蒜渣碱提多糖体外抗氧化性的研究  

Antioxidant Activity of Alkali Extraction Polysaccharide from Garlic Slag in Vitro

作　　者：孔凡伟[1] 李哲进 王金玺[1] 顾林[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]朝鲜平壤轻工业大学机械学院

出　　处：《农产品加工（下）》2012年第3期59-63,70,共6页Farm Products Processing

摘　　要：研究蒜渣碱提多糖对DPPH·,羟自由基、超氧自由基的清除以及抑制猪油和芝麻油快速氧化的效果。当多糖与DPPH·质量比为1.6时,电子顺磁共振(ESR)测定5 min就检测不出DPPH·;当多糖质量浓度为0.16 mg/mL时,可以清除50%羟基自由基;当质量浓度为0.2 mg/mL时,可以清除50%的超氧自由基;多糖对猪油和芝麻油的氧化都有一定的抑制作用,当浓度增加时,抑制效果增强。In this paper,we study on the scavenging effect of DPPH·,·OH,O 2·and controlling the POV of the lard oil and sesame oil by polysaccharide from garlic slag.The result shows that when the ratio of polysaccharide and DPPH radical mass is 1.6,the DPPH· radicals can not be detected in 5 min;when the concentrations of polysaccharide are 0.16 mg/mL,it can remove 50% of the·OH radical;when the concentrations of polysaccharide are 0.2 mg/mL,it can remove 50% of the O 2· radical;the polysaccharide also can control the POV of the lard oil and sesame oil,the more the polysaccharide from garlic slag, the better the controlling.

关 键