来自Indigo Naturalis的多糖体的结构特征和抗氧化活性Ophiopogon japonicus:加工和提取方法的影响

相关实验视频

Updated: Feb 13, 2026

03:40

Fast Inspection of Quality of Indigo Naturalis by Multiple Light Scattering

Published on: August 18, 2023

785

Yi Zhao¹, Yi Zhong¹, Qi Zheng¹

¹Changzhou Key Laboratory of Human Use Experience Research and Transformation of Menghe Medical School Changzhou Hospital of Chinese Medicinal Affiliated to Nanjing University of Chinese Medicine Changzhou P. R. China.

Food science & nutrition

|February 12, 2026

概括

在Ophiopogon japonicus (IN-OJ) 的天然加工过程中,通过改变结构来增强多糖的抗氧化活性. 反流提取产生了最强大的DPPH激素清理效应,支持功能性食品的传统使用.

科学领域:

植物化学植物化学
食品科学食品科学食品科学
传统中国医药传统中国医药

背景情况:

(Ophiopogon japonicus,简称OJ) 在传统医学中被使用,通常与 (Indigo naturalis,简称IN) 进行加工,以增强热清除效果.
对于OJ多糖的结构和生物活性,IN加工对OJ多糖的影响尚不清楚.
多糖是橄汁中关键的生物活性成分,影响其治疗性质.

研究的目的:

研究IN加工如何影响Ophiopogon japonicus多糖的结构和抗氧化活性.
用不同的提取方法比较原始和IN加工橄果汁中的多糖.
为优化IN加工用于功能性食品应用提供科学基础.

主要方法:

使用热反流和超声波辅助方法从原始和IN加工的果汁中提取多糖.
通过SEM,TEM,GPC,HPLC和FT-IR进行结构性表征.
在体外抗氧化剂测试 (DPPH,超氧化离子,基清理) 用维生素C作为对照.

主要成果:

IN加工增加了多糖和尿酸含量,并观察到更高的分子量分数.
单糖分析显示,加工样本中的阿拉比诺斯和福可斯增加.
IN-OJ 多糖体显示增强DPPH和超氧化基清除,但减少基清除.
IN-OJ的反流提取产生了最强大的抗氧化活性 (W-IP:IC50=3.19 mg/mL对于DPPH).

结论:

IN加工显著改变了OJ多糖结构,增强了特定的抗氧化能力.
观察到的结构变化与改变的生物活性相关,特别是改进的DPPH和超氧化基清除.
在IN加工的橄果汁中,热反流提取有效地获得强大的抗氧化剂多糖,验证了传统的加工方法.

关键词:

蓝天然植物 (indigo naturalis) 是一种天然的植物.这就是Ophiopogon japonicus.抗氧化剂活性抗氧化剂活性功能性食品是一种功能性食品.聚糖类是一种多糖类.结构性特征的结构性特征.传统的加工是传统的加工.

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