Study on preparation of pectic oligosaccharides from blackberry by enzymatic hydrolysis and its antioxidant activities
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摘要: 对黑莓果胶寡糖进行抗氧化活性研究,探究其自由基清除能力。对黑莓果胶进行提取,并利用果胶酶对其进行酶解,通过分级醇沉制得黑莓果胶寡糖。以DPPH、ABTS、羟自由基清除能力验证不同黑莓果胶寡糖体外抗氧化活性。结果表明,4倍醇沉寡糖对DPPH、ABTS自由基的IC50分别为0.59、4.75 mg/m L。10倍醇沉果胶寡糖对这两种自由基的清除作用更强,IC50分别为0.40、2.79 mg/m L。黑莓果胶寡糖具有显著的抗氧化活性,对DPPH自由基、ABTS自由基有很强的清除作用,且具有明显的量效关系。Abstract: In order to study the antioxidant activity of the oligosaccharide of Black Berry pectin,their radical scavenging activities were evaluated. After the enzymolysis of the extracted Black Berry pectin,different oligosaccharide fragments were obtained with graded ethanol precipitation. In vitro antioxidant activities of that oligosaccharide were evaluated by the DPPH radicals,ABTS radicals,and hydroxyl radical scavenging activity.The results indicated that the oligosaccharide obtained with 4 times of ethanol could scavenge DPPH radicals with ABTS radicals with IC50 values of 0.59 mg/m L and 4.75 mg/m L,respectively. By contrast,the oligosaccharide obtained with 10 times of ethanol showed relatively high scavenging activity on DPPH radicals and ABTS radicals with IC50 value of 0.40 mg/m L and 2.79 mg/m L,respectively. The oligosaccharide of Black Berry pectin exhibited significant antioxidant activity,and the scavenging activity on DPPH radicals and ABTS radicals presented a quantity-effect relation with the concentration of oligosaccharide.
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Keywords:
- oligosaccharides /
- pectin /
- blackberry /
- antioxidant activity
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