薯蔓多糖的体外抗氧化作用研究  

Antioxidant Effect in vitro of Polysaccharides from Sweet Potato Vines

作　　者：罗丽萍[1] 高荫榆[1] 王应想[1] 夏冬华[1] 陈才水[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室

出　　处：《食品科学》2008年第7期424-427,共4页Food Science

基　　金：江西省科技厅农业重大攻关项目(2003CB415100)

摘　　要：以我国广泛栽培的徐薯18薯蔓为原料,经中试设备热水提取、分离纯化获得纯度为93.5%的薯蔓多糖(PSPV)。研究了PSPV的理化性质和体外抗氧化作用。结果表明,PSPV对O2·清除能力EC50为4.8μg/ml,对·OH清除率EC50为4.4μg/ml;PSPV对亚油酸也有很好的抗氧化作用,0.20%的PSPV与0.10%BHT作用相当。PSPV能有效清除O2·和·OH,对脂质过氧化有明显抑制作用,具有显著的体外抗氧化作用,并呈现一定的量效关系,是一种值得开发的天然抗氧化剂。--To exploit the rich resources, sweet potato vines of Xushu 18 were selected as raw materials to extract polysaccharides （PSPV） by comprehensive pilot-extracting technologies since this kind is cultivated in China widely. By isolation and purification, PSPV powder was obtained with 93.5% purity. The physical and chemical properties and antioxidant effects of PSPV were studied. The results showed that the scavenging capabilities on O2^-· and ·OH of PSPV are obviously, and the values of EC50 are 4.8μg/ml and 4.4μg/ml respectively. Moreover, PSPV have strong antioxidant activities on linoleic acid. 0.20% PSPV and 0.10% BHT have equivalent effects. Since it can efficiently remove O2^-· and ·OH and shows marked effect on scavenging R· or ROO· with dose-effect relationship, it can be exploited as natural antioxidant.

关 键 词：抗氧化作用 多糖 薯蔓 

分 类 号：TS201.1[轻工技术与工程—食品科学]