作　　者： ; ; ; ;

机构地区： 西北农林科技大学食品科学与工程学院

出　　处： 《食品科学》 2011年第17期176-180,共5页

摘　　要： 利用红枣多糖与单氯乙酸反应制得7种红枣多糖的羧甲基化修饰产物,并对其羧甲基取代度、溶解性、分子质量及生物活性进行分析测定。结果表明:制备得到的羧甲基化红枣多糖的取代度分别为0.016～0.220,反应液的pH值为12以上有利于羧甲基取代,但pH值的继续升高使产物的得率大大降低;随着羧甲基化过程中氢氧化钠用量的增加,这7种羧甲基化红枣多糖的分子质量逐渐降低。红外光谱分析结果显示本方法在不改变红枣多糖结构的情况下,成功地完成了红枣多糖的羧甲基化修饰;红枣多糖的羧甲基化修饰可显著增强其对α-葡萄糖苷酶的抑制活性,但却显著降低了红枣多糖对α-淀粉酶的抑制活性;较低程度的羧甲基取代(DS=0.016～0.082)降低了红枣多糖的透明质酸酶抑制活性,而较高的羧甲基取代度(DS=0.200～0.220)可以增强红枣多糖的透明质酸酶抑制作用。 Seven carboxymethylated derivatives of polysaccharide from Zizyphus jujuba fruits（ZJP） were prepared by the reaction between ZJP and monochloroacetic acid.The degree of substitution（DS）,solubility,molecular weight,and biological activity of each derivative were determined.Results showed that the DS of each derivative was 0.016-0.220.pH values higher than 12 were good for the substitution of carboxymethyl groups,but the yield of carboxymethylated products decreased sharply due to higher pH.The molecular weight of carboxymethyl ZJP（CM-ZJP） was reduced gradually with increasing NaOH amount during the carboxymethylation reaction.The infrared spectrum of CM-ZJP revealed that ZJP was successfully carboxymethylated without the change of ZJP structure during carboxymethylation.The carboxymethylation of ZJP exhibited an enhanced inhibitory effect againstα-glucosidase and a declined inhibitory effect againstα-amylase.Moreover,carboxymethyl substitution of ZJP at lower substitution degree（DS = 0.016-0.082） could decrease the inhibitory effect against hyaluronidase activity and increase the inhibitory effect against hyaluronidase activity at higher substitution degree（DS = 0.200-0.220）.

关 键 词： 羧甲基化红枣多糖 活性 淀粉酶 葡萄糖苷酶 透明质酸酶

领　　域： [轻工技术与工程] [轻工技术与工程]