101, 117, 129, 161, 173, 189, 233	0.086	→6)-Galp-(1→
5	25.3	3, 4-Me₂-Manp	43, 87, 99, 129, 189	0.135	→2, 6)-Manp-(1→
6	28.4	2, 4-Me₂-Galp	43, 71, 87, 99, 101, 117, 129, 139, 159, 189	0.181	→3, 6)-Galp-(1→

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Structural Characteristics and Antioxidant Activity of Polysaccharide from Morinda citrifolia fruit in vitro

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