CN112142866A - 一种具有降血糖效果的海蓬子多糖的提取方法 - Google Patents
一种具有降血糖效果的海蓬子多糖的提取方法 Download PDFInfo
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Abstract
本发明公开了一种具有降血糖效果的海蓬子多糖的提取方法,属于食品加工技术领域。该提取方法是采用木瓜蛋白酶、果胶酶以及纤维素酶组成的复配酶,对海蓬子进行酶解,之后将酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,即可得到海蓬子多糖。本发明一方面采用纤维素酶、果胶酶及木瓜蛋白酶三种复合酶对海蓬子细胞酶解,加速了细胞壁的破裂,同时降低了植物细胞壁内果胶、蛋白质、纤维素等生物大分子对多糖的束缚效果;另一方面本发明提取的多糖对α‑淀粉酶活性有良好的抑制效果,可应用于降血糖食品、药品及保健品。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种具有降血糖效果的海蓬子多糖的提取方法。
背景技术
海蓬子含有大量氨基酸和多种海洋矿物质。其中锌、硒,远高于一般的蔬菜,即后者的2~6倍;海蓬子中含有极高的钙,远高于牡蛎,即后者的3倍,同时也远高于牛奶,即后者5倍,海蓬子中还存在着大量有机态的碘,从品质角度来讲远优于食盐中所含有的无机碘。其所拥有的两种绿原酸衍生物也具有抗炎等多种作用,多糖在免疫调节等方面都发挥着巨大的作用,患有糖尿病等疾病的人群,可以选用海篷子进行治疗。
目前多糖的提取方法有超声波辅助提取(一种平卧菊三七叶粗多糖提取方法,CN109503728A),超滤膜过滤法(一种香菇多糖提取方法,CN109232763A),但是以上方法存在着提取效率低或者提取流程复杂,提取费用贵的特点。目前还没有酶解法对海蓬子多糖提取的报道。
发明内容
本发明的目的是提供一种具有降血糖效果的海蓬子多糖的提取方法,以海篷子为原料,通过两种方法提取海篷子多糖,确定不同单因素变量对多糖提取的影响,并进一步研究海篷子多糖对α-淀粉酶活性的抑制效果,研究海篷子提取物降血糖的应用领域。
为了实现上述发明目的,本发明采用以下技术方案:
一种具有降血糖效果的海蓬子多糖的提取方法,包括以下步骤:
步骤1,粉碎海蓬子;
步骤2,采用木瓜蛋白酶、果胶酶以及纤维素酶组成的复配酶,对海蓬子进行酶解;
步骤3,对酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,得到海蓬子多糖。
进一步地,步骤2中酶解的条件为pH 4~6,料液比1:30。
进一步地,步骤2中酶解温度为35℃~55℃。
进一步地,步骤2中酶解时采用的复配酶量为30mg~70mg。
进一步地,步骤2的复配酶中木瓜蛋白酶、果胶酶和纤维素酶的用量比为1:1:1~1:3:3。
有益效果:本发明的提取方法采用纤维素酶、果胶酶及木瓜蛋白酶三种复合酶对海蓬子酶解,加速了细胞壁的破裂,同时降低了植物细胞壁内果胶、蛋白质、纤维素等生物大分子对多糖的束缚效果;提高了提取率。同时,提取得到海篷子多糖对α-淀粉酶活性的抑制效果,拓宽了海篷子提取物的应用领域。
附图说明
图1 为本发明中酶解pH对多糖提取的影响结果。
图2 为本发明中酶解温度对多糖提取的影响结果。
图3 为本发明中酶总量对多糖提取的影响结果。
图4 为本发明中不同体积的海篷子多糖溶液对α-淀粉酶活性的抑制能力结果。
图5 为本发明中不同浓度的阿卡波糖溶液对α-淀粉酶活性的抑制能力结果。
具体实施方式
以下结合实施例对本发明做进一步详细说明。所用试剂或者仪器设备未注明生产厂商的,均视为可以通过市场购买的常规产品。
实施例1
(1)粉碎海蓬子;
(2)在pH值4和酶解温度35℃条件下,以料液比1:30,以复配比1:1:1加入30mg木瓜蛋白酶、果胶酶以及纤维素酶的复配酶,对海蓬子水解反应;
(3)对酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,得到海蓬子对α-淀粉酶有抑制效果的多糖。
实施例2
(1)粉碎海蓬子;
(2)在pH值6和酶解温度55℃条件下,以料液比1:30,以复配比1:2:1加入70mg木瓜蛋白酶、果胶酶以及纤维素酶的复配酶,对海蓬子水解反应;
(3)对酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,得到海蓬子对α-淀粉酶有抑制效果的多糖。
实施例3
(1)粉碎海蓬子;
(2)在pH值4.5和酶解温度40℃条件下,以料液比1:30,以复配比1:2:2加入40mg木瓜蛋白酶、果胶酶以及纤维素酶的复配酶,对海蓬子水解反应;
