莲藕多糖的分离纯化及抗氧化活性研究  

Antioxidant Properties of Polysaccharide Extracted and Purified from Lotus Roots Pomace

作　　者：严浪[1] 石宝霞[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2008年第4期66-69,共4页Food Science

摘　　要：本实验从莲藕渣中通过水提醇沉法提取得到水溶性莲藕粗多糖NPh,采用DEAESephroseFastFlow离子交换层析法纯化NPh,实验不同pH值及盐浓度对NPh的洗脱效果,确定了合适的纯化条件为:以pH5.00.05mol/LHAc-NaOAc缓冲液作为起始缓冲液,起始缓冲液加0.5mol/LNaCl进行分步洗脱,洗脱速度为6.0ml/min,收集得到均一多糖组分NPh2。通过清除DPPH·自由基和保护红细胞氧化溶血的实验研究NPh2的抗氧化活性,结果显示,NPh2不存在清除DPPH·自由基的作用,能够有效抑制红细胞氧化损伤。Water-soluble polysaccharides tabled as NPh were separated from lotus roots pomace by hot-water extraction and ethanol precipitation and then purified by ion exchange chromatography of DEAE sepharose fast-flow. After being studied on pH values and three kinds of NaCl concentrations, the purification conditions are found as follows： 50 mmol/L acetic acidsodium acetate as start buffer, pH value 5.0, elution buffer as 0.5mol/L NaCl mixed with start buffer, and elution rate 6.0 ml/ min. The antioxidant activities of NPh2 evaluated by 1,1-diphenyl-2 picrylhydrazyl DPPH · radical-scavenging activity and protective effects of erythrocyte hemolysis. Though the polysaccharides exhibit no notable inhibition of the DPPH · radical, but effectively inhibit the erythrocyte＇s auto-oxidation and prevent the activated hemolysis by H2O2.

关 键 词：莲藕多糖 纯化 抗氧化 

分 类 号：Q946.3[生物学—植物学]