| 基于UPLC-Q-TOF-MS的黄精炮制前后低聚糖成分分析及抗氧化活性研究 |
| 投稿时间：2024-04-03 修订日期：2024-06-03 点此下载全文
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| 基金项目:国家“重大新药创制”科技重大专项(2018YFC1706500) |
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| 中文摘要:目的：探究黄精酒制前后低聚糖的成分种类、变化情况以及生、酒黄精低聚糖抗氧化活性。方法：采用超高效液相色谱-串联四极杆飞行时间高分辨质谱对PMP衍生化后的聚糖进行成分分析,采用DPPH自由基清除法和ABTS+自由基清除法测定其体外抗氧化活性,利用秀丽隐杆线虫测定体内抗氧化活性。结果：在生、酒黄精低聚糖中同时检测到蔗糖、棉子糖、蔗果三糖和蔗果四糖四种低聚糖,蔗糖、蔗果三糖、蔗果四糖在炮制后减少,棉子糖、蜜二糖、蔗果五糖、蔗果六糖在炮制后未检测出,葡萄糖、果糖和半乳糖三种单糖含量增加；生、酒黄精低聚糖对DPPH自由基、ABTS+自由基的EC50分别为1.89 mg/mL,2.81 mg/mL与0.39 mg/mL,0.66 mg/mL；生、酒黄精低聚糖对秀丽隐杆线虫热应激和氧化应激损伤具有良好的缓解作用。结论：黄精经炮制后低聚糖成分生变化；黄精低聚糖具有一定的体外抗氧化能力和体内抗氧化作用,酒制后活性增强。以上结果可为黄精炮制前后作用改变提供依据,对黄精的开发利用具有一定的参考意义。 |
| 中文关键词:黄精 低聚糖 炮制 抗氧化 |
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| Analysis of oligosaccharide components and antioxidant activity of Polygonati Rhizoma before and after processing based on UPLC-Q-TOF-MS |
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| Abstract:Objective: To explore the types and changes of oligosaccharides and the antioxidant activities of raw and distilled Polygonati Rhizoma oligosaccharides before and after the preparation of the processed Polygonati Rhizoma. Methods: The composition of the derivatized glycans of PMP was analyzed by ultra-performance liquid chromatography-tandem quadrupole time-of-flight high-resolution mass spectrometry, and the antioxidant activity of PMP derivatized glycans was determined by DPPH free radical scavenging method and ABTS+ free radical scavenging method, and the antioxidant activity was determined by Caenorhabditis elegans in vivo. Results: Four oligosaccharides were detected in Polygonati Rhizoma and processed Polygonati Rhizoma oligosaccharides at the same time, sucrose, sucrose triose and sucrose tetrasaccharides were detected at the same time, sucrose, sucrose triose and sucrose tetraose decreased after processing, raffinose, sucrose disaccharide, sucrose pentose and sucrose were not detected after processing, and the contents of glucose, fructose and galactose increased. The EC50s of Polygonati Rhizoma and processed Polygonati Rhizoma oligosaccharides against DPPH free radical and ABTS+ free radical were 1.89 mg/mL and 2.81 mg/mL and 0.39 mg/mL and 0.66 mg/mL, respectively. Polygonati Rhizoma and processed Polygonati Rhizoma oligosaccharides have a good alleviating effect on heat stress and oxidative stress damage in Caenorhabditis elegans. Conclusion: The composition of oligosaccharides changed after processing of Polygonati Rhizoma. Polygonati Rhizoma oligosaccharides have a certain antioxidant capacity in vitro and antioxidant effect in vivo, and the activity is enhanced after winemaking. The above results can provide a basis for the change of the effect of Polygonati Rhizoma before and after processing, and have certain reference significance for the development and utilization of Polygonati Rhizoma. |
| keywords:Polygonati Rhizoma oligosaccharide processing antioxidant |
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