辐照对透明质酸理化特性的影响  

Effect of Irradiation on Physico-chemical Properties of Hyaluronic Acid

作　　者：邹朝晖[1,2] 王强[1] 王志东[1] 邓钢桥[2] 李淑荣[1] 高美须[1] 陈永浩[1] 范蓓[1] 李庆鹏[1] 赵宏伟[1] 

机构地区：[1]中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室,北京100193 [2]湖南农业科学院原子能农业应用研究所,湖南长沙410125

出　　处：《食品科学》2011年第3期117-120,共4页Food Science

摘　　要：采用60Co-γ射线对0.5g/100mL透明质酸氯化钠溶液进行辐照处理,通过溶液的pH值、黏度值、色度和红外光谱及紫外光谱等变化研究辐照对透明质酸理化特性的影响。结果表明:辐照降低透明质酸的分子质量、pH值、特性黏度,溶液的颜色比未辐照的更黄。通过紫外和红外扫描观察,透明质酸在辐照前后的吸收特征峰没有太大的变化,吸收强度发生变化。辐照后透明质酸对DPPH自由基的清除作用随着辐照剂量的增大逐渐增强。The 60Co-γ irradiation treatment on 0.5 g/100mL hyaluronic acid （HA） with sodium chloride solution was used to explore the effect on its physico-chemical properties such as solution pH, viscosity, color and infrared spectroscopy and UV spectra. The results demonstrated that the irradiation treatment could decrease molecular weight, viscosity and pH of hyaluronic acid, and result in enhanced yellow color. In addition, no obvious change in absorption characteristic peaks of UV and FT-IR for the irradiated hyaluronic acid solution was observed; however, its absorption intensity was changed due to the irradiation treatment. Moreover, the irradiated hyaluronic acid exhibited a gradual increase trend of scavenging capability on DPPH free radicals in a dose-dependent manner.

关 键 词：透明质酸 辐照 降解 理化特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]