CN114685694A - 一种茭白中性多糖及其制备方法 - Google Patents
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
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- C—CHEMISTRY; METALLURGY
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- General Health & Medical Sciences (AREA)
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Abstract
本发明公开了一种茭白中性多糖及其制备方法,其制备工艺包括下述步骤:茭白切片、烘干、粉碎后,经乙醇提取去除脂质杂质后,利用纯水加热回流提取,得茭白水提液;将所得茭白粗多糖,加入淀粉酶除去淀粉,经膜过滤浓缩后,加入乙醇沉淀;离心,取沉淀,复溶后,去除蛋白,得到茭白粗多糖;茭白粗多糖溶解后,上样到弱阴离子交换树脂柱,吸附去去除酸性多糖,收集不保留的中性多糖,经浓缩、透析、离心、冷冻干燥得精制茭白中性多糖。所制备的茭白中性多糖具有明确的结构和多种潜在应用价值,可用于功能食品开发,以及用作化妆品和医药辅料。
Description
技术领域
本发明属于中药和保健品技术领域,涉及一种茭白中性多糖及其制备方法。
背景技术
茭白(Zizania latifolia),古称菰,为禾本科菰属(Zizania Linnaeus)多年生水生宿根草本植物,喜沼泽多湿环境,原产于中国和东南亚。我国茭白品种资源丰富,主要分布在淮河流域以南,是我国仅次于莲藕的第二大水生蔬菜。除了作为蔬菜食用之外,传统方剂和现代医学认为茭白还有一定的保健和药用功能,例如可以止渴、开胃、预防高血压和动脉硬化等。茭白营养丰富,富含多种矿物质和维生素,目前国内茭白品种众多,品质差异也较大,不同茭白品种在木质素、可溶性蛋白、游离氨基酸、糖类物质等综合品质上存在显著性差异。茭白肉质茎内含有丰富的膳食纤维,能有效防治肠道疾病,目前国内对茭白的研究相对不足,茭白应用范围虽广,但单开发程度却比较低。在日本,茭白早已被开发成各种保健食品和化妆品。对茭白的化学成分进行深层次挖掘的意义较大,目前对茭白的化学成分研究多集中于小分子黄酮类化合物上,对茭白多糖的研究如结构相对较少。品种的多样性和制备提纯工艺的差异性,造成多糖制备种类的差异性,所含单糖的结构、组成及含量不同,可能会导致多糖空间结构差异,从而导致生物活性不同。多糖由于组成糖单元种类繁多,糖单元之间的连接方式复杂,结构作为功能活性的基础,深入阐释多糖结构,能为进一步的结构活性关系研究提供明确的支撑,进而为天然多糖深入开发和结构改造,提供理论支撑。因此,需要加大对茭白多糖的研究,区分提取和纯化步骤,并测定多糖的单糖组成及其结构表征,为后续探究生物活性与机制打下基础。
现代药理学研究表明发现,茭白多糖表现出良好的自由基清除,抗氧化和免疫调节等功效。纵观目前茭白多糖的研究现状,发现存在单个多糖成分与结构解析较少、相关化合物的提取和含量测定研究不足、大部分活性作用机制与结构的关系尚不明确等需要解决的问题。因此,为了进一步开发茭白多糖的药用价值,需要对茭白化学组分、多糖制备工艺、单一组分结构、药理作用及其关系进行深入系统研究。
因此,有必要研发一种茭白中性多糖及其制备方法。
发明内容
本发明目的是提供一种茭白中性多糖及其制备方法,解决上述问题。
本发明的技术方案是:
