淡豆豉多糖的提取及其清除自由基的活性研究  

STUDY ON THE EXTRACTION OF POLYSACCHARIDE IN FERMENTED SOYBEAN AND ITS ACTIVITY OF CLEARING THE FREE RADICAL

作　　者：劳凤云[1] 刘正猛[1] 王洪波[1] 

机构地区：[1]华北煤炭医学院药学系,唐山063000

出　　处：《现代预防医学》2008年第10期1909-1910,共2页Modern Preventive Medicine

摘　　要：[目的]对淡豆豉中多糖进行分离提取,并研究其体外清除自由基的活性,为抗氧化剂的筛选提供科学依据。[方法]利用Fenton反应和邻苯三酚体系研究淡豆豉多糖对羟自由基和超氧阴离子的清除作用。[结果]淡豆豉多糖对化学体系产生的羟自由基和超氧阴离子有清除作用。[结论]淡豆豉多糖具有抗氧化活性。[Objective] To extract the polysaccharide in fermented soybean, and to study the activity of the exterior of fermented soybean in clearance of free radical, so as to provide scientific basis for selecting antioxidant. [Methods] The elimination effect of fermented soybean on the hydroxy radical and superoxide anion were studied by using Fenton reaction and pyrogallic acid system. [ Results] Fermented soybean had elimination effect on the hydroxy radical and superoxide anion induced by chemical system. [ Conclusion ] The polysaccharide of fermented soybean has activity of anti-oxidation.

关 键 词：淡豆豉 多糖 羟自由基 超氧阴离子 抗氧化 

分 类 号：R282.71[医药卫生—中药学] R332[医药卫生—中医学]