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分别在酸性和碱性条件下通过氧化降解制备了两种黄原胶寡糖XG-H 和XG-OH。红外光谱法对黄原胶寡糖的结构进行表征,凝胶渗透色谱法测定黄原胶寡糖的分子量,紫外可见分光光度法测定黄原胶寡糖的丙酮酸和还原糖含量,考察了两种黄原胶寡糖的抗氧化性能和非酶糖基化(NEG)的抑制作用。结果表明,XG-H和XG-OH 都表现出一定的抗氧化能力且XG-OH强于XG-H;XG-OH促进5-羟甲基糠醛(非酶糖基化中间产物)的生成,但可显著抑制非酶糖基化荧光末端产物的生成。而XG-H 表现出非酶糖基化促进作用。这可能与两种黄原胶寡糖的丙酮酸和还原糖含量有关。
Two xanthan oligosaccharides XG-H and XG-OH were prepared by oxidative degradation under acidic and basic conditions, respectively. The structure of xanthan gum oligosaccharides was characterized by infrared spectroscopy. The molecular weight of xanthan gum oligosaccharides was determined by gel permeation chromatography. The contents of pyruvic acid and reducing sugar of xanthan gum oligosaccharides were measured by ultraviolet spectrophotometry. Antioxidant activity and non-enzymatic glycosylation (NEG) inhibition of xanthan oligosaccharides. The results showed that both XG-H and XG-OH showed some antioxidant capacity and XG-OH was stronger than that of XG-H. XG-OH promoted the formation of 5-hydroxymethylfurfural (non-enzymatic glycosylation intermediate) But significantly inhibits the production of non-enzymatic glycated fluorescent end products. While XG-H showed non-enzymatic glycosylation promotion. This may be related to the two kinds of xanthan oligosaccharides pyruvate and reducing sugar content.