一种茭白中性多糖,所述茭白中性多糖的分子量为103kDa、所述茭白中性多糖中的单糖为葡萄糖、半乳糖、木糖和阿拉伯糖,所述葡萄糖、半乳糖、木糖和阿拉伯糖的摩尔比为76.68:10.22:7.48:5.61,所述茭白中性多糖的主链以→3)-β-D-Glcp-(1→和→4)-β-D-Glcp-(1→为连接,主链葡萄糖残基摩尔比为25.44:54.45,支链以→4,6)-β-D-Glcp-(1→和→3,6)-β-D-Glcp-(1→为连接,支链葡萄糖残基摩尔比为1.40:1.70,末端为β-D-Glcp-(1→,所述茭白中性多糖的结构式为:
本发明的另一种技术方案是:
一种茭白中性多糖的制备方法,该方法包括:
(1)提取:将茭白切片,在温度为60℃的条件下烘干6~8h,粉碎过200目筛后,获得茭白粉末,所述茭白粉末经乙醇提取去除脂质杂质后,获得提纯粉末,利用纯水加热回流提取,得到茭白水提液;
(2)初步纯化:在所述茭白水提液中加入淀粉酶,除去淀粉,获得茭白多糖溶液,经超滤膜过滤浓缩去除小分子物质后,加入乙醇沉淀;在转速为3500rpm的条件下离心15min,取沉淀,加去离子水搅拌充分溶解后,去除蛋白,得到茭白粗多糖;
(3)精制:将所述茭白粗多糖溶解后,上样到弱阴离子交换树脂柱,吸附去除酸性多糖,收集水洗脱的中性多糖,经减压浓缩、透析、在转速为4500rpm的条件下离心15min、冷冻干燥得到精制茭白中性多糖。
进一步的,在步骤(1)中,所述茭白粉末经乙醇提取去除脂质杂质的具体过程为:在所述茭白粉末中加入浓度为75%~95%的乙醇,在温度为65℃的条件下回流提取1.5h,其中,所述茭白粉末与所述乙醇的重量体积比为1g:10mL。
进一步的,在步骤(1)中,所述利用纯水加热回流提取的具体过程为:所述提纯粉末与所述纯水按料液重量体积比为1g:20mL的比例混合,在温度为100℃的条件下提取时间3h,重复三次。
进一步的,在步骤(2)中,所述在所述茭白水提液中加入淀粉酶除去淀粉的具体过程为:在所述茭白水提液中加入去离子水,在温度为80℃的条件下以400~600rpm的转速搅拌,直至完全溶解,加入耐高温淀粉酶,在温度为85℃的条件下搅拌2h,获得茭白多糖溶液,其中,所述茭白水提液中多糖与所述耐高温淀粉酶的重量体积比为1g:1mL~1g:1.2mL。
进一步的,在步骤(2)中,所述加入乙醇沉淀的具体过程为:在所述茭白多糖溶液中加入无水乙醇,直至溶液中乙醇的体积分数为75%。
进一步的,在步骤(2)中,所述去除蛋白的具体过程为:在所述茭白多糖溶液中加入Sevage试剂,离心取上层水溶液,重复步骤多次,其中,所述茭白多糖溶液与所述Sevage试剂的料液体积比为1:5。
进一步的,在步骤(3)中,所述弱阴离子交换树脂柱中的弱离子交换树脂为琼脂糖、葡聚糖、聚甲基丙酰胺基质中的任意一种,表面键合相为二乙基氨基乙基。
进一步的,在步骤(3)中,所述透析的截留分子量>3.5kDa。
本发明提供了一种茭白中性多糖及其制备方法,从茭白中提取并纯化得到单一组分纯多糖,并通过结构鉴定得出其结构单元和基本组成,为茭白多糖的深度开发及其药理作用研究提供参考,该方法工艺操作简单、成本低、温和,采用该方法制备的茭白中性多糖纯度高、化学组分清晰、多糖结构明确,该茭白中性多糖具有明确的结构和多种潜在应用价值,可用于功能食品开发,以及用作化妆品和医药辅料。
附图说明
图1为实施例1中茭白中性多糖的紫外光谱图;
图2为实施例1中茭白中性多糖的单糖组成分析图;
图3为实施例1中茭白中性多糖的扫描电镜图;
图4为实施例1中茭白中性多糖的一维核磁共振波谱图(1H-NMR,13C-NMR);
