摘要: 黃花菜是我國傳統(tǒng)特色蔬菜干制品。為了挖掘黃花菜功能成分，采用硝酸調(diào)節(jié)水pH至1.8，提取黃花菜多糖，用Sevag法脫除蛋白，對黃花菜多糖基本特性、理化性質(zhì)和體外抗氧化活性進行了分析。結(jié)果表明：脫除蛋白后黃花菜多糖得率為0.72%，多糖含量為34.91%，半乳糖醛酸含量為26.42%。黃花菜多糖含有高酯果膠，甲酯化程度值為96.13%±0.3%。黃花菜多糖中性糖分主要由半乳糖、葡萄糖、木糖組成，其摩爾比為62.50:17.31:11.30。顯微觀察發(fā)現(xiàn)，黃花菜多糖有絮狀結(jié)構(gòu)，表面不平整、不連續(xù)。傅里葉變換紅外光譜（Fourier transform infrared，F(xiàn)TIR）表明，黃花菜多糖中含有較多的酯鍵。流變學特性分析表明，隨著剪切速率增加，黃花菜多糖溶液的表觀黏度先快速下降隨后維持在較低水平；在各濃度下，其G'均大于G''。黃花菜多糖峰 1分子量較高，Mw為1310.32 kDa；峰 2分子量相對小很多，Mw為83.81 kDa。抗氧化分析表明黃花菜多糖具有較強的2,2'-聯(lián)氮-雙-3-乙基苯并噻唑啉-6-磺酸自由基（2,2'-Azinobi-(3-ethylbenzthiazoline-6-sulphonate) radical，ABTS+·）清除能力和鐵離子還原能力（Ferric reducing antioxidant power，F(xiàn)RAP）。研究結(jié)果為深入了解黃花菜多糖理化性質(zhì)及其生物活性的開發(fā)利用提供了依據(jù)。

Abstract: Daylily is a traditional and typical dry product in our country. In order to explore the functional components from daylily, daylily polysaccharides were extracted with water adjusted to pH1.8 using nitric acid. Proteins were removed by the Sevag method. The basic characteristics, physical and chemical properties and in vitro antioxidant activity of the daylily polysaccharides were analyzed. The results showed that the yield of daylily polysaccharides after protein removal was 0.72%, the polysaccharide content was 34.91%, and the galacturonic acid content was 26.42%. Daylily polysaccharide contains high-ester pectin, and the degree of methyl esterification was 96.13%±0.3%. The neutral sugar of daylily polysaccharide was mainly composed of galactose, glucose and xylose, and its molar ratio was 62.50:17.31:11.30. Microscopic observation revealed that the daylily polysaccharide had a flocculent structure, and the surface was uneven and discontinuous. The Fourier transform infrared (FTIR) diagram showed that the daylily polysaccharides contained more ester bonds. Analysis of the rheological properties showed that as the shear rate increased, the apparent viscosity of the daylily polysaccharide solution decreased rapidly and then maintained at a low level. At each concentration, its G' was greater than G''. The molecular weight of daylily polysaccharide peak 1 was relatively high, with Mw of 1310.32 kDa. Peak 2 molecular weight was relatively small, with Mw of 83.81 kDa. The rheological properties of the daylily polysaccharide solution showed that the apparent viscosity of the polysaccharide decreased rapidly as the shear rate increased, its G' was greater than G" at all concentrations. Results from antioxidant analysis showed that daylily polysaccharides possessed strong 2,2'-azinobi-(3-ethylbenzthiazoline-6-sulphonate) radical (ABTS+·) scavenging ability and Ferric reducing antioxidant power (FRAP) ability. This study could provide a profound understanding on the physical and chemical properties of daylily polysaccharides and provide a basis for the development and utilization of their biological activities.

圖  1   脫除蛋白對黃花菜多糖的得率（A）、蛋白質(zhì)（B）、多糖（C）、GalUA（D）含量的影響

Figure  1.   Effect of the protein removal on the content of the daylily polysaccharide yield (A), protein (B), polysaccharide (C) and GalUA (D)

圖  2   高效陰離子交換色譜圖

Figure  2.   High performance anion exchange chromatography

圖  3   掃描電鏡觀察黃花菜多糖

注：A：50×；B：200×；C：2000×；D：4000×。

Figure  3.   SEM observation of daylily polysaccharide

圖  4   黃花菜多糖的紅外光譜圖

Figure  4.   Infrared spectra of daylily polysaccharide

圖  5   黃花菜多糖的流變曲線（A）、應變掃描曲線（B）、頻率掃描曲線（C）

Figure  5.   Rheological curve (A), strain sweep curve (B), frequency sweep curve (C) of daylily polysaccharide

圖  6   黃花菜多糖的HPSEC色譜圖

Figure  6.   HPSEC chromatogram of daylily polysaccharide

圖  7   黃花菜多糖的ABTS+·清除能力（A）、FRAP能力（B）

Figure  7.   Daylily polysaccharide ABTS+· scavenging ability (A), FRAP ability (B)

表  1   黃花菜多糖中單糖組成

Table  1   Monosaccharide composition of daylily polysaccharides

組分L-巖藻糖L-鼠李糖L-阿拉伯糖D-半乳糖D-葡萄糖D-木糖D-半乳糖醛酸D-葡萄糖醛酸 摩爾比（%）0.17±0.072.45±0.376.36±0.5055.90±2.0418.66±1.1513.46±0.791.85±0.411.15±0.05

表  2   黃花菜多糖的分子量分布情況

Table  2   Molecular weight distribution of daylily polysaccharide

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