香蕉多糖的抗氧化活性研究  

Study on anti-oxidation activity on banana polysaccharides

作　　者：沈建林[1] 沈红元[1] 

机构地区：[1]湖北职业技术学院,孝感432000

出　　处：《食品科技》2007年第2期264-266,共3页Food Science and Technology

摘　　要：采用40%乙醇溶液和水作为溶剂提取香蕉多糖,并通过比色法检测香蕉多糖对羟基自由基诱导红细胞溶血的影响和对CCl4致小鼠肝脏脂质过氧化抑制效果,研究了其对各种活性氧的抑制或清除作用。实验发现两种方法提取的香蕉多糖均具有明显的抗氧化活性,其中用40%的乙醇提取香蕉多糖对CCl4致小鼠肝组织脂质过氧化和对羟基自由基诱导红细胞溶血的抑制作用较强。The article tells an experiment about using colorimetry to test the influence of polysacchrides on hydroxy （freeradical） inducing hemolysis of e cells （And CCl4 on lipid peroxidation in mouse＇s liver） to study the function of polysacchrides suppressing or removing a varity of active oxegen. From the experiment it has been discovered that polysacchrides distilled by two methods has obvious anti-oxidant activation, and 40% of polysacchrides distilled by ethanol has the strongest inhibition to CCl4 on lipid peroxidation in mouse＇s liver and has its inhibition of second place to free radical function. However it has weaker inhibition to polysacchrides distrilled by water.

关 键 词：香蕉 多糖 提取 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]