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酶催化糖基转移反应在改善罗汉果苦味皂苷口味中的应用(PDF)

《广西植物》[ISSN:1000-3142/CN:45-1134/Q]

期数:
2015年06期
页码:
782-785
栏目:
罗汉果专题论文
出版日期:
2015-11-20

文章信息/Info

Title:
Improve the taste of bitter mogroside by enzymatic glycosylation method
文章编号:
1000-3142(2015)06-0782-04
作者:
王 磊12 刘金磊1 卢凤来1 宋云飞2 李元元2 李典鹏1*
1. 广西植物功能物质研究与利用重点实验室, 广西植物研究所, 广西 桂林 541006; 2. 桂林莱茵生物科技股份有限公司, 广西 桂林 541199
Author(s):
WANG Lei12 LIU Jin-Lei1 LU Feng-Lai1 SONG Yun-Fei2 LI Yuan-Yuan2 LI Dian-Peng1*
1. Guangxi Key Laboratory for Functional Phytochemicals Research and Utilization, Guangxi Institute of Botany, Guilin 541006, China; 2. Guilin LAYN Natural Ingredients Corp., Guilin 541199, China
关键词:
罗汉果皂苷 葡萄糖转移酶 酶应用
Keywords:
mogroside gluconeogenesis application of enzymes
分类号:
Q814.9
DOI:
10.11931/guihaia.gxzw201405003
文献标识码:
A
摘要:
罗汉果皂苷II是罗汉果嫩果的主要皂苷成分,味道极苦,在罗汉果生产季节的末期大量滞长果(苦果)因为天气原因而产生,这些滞长果因体内的苦味皂苷尚未转化为甜味皂苷而被丢弃; 另外,在罗汉果甜苷提取行业中,脱苦工艺同样会产生大量的苦味罗汉果皂苷II。但在化学结构上,罗汉果苦味皂苷与甜味皂苷拥有完全相同的苷元部分,仅存在葡萄糖残基数目和位置的差别。该研究通过酶催化糖基转移反应将新的葡萄糖基团引入苦味的罗汉果皂苷II中,可以延长其糖链,从而达到改善其口味的目的。该研究从原料选择、糖源选择以及反应温度等多方面考察了反应条件,最终确定的反应最佳条件为纯度在50%以上的罗汉果皂苷II、2倍于皂苷重量的淀粉、60 U·g-1罗汉果苦味皂苷的酶、60~65 ℃反应24 h。经实际罗汉果苦果样品验证了方法的可行性,所获得的产品可以完全消除苦味,并且带有淡淡的甜味,经HPLC-MS确定了所获得的微甜产物为3~6个糖的皂苷混合物。该方法对于目前罗汉果生产中大量出现并被遗弃的嫩果、苦果以及脱苦工艺中产生的罗汉果皂苷II而言,是一种潜在的实现废物利用的方法。
Abstract:
Mogroside II is a bitter mogroside and the main saponin component of unripe Siraitia grosvenorii(Luohanguo)fruit. Due to the existence of bitter mogroside, there are numerous bitter fruits(growth arrest)which are discarded on the branches in the late harvest season. The only difference between bitter and sweet mogrosides on the molecular structure is the number of glucose groups. Therefore, it can be achieved the purpose of improving the taste of bitter mogroside by introducing new glucose residues on its chemical structure. In this paper, glycosyltransferase enzyme-catalyzed reaction was applied to extend the sugar chains of bitter mogroside II. The optimum reaction conditions were determined to be more than 50% purity mogroside II, 2 times of starch in weight, 60 U·g-1 enzyme according to mogroside II in weight, 60-65 ℃ reaction temperature, and 24 hours reaction time. Based on above reation condtions, bitter S. grosvenorii fruits were collected and used to confirm feasibility of this method. The resulted producd was no longer bitter but slightly sweet, By HPLC-MS detection, the components of the final mixture were determined to be saponins containing 3-6 sugars. This method can improve the taste of mogroside II, and it is a potential approach to utilize resources of abandoned mogroside II in industrial production and bitter S. grosvenorii fruit in agriculture.

参考文献/References

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备注/Memo

备注/Memo:
收稿日期: 2014-11-06修回日期: 2015-05-15
基金项目: 国家自然科学基金(81160518); 桂林市科技攻关项目(20120105-6, 2110112-16, 20120118-6); 广西植物功能物质研究与利用重点实验室项目(ZRJJ2012-7, ZRJJ2013-5)。
作者简介: 王磊(1983-),男,广西柳州人,博士,助理研究员,研究方向为天然产物修饰,(E-mail)ww8304@163.com。 *通讯作者: 李典鹏,博士,研究员,研究方向为植物化学及药物化学,(E-mail)phytoldp@hotmail.com。
更新日期/Last Update: 2015-11-20