图5为实施例1中茭白中性多糖的二维核磁共振波谱图(1H-1H COSY图,1H-1HTOCSY图,1H-13C HSQC图,1H-13C HMBC图,1H-1H ROESY图)。
具体实施方式
本发明的目的是提供一种茭白中性多糖的制备工艺,所制备的茭白中性多糖,分子量为103kDa、单糖组成摩尔比为葡萄糖:半乳糖:木糖:阿拉伯糖=76.68:10.22:7.48:5.61组成,主链以→3)-β-D-Glcp-(1→和→4)-β-D-Glcp-(1→为连接、主链葡萄糖残基摩尔比为25.44:54.45、支链以→4,6)-β-D-Glcp-(1→和→3,6)-β-D-Glcp-(1→连接,支链葡萄糖残基摩尔比为1.40:1.70、末端为β-D-Glcp-(1→。茭白中性多糖结构为:
为使本发明的上述目的、特征和优点能够更加明显易懂,下面结合具体实施例进一步说明本发明的技术方案。但是本发明不限于所列出的实施例,还应包括在本发明所要求的权利范围内其他任何公知的改变。
此处所称的“一个实施例”或“实施例”是指可包含于本发明至少一个实现方式中的特定特征、结构或特性。在本说明书中不同地方出现的“在一个实施例中”并非均指同一个实施例,也不是单独的或选择性的与其他实施例互相排斥的实施例。
实施例1
步骤1:提取。
将市售茭白去皮,切片,晾晒并烘干,粉碎,过200目筛,收取细粉。取1000g细粉,加入75%乙醇10L,65℃回流提取1.5h,过滤取滤渣;重复回流提取一次,以除去小分子糖类、脂类等杂质。
回流结束后,将醇不溶性固体粉末于65℃烘箱内烘干,备用。
取烘干的醇不溶性固体粉末500g,按照1:20的料液比加入10L去离子水,100℃沸水提取3小时,离心(4500rpm 15min,下同)分离液体和固体粉末;重复提取3次。
合并3次提取所得的滤液,将滤液过滤,以除去不溶性颗粒物,4℃冰箱保存。
步骤2:初步纯化。
超滤浓缩。采用膜截留分子量规格为10kDa的超滤膜,在保证压力不超过超滤组件最大压力0.1MPa情形下,以最大流速进行超滤截留浓缩。待样本体积浓缩至原液体积的1/10左右时,向浓缩液中加入10倍体积的去离子水再次进行超滤;重复以上操作2次,尽可能完全去除茭白水提液中的小分子物质,最终浓缩至1L左右。
醇沉得粗多糖。将无水乙醇加入到上述的1L左右的浓缩液中醇沉干燥,边加边搅拌,调节最终的醇浓度为75%,4℃冰箱过夜沉淀,离心(3500rpm15min),取沉淀,60℃烘箱中烘干,即得茭白粗多糖。
将粗多糖5.8g,溶于500mL去离子水中,加热到80℃,搅拌使其充分溶解,加入耐高温淀粉酶6mL(约180U)除淀粉,于85℃条件下维持2h。选用0.1mol/L碘液测试直至除淀粉完成。
用1M盐酸调节溶液pH为4-5之间,离心,取上清液,用1M氢氧化钠溶液将溶液pH调至中性,旋蒸浓缩至200mL左右。
向上述溶液中加入40mL Sevage试剂(氯仿:正丁醇=5:1)以除蛋白,分液漏斗内充分摇匀10min,离心,取上层水溶液,弃蛋白层和有机试剂层,重复以上步骤4次,旋蒸浓缩,彻底除去有机溶剂。
加入少量去离子水溶解后,装于截留分子量为3.5kDa的透析袋内,连续透析三天。
步骤3:精制。采用苏州汇通色谱分离纯化有限公司层析柱,DEAE-纤维素(2.6×30cm)纯化。
多糖样本制成50mg/mL的样本溶液,涡旋使得充分溶解后,离心(10000rpm,15min),取上清5mL并过0.22μm水系滤膜后进样,中压制备液相流速8mL/min,收集水洗脱液,即为茭白中性多糖。
减压浓缩,3.5kDa透析袋透析,离心、冷冻干燥样本,冻干后样本称重,阴凉干燥处保存。
