竹黄多糖BSP-1的组成和抗氧化活性分析  

ANALYSIS OF COMPOSITION AND ANTIOXIDANT ACTIVITY OF BSP-1 FROM SHIRAIA BAMBUSICOLA POLYSACCHARIDES

作　　者：陈佳佳[1] 扶教龙[1] 顾华杰[1] 李兆兰[2] 

机构地区：[1]苏州科技学院化学与生物工程学院,江苏苏州215009 [2]南京大学生命科学学院药物生物技术国家重点实验室,江苏南京210093

出　　处：《食品研究与开发》2008年第8期120-123,共4页Food Research and Development

摘　　要：对竹黄子实体总多糖进行提取,分离纯化出2种均一的组分BSP-1和BSP-2。采用气相色谱和凝胶渗透色谱研究BSP-1的组成和分子量,并研究其对猪油的抗氧化作用。结果表明:BSP-1分子量为45.64 ku,主要由葡萄糖和甘露糖组成,摩尔比为2.46∶1,红外光谱分析表明含有β-糖苷键,体外抗氧化实验证明BSP-1具有一定的抗猪油自动氧化能力。Crude polysaccharide was obtained by extracting Shiraia bambusicola. The polysaccharide was separated into two homogenous fractions （BSP-1 and BSP-2）. Molecular weight and composition of BSP-1 were determined by gel filtration and gas chromatography. Its anti-oxidative effect for lard was also studied. The results showed that molecular weight of BSP-1 was 45.64 ku and it was comprised of glucose and mannose in a molar ratio of 2.46：1. The infrared ray spectrum indicated β-glucosidal bond in BSP-1. BSP-1 fraction demonstrated remarkable antioxidant ability for lard in in vitro experiments.

关 键 词：竹黄 多糖 分子量 抗氧化性 

分 类 号：R151[医药卫生—营养与食品卫生学]