酸法提取菜籽多糖的抗氧化活性研究  

Antioxidant Effect of Rapeseed Polysaccharides Extracted by Hydrochloric Acid

作　　者：税丹[1] 王立峰[1,2] 袁建[1] 何荣[2] 王雪峰[1] 高瑀珑[1] 鞠兴荣[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室,江苏南京210003 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2011年第21期98-101,共4页Food Science

基　　金：农业科技成果转化基金项目(2009GB2C100123);江苏省农业科技自主创新基金项目(cx(10)444;cx(10)234)

摘　　要：为进一步开发利用菜籽资源,本研究从菜籽饼粕中以酸法提取菜籽多糖并对其抗氧化性进行研究。测定指标包括还原能力、DPPH自由基清除能力、羟自由基(.OH)清除能力和超氧阴离子自由基(O-2.)清除能力。结果表明:酸法提取菜籽多糖具有一定的清除.OH、DPPH自由基的能力及还原能力,而且其抗氧化能力与多糖的质量浓度成正相关性;其中,当多糖质量浓度为2mg/mL时,DPPH自由基清除能力能达到49.9%;当多糖质量浓度为4mg/mL时,.OH的清除能力能达到30.4%;但其对于O-2.几乎没有清除作用。In order to make further use of rapeseed resources,rapeseed polysaccharides were extracted with hydrochloric acid and their antioxidant effect was investigated in terms of reducing power activity and DPPH,hydroxyl and superoxide anion free radical scavenging activity.The results showed that the rapeseed polysaccharides extracted with hydrochloric acid had some DPPH and hydroxyl free radical scavenging activity and reducing power activity in a concentration-dependent fashion.The DPPH free radical scavenging rate was 49.9% at the concentration of 2 mg/mL and the hydroxyl free radical scavenging rate 30.4% at 4 mg/mL.Nevertheless,almost no scavenging activity against superoxide anion free radicals was observed.

关 键 词：菜籽多糖 酸法提取 抗氧化性 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]