经测定,茭白中性多糖的蛋白含量0.6%,总糖含量90.65%。
对实施例1中所得的产品分别进行紫外分析、单糖组成分析、扫描电镜形态分析、红外分析、甲基化测试、核磁共振分析。
(1)紫外分析
取样本2mg,加入4mL去离子水,涡旋制成0.5mg/mL的样本溶液,以去离子水为空白对照,采用紫外分光光度计于190-700nm波长范围内进行全波长扫描,观察样本的吸收情况。请参阅图1,图1为实施例1中茭白中性多糖的紫外光谱图。如图1所示,其在280和260nm处不存在吸收,表示此茭白中性多糖基本不存在蛋白和核酸类杂质。
(2)单糖组成分析
配制2M三氟乙酸(TFA),在离心管中加入适量的超纯水,准确称量2.28gTFA,将溶液转至10mL容量瓶内进行定容。称量茭白中性多糖样本10mg溶解于1mL超纯水中,加入等体积配好的2M TFA溶液使样本终浓度为5mg/mL,TFA浓度为1M,转移样本至棕色降解瓶中,用保鲜膜封口,置于预热到100℃的鼓风干燥箱内,降解10h。
每瓶取适量体积的降解液,减压浓缩除去多余的TFA,定容,稀释到100ppm浓度后,微孔滤膜过滤后进行分析。
对降解产物中的单糖组成,采用高效阴离子交换色谱-脉冲安培检测器(HPAEC-PAD)进行分析,用不同单糖标准品的保留时间进行比对,色谱柱:CarbopacPA1(4.6×250mm,Dionex,ThermoFisher,USA),并且可以通过外标法对不同的单糖进行定量分析。色谱条件:前10分钟内,100%A相等度洗脱,后30min,B相从0%升到100%进行梯度洗脱;柱温:30℃;进样体积:20μL;流速:1mL/min。请参阅图2,图2为实施例1中茭白中性多糖的单糖组成分析图。如图2所示,此茭白多糖为中性糖组分,以葡萄糖为主要单糖,含有极少量的岩藻糖,鼠李糖,阿拉伯糖,半乳糖和木糖,部分单糖摩尔比为葡萄糖:半乳糖:木糖:阿拉伯糖=76.68:10.22:7.4:5.61。
(3)分子量测定
称量多糖组分10mg,溶解于1mL超纯水中,12000rpm离心取上清液过0.22μm微孔滤膜后,采用体积排阻色谱串联十八角度激光散射仪-示差折光检测器(GPC-MALLS-RI)进行分析。色谱条件:色谱柱:TSK-G4000PWxl色谱柱(7.5×300mm,日本TOSOH公司);流动相:80%80mM醋酸铵+20%甲醇等度洗脱;流速:0.1mL/min;进样量:10μL;dn/dc(mL/g)=0.1380;柱温:35℃。实验表明,此茭白中性多糖,数均分子量为28.3kDa,重均分子量为103kDa。
(4)扫描电镜分析
按照EVO 18扫描电镜的仪器说明要求拍摄样本的扫描电镜图,操作步骤简述如下:在金属导电盘山贴上具有粘性的双面导电胶带,取适量冻干样本粉末平铺于导电胶带上,详细记录样本所在位置的编号,于真空条件下对样品表面进行喷金操作,制样完毕后,将样本放入电镜仪器后,待真空度达到3×10-3以下后,进行样本图像拍摄。请参阅图3,图3为实施例1中茭白中性多糖的扫描电镜图。如图3所示,此茭白中性多糖冻干样本,组分之间连接紧密,存在明显的片状结构。
(5)红外分析
使用VERTEX 70红外光谱仪,采用衰减全反射(Attenuated Total Reflectance,ATR)的方法测定样本红外光谱图,操作步骤简述如下:打开红外光谱仪,连接好操作软件后,设置好仪器相关参数:光栅直径6mm,分辨率4cm-1,采集范围600-4000cm-1,用无水乙醇擦拭完ATR晶体表面,待乙醇挥发完全后,先扫描空白背景,然后扫描样品,记录样本红外光谱图。
