Structure and Biological Activities in Vitro Analysis of Polysaccharide from Coconut (Cocos nucifera L.) Haustorium

被引：0
|
作者：
Zhang Y. [1 ,2 ]
Chen Y. [3 ]
Wen Y. [1 ]
Tang M. [1 ]
Song F. [1 ]
Zhu T. [3 ]
Zhang Y. [1 ,2 ]
机构：
[1] Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, National Center of Important Tropical Grops Engineering and Technology Research (Coconut Center), Hainan Engineering Center of Coconut Further Processing, Wenchang
[2] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an
[3] College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 17期
关键词：
coconut haustorium polysaccharide; free radical scavenging; monosaccharide composition; structural analysis; α-glucosidase inhibiting ability;
D O I：
10.13386/j.issn1002-0306.2021010204
中图分类号：
学科分类号：
摘要：
Coconut haustorium polysaccharide (CHP) was prepared by the method of water extraction and alcohol precipitation, its structural characteristics consist of monosaccharide composition, molecular weight size and distribution and infrared spectrum and biological activities in vitro such as antioxidant and hypoglycemic enzyme inhibiting activities were also analyzed. Results showed that CHP was an acidic heteropolysaccharide with the content of neutral sugar and uronic acid of 42.33% and 21.34%, which might contain pyran ring structure. Monosaccharide composition analysis indicated that CHP was mainly composed of fucose, rhamnose, arabinose, galactose, glucose, xylose and galacturonic acid and the molar ratio was 1.00:4.40:21.27:21.07:51.76:7.06:4.33. Molecular weight analysis showed that the CHP was composed of three components, of which peak 3 was the main component with the molecular weight of 1.53×104 g/moL. Besides, DPPH and hydroxyl radical scavenging rate of CHP at 6 mg/mL were 82.49% and 85.83%, respectively. And its inhibition rate on α-glucosidase was 69.91% at 100 mg/mL. These research results could provide data support for the processing and utilization of coconut haustorium in functional food or medicine. © The Author(s), 2021.
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页码：78 / 84
页数：6
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