(3)对酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,得到海蓬子对α-淀粉酶有抑制效果的多糖。
实施例4
(1)粉碎海蓬子;
(2)在pH值5和酶解温度45℃条件下,以料液比1:30,以复配比1:2:3加入50mg木瓜蛋白酶、果胶酶以及纤维素酶的复配酶,对海蓬子水解反应;
(3)对酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,得到海蓬子对α-淀粉酶有抑制效果的多糖。
实施例5
(1)粉碎海蓬子;
(2)在pH值6和酶解温度50℃条件下,以料液比1:30,以复配比1:3:3加入60mg木瓜蛋白酶、果胶酶以及纤维素酶的复配酶,对海蓬子水解反应;
(3)对酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,得到海蓬子对α-淀粉酶有抑制效果的多糖。
性能评价
A.影响海蓬子多糖提取效果的单因素试验
实验方法
(1)标准曲线的绘制
采用苯酚-硫酸法,用紫外分光光度计在490nm下测量不同浓度的葡萄糖标准溶液的吸光度,得到标准曲线为y=0.0957x+0.0878,R2=0.9616,其中,y为吸光度,x为多糖含量。
(2)样品的测定
吸取2mL样品(若测量值较大,进行适当稀释调整),然后加入1mL6%苯酚及5mL浓硫酸,摇匀冷却,室温放置30分钟以后于490nm测光密度。以2mL水按同样显色操作为空白对照,以标准曲线计算多糖含量。
计算公式:
X=A×B/2
式中:X—样品的总糖含量,µg;A—由标准曲线得出的样品多糖质量,µg;
B—样品的总体积,mL; 2—所取样品体积,mL。
B. α-淀粉酶的活性
采用碘-淀粉比色法测定α-淀粉酶的活性,测定150µL、250µL、350µL、450µL、550µL浓度为100mg/mL的五个梯度的海篷子多糖溶液对α-淀粉酶活性的抑制能力。
图1比较了不同的酶解pH(4、4.5、5、5.5、6)对海蓬子多糖提取率的影响,对图1分析可知,酶解法提取海篷子多糖随着酶解pH的增大提取的多糖含量逐渐减少,查询资料知木瓜蛋白酶的最适作用pH范围为5.0~7.0,果胶酶的最适作用pH为3.0,果纤维素酶的最适作用pH范围为4.0~5.5,故最佳酶解pH为4.0左右。
图2比较了不同的酶解温度(35℃、40℃、45℃、50℃、55℃)对对海蓬子多糖提取率的影响,对图2分析可知,在一定温度范围内,随着酶解温度的升高,提取的海篷子多糖含量也随之增加。但是,当酶解温度超过50℃时,提取的多糖含量却降低,查询资料知木瓜蛋白酶的最适作用温度范围为50℃~60℃,果胶酶的最适作用温度为50℃,果纤维素酶的最适作用温度范围为45℃~65℃,由此可见,酶解法提取海篷子多糖最佳酶解温度为50℃左右。
图3比较了不同酶总量(30mg、40mg、50mg、60mg、70mg)对对海蓬子多糖提取率的影响,对图3分析可知,用酶解法提取海篷子多糖,当木瓜蛋白酶、果胶酶、纤维素酶的复配比为1:2:1时,提取海篷子多糖的含量随着酶总量的增加而增加。
根据公式计算出其不同浓度浓度梯度的海蓬子多糖溶液对α-淀粉酶活性的抑制率分别为25%、35%、44%、69%、87%,见图4;另外测定作为阳性对照的0.5mL的浓度为1mg/mL、2mg/mL、3mg/mL、4mg/mL、5mg/mL的五个梯度的阿卡波糖溶液对α-淀粉酶活性的抑制能力,根据公式计算出其对α-淀粉酶活性的抑制率分别为35%、37%、43%、55%、67%,见图5。
本发明的保护内容不局限于以上实施例。在不背离发明构思的精神和范围下,本领域技术人员能够想到的变化和优点都被包括在本发明中,并且以所附的权利要求为保护范围。
Claims (5)
1.一种具有降血糖效果的海蓬子多糖的提取方法,其特征在于:包括以下步骤:
步骤1,粉碎海蓬子;
步骤2,采用木瓜蛋白酶、果胶酶以及纤维素酶组成的复配酶,对海蓬子进行酶解;
步骤3,对酶解液用85%乙醇沉淀5h,真空旋转蒸发浓缩,得到海蓬子多糖。
2.根据权利要求1所述的提取方法,其特征在于:步骤2中酶解的条件为pH 4~6,料液比1:30。
3.根据权利要求1所述的提取方法,其特征在于:步骤2中酶解温度为35℃~55℃。
4.根据权利要求1所述的提取方法,其特征在于:步骤2中酶解时采用的复配酶量为30mg~70mg。
5.根据权利要求1所述的提取方法,其特征在于:步骤2的复配酶中木瓜蛋白酶、果胶酶和纤维素酶的用量比为1:1:1~1:3:3。
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