实施例1中制得的茭白中性多糖在3337cm-1处存在大而宽的强吸收峰,此为糖单元环上-OH的伸缩振动峰,多糖作为多羟基化合物,在3500cm-1附近会有一个宽广的吸收峰;在2928cm-1处也存在吸收峰,此处的吸收峰归属于-CH的伸缩振动;在1148cm-1存在吸收峰,此为糖环上C-O-C的弯曲振动吸收峰,吸收峰1021cm-1和961cm-1属于C-O和C-H伸缩振动及C-O弯曲振动峰,899cm-1属于β-吡喃糖环上糖苷键C-H的变形振动吸收峰,表明此多糖是主要含有β糖苷键连接的聚糖。
(6)甲基化测试
称取糖样本,参与甲基化反应,后酸碱水解,进行GC-MS检测。测试条件为:毛细管柱HP-5,程序升温50-250℃,10℃/min,进样口温度为260℃,N2流苏1mL/min。测定甲基化产物。请参阅表1,表1为实施例1中甲基化产物GC-MS分析表,如表1所示,此茭白中性多糖中,存在大量葡萄糖糖残基,总比例高达93%,可能是种高度分支的葡聚糖,主要为1,4-Glc,1,3-Glc,1,4,6-Glc,1,3,6-Glc,1,6-Glc及t-Glc六种类型的葡萄糖残基,其中1,4-Glc,1,3-Glc的比例也比较高,分别为54.5%和25%,说明此多糖可能主要通过1,4和1,3糖苷键相连形成多糖链,含量相对少的1,4,6-Glc,1,3,6-Glc组成支链。
表1
(7)核磁共振分析
称取样本20mg,用95%D2O配制成5%浓度的溶液,搅拌过夜使其充分溶解,冷冻干燥,然后用99%D2O溶解冻干样本,于298K和323K温度下,进行一维,二维核磁共振实验,1H谱分析时外磁场频率为600MHz,扫描次数16次,TSP定标零点,13C谱分析时,外磁场频率为150MHz,扫描次数10240次,二维核磁同核相关谱:1H-1H相关谱(1H-1H COSY,1H-1H TOCSY,1H-1H ROESY,1H-1H NOESY),请参阅图4,图4为实施例1中茭白中性多糖的一维核磁共振波谱图(1H-NMR,13C-NMR)。如图4所示,依据糖化学位移特性,表示此多糖含β构型的吡喃葡萄糖残基,具体碳氢归属请参阅表2,表2为茭白中性多糖核磁共振氢谱和碳谱的化学位移归属表,如表2所示,编号残基中碳氢化学位移归属标识在图4中;二维核磁异核相关谱:1H-13C相关谱(1H-13C HSQC,1H-13C HMBC,1H-13C HSQC-TOCSY),进一步对结构进行解析,帮助表2的整合。请参阅图5,图5为实施例1中茭白中性多糖的二维核磁共振波谱图(1H-1H COSY图,1H-1H TOCSY图,1H-13C HSQC图,1H-13C HMBC图,1H-1H ROESY图)。如图5所示,茭白中性多糖中的葡聚糖属于β-构型的葡聚糖,葡萄糖残基主要有5种类型,分别为→3)-β-D-Glcp-(1→,→3,6)-β-D-Glcp-(1→,→4)-β-D-Glcp-(1→,→4,6)-β-D-Glcp-(1→,β-D-Glcp-(1→,与甲基化结果具有较好的一致性,根据甲基化给出的相关糖残基的比例关系,最终推测糖链结构。
表2
综合对茭白中性多糖的紫外光谱、单糖组成、分子量、甲基化分析及核磁共振测定及分析结果,推测此多糖的特征为:
1)茭白中性多糖,单糖组成及摩尔比为:葡萄糖:半乳糖:木糖:阿拉伯糖=76.68:10.22:7.48:5.61;
2)茭白中性多糖主链以→3)-β-D-Glcp-(1→和→4)-β-D-Glcp-(1→为连接,主链葡萄糖残基摩尔比为25.44:54.45;支链以→4,6)-β-D-Glcp-(1→和→3,6)-β-D-Glcp-(1→连接,支链葡萄糖残基摩尔比为1.40:1.70;末端为β-D-Glcp-(1→。
