紫球藻多糖的降解及其体外抗氧化活性  

Degradation of Polysaccharide from Porphyridium Cruentum and Its Antioxidant Activities in vitro

作　　者：孙利芹[1,2] 王长海[1,2] 石全见[1] 陈翠兰[1] 王凌[1] 

机构地区：[1]烟台大学海洋学院,山东烟台264005 [2]大连理工大学生物科学与工程系,辽宁大连116024

出　　处：《华东理工大学学报（自然科学版）》2010年第2期211-215,共5页Journal of East China University of Science and Technology

基　　金：山东省自然科学基金(Y2007D59;Y2008B21);烟台市科技发展计划项目(2009219)

摘　　要：采用过氧化氢辅助超声波降解法制备低相对分子质量紫球藻(Porphyridium cruentum)多糖,测定降解后寡糖对3种自由基的清除能力,考察相对分子质量对多糖抗氧化活性的影响。结果显示:多糖的降解率随过氧化氢的体积分数(φH2O2)、超声时间和反应温度的增加而增加;相对分子质量随三者的增加而降低,当φH2O2、超声时间和反应温度分别为8%、6 h和70℃时趋于稳定,分别获得了平均分子量为203.6、606.6和730.2 ku的寡糖。抗氧化实验表明:相对分子质量小的多糖对自由基有明显的清除作用,相对分子质量对其抗氧化活性有显著影响,相对分子质量为203.6 ku的寡糖活性最好。To prepare low molecular weight oligosaccharides from Porphyridium cruentum,the method of oxidative degradation with hydrogen peroxide under ultrasonic wave was used.The antioxidant properties of different molecular weight polysaccharides were evaluated by determining the scavenging ability of three free radicals.The results showed that the degradation ratio of polysaccharide increased and molecular weight decreased with an increase of hydrogen peroxide volume fraction（φ_（H_2O_2））,ultrasonic time and reactive temperature.The oligosaccharides with molecular weight 203.6,606.6 and 730.2 ku were obtianed when φ_（H_2O_2）,ultrasonic time and reactive temperature were 8%,6 h and 70 ℃,respectively.The antioxidant results indicated that the low molecular weight fragments had marked scavenging effect and the scavenging abilities of free radicals had significant differences between different molecular weight polysaccharides.Among those,the 203.6 ku-fragment had the best antioxidant activity.

关 键 词：紫球藻 多糖 降解 抗氧化活性 

分 类 号：Q949[生物学—植物学]