Extraction,Spearation,Compostion And Antioxidant Activity Of Polysaccharides From Hakka Rice Wine

Hakka rice wine,the combination of Hakka culture and wine culture,has a very high cultural connotation and drinking value.It’s rich in protein,amino acids,minerals,vitamins and other beneficial nutrients to the human body.Recently,the research on Hakka rice wine is focused on red yeast,ethyl carbamate,polyphenol,γ-aminobutyric acid and others,but there are fewer reports about polysaccharide.The study of Hakka rice wine polysaccharides is conducive to clarify the nutrition and healthcare of Hakka rice wine and to provide a theoretical basis.In this paper,the extraction process of crude polysaccharides from Hakka rice wine was optimized,the crude polysaccharide was isolated and purified,and the composition and structure of the polysaccharide was preliminarily identified.At the same time,Antioxidant activity was studied.The main results are as follows:(1)The effects of concentration ration,ethanol concentration and precipitation time on the extraction rate of crude polysaccharide of Hakka rice wine were studied by single factor experiment.With the results of single factor experiment,the response analysis of three factors and three levels was carried out.The optimum technological parameters of extraction of crude polysaccharide from Hakka rice wine were analyzed by Design-Expert software Solution and corrected: concentration ration 1/4,ethanol Concentration 89%,precipitation time 22 h.The results showed that ethanol concentration was the most import factor for the yield of crude polysaccharides from Hakka rice wine,the next was concentration and the least important factor was precipitation.Under the optimal condition,the extraction rate of crude polysaccharide was 2.856%.Compared with the predicted value,the relative error was less than 0.01,and the optimum process parameters were obtained.(2)The crude polysaccharide from Hakka rice wine was obtained in the optimum conditions.After deproteinized and dialysis,the sample was further separated by DEAE-Sepharose Fast Flow chromatography.Then a neutral component and an acid component were obtained.Following the two components was purification by Sephadex G-75 chromatography.Because of its poor separation,the acid component was discarded.Finally,the purified Hakka rice wine polysaccharide component G1 was obtained.(3)Based on the analysis of UV spectrum,Congo red test,GC-MS and HPLC-ELSD monosaccharide composition analysis,infrared spectroscopy and 1H-NMR analysis,the polysaccharide component G1 of Hakka rice wine was mainly composed of glucose,mannose and half Lactose composition,also contains a small quantity of ribose,arabinose,xylose,isomaltose,maltotriose and isomaltotraose;and it containing three helix structure,amino,non-uronic acid,α and β type glycoside configuration.The configuration of the monosaccharide residue was a pyran type,with no furan configuration.(4)The results of antioxidant activity in vitro showed that the ability of reducing the DPPH,scavenging the hydroxyl radical and scavenging the nitroso was increased same as the concentration in the concentration range of the experiment.The antioxidant activity of pure polysaccharide was stronger than crude polysaccharide.Although the antioxidant effect of Hakka rice wine polysaccharide was weaker than Vc in vitro,the polysaccharide of Hakka rice wine had a certain biological activity in a certain concentration range,and provides a theoretical basis of the polysaccharide of Hakka rice wine for further research and application.