实施例2
步骤1:提取。乙醇提取回流采用95%乙醇。
步骤2:初步纯化。膜过滤,超滤膜截留分子量规格为3kDa。
步骤3:精制。采用苏州汇通色谱分离纯化有限公司层析柱,DEAE Sepharose FF树脂填料纯化。
其他实验步骤同实施例1。
实施例3
步骤1:提取。乙醇提取回流采用75%乙醇。
步骤2:初步纯化。膜过滤,超滤膜截留分子量规格为3kDa。
步骤3:精制。采用苏州汇通色谱分离纯化有限公司层析柱,DEAE Sephadex A-25树脂填料纯化。
其他实验步骤同实施例1。
应说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (9)
2.一种茭白中性多糖的制备方法,其特征在于,包括步骤:
(1)提取:将茭白切片,在温度为60℃的条件下烘干6~8h,粉碎过200目筛后,获得茭白粉末,所述茭白粉末经乙醇提取去除脂质杂质后,获得提纯粉末,利用纯水加热回流提取,得到茭白水提液;
(2)初步纯化:在所述茭白水提液中加入淀粉酶,除去淀粉,获得茭白多糖溶液,经超滤膜过滤浓缩去除小分子物质后,加入乙醇沉淀;在转速为3500rpm的条件下离心15min,取沉淀,加去离子水搅拌充分溶解后,去除蛋白,得到茭白粗多糖;
(3)精制:将所述茭白粗多糖溶解后,上样到弱阴离子交换树脂柱,吸附去除酸性多糖,收集水洗脱的中性多糖,经减压浓缩、透析、在转速为4500rpm的条件下离心15min、冷冻干燥得到精制茭白中性多糖。
3.根据权利要求2所述的一种茭白中性多糖的制备方法,其特征在于,在步骤(1)中,所述茭白粉末经乙醇提取去除脂质杂质的具体过程为:在所述茭白粉末中加入浓度为75%~95%的乙醇,在温度为65℃的条件下回流提取1.5h,其中,所述茭白粉末与所述乙醇的重量体积比为1g:10mL。
4.根据权利要求2所述的一种茭白中性多糖的制备方法,其特征在于,在步骤(1)中,所述利用纯水加热回流提取的具体过程为:所述提纯粉末与所述纯水按料液重量体积比为1g:20mL的比例混合,在温度为100℃的条件下提取时间3h,重复三次。
5.根据权利要求2所述的一种茭白中性多糖的制备方法,其特征在于,在步骤(2)中,所述在所述茭白水提液中加入淀粉酶除去淀粉的具体过程为:在所述茭白水提液中加入去离子水,在温度为80℃的条件下以400~600rpm的转速搅拌,直至完全溶解,加入耐高温淀粉酶,在温度为85℃的条件下搅拌2h,获得茭白多糖溶液,其中,所述茭白水提液中多糖与所述耐高温淀粉酶的重量体积比为1g:1mL~1g:1.2mL。
6.根据权利要求5所述的一种茭白中性多糖的制备方法,其特征在于,在步骤(2)中,所述加入乙醇沉淀的具体过程为:在所述茭白多糖溶液中加入无水乙醇,直至溶液中乙醇的体积分数为75%。
7.根据权利要求2所述的一种茭白中性多糖的制备方法,其特征在于,在步骤(2)中,所述去除蛋白的具体过程为:在所述茭白多糖溶液中加入Sevage试剂,离心取上层水溶液,重复步骤多次,其中,所述茭白多糖溶液与所述Sevage试剂的料液体积比为1:5。
8.根据权利要求2所述的一种茭白中性多糖的制备方法,其特征在于:在步骤(3)中,所述弱阴离子交换树脂柱中的弱离子交换树脂为琼脂糖、葡聚糖、聚甲基丙酰胺基质中的任意一种,表面键合相为二乙基氨基乙基。
9.根据权利要求2所述的一种茭白中性多糖的制备方法,其特征在于:在步骤(3)中,所述透析的截留分子量>3.5kDa。
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