荔枝多糖的分离纯化及清除自由基作用研究  

Study on purification and scavenging free radical effects of Polysaccharides from Litchi

作　　者：李巍巍[1,2] 张名位[2] 魏振承[2] 张瑞芬[2] 唐小俊[2] 张雁[2] 邓元媛[2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]广东省农科院生物技术研究所/农业部功能食品重点开放实验室,广东广州510610

出　　处：《广东农业科学》2009年第5期124-127,共4页Guangdong Agricultural Sciences

基　　金：广东省自然科学基金团队项目(6200586)

摘　　要：研究了荔枝多糖(Litchi Polysaccharides,简称LCP)及其纯化后的多糖组分清除自由基作用,LCP经DEAE-Cellulose 52柱色谱分级获得4个多糖组分LCP-1、LCP-2、LCP-3和LCP-4,以Vc为对照,测定了LCP及其4个多糖组分对.OH、O2-.和DPPH的清除能力。结果表明,LCP及4个多糖组分均有清除.OH、O2-.和DPPH的能力,其中LCP-2的清除作用最强,其清除.OH、O2-.和DPPH的能力分别相当于Vc的22.6%、44.2%、10.7%。This paper studied the scavenging free radical effects of polysaccharides from Litchi （referred to as LCP） and purified polysaccharides. LCP were further purified into LCP-1, LCP-2, LCP-3 and LCP-4 by DEAE-Cellulose 52 column chromatography. Vc as control,the scavenging ability of · OH, O2-· and DPPH of LCP and LCP-1, LCP-2, LCP-3, LCP-4 were determinated. The results showed that LCP and LCP-1, LCP-2, LCP-3, LCP-4 had the ability of scavenging ·OH, O2-·and DPPH, And the scavenging effect of LCP-2 on ·OH,O2-. and DPPH was the strongest.

关 键 词：荔枝多糖 分离纯化 清除自由基 

分 类 号：Q539[生物学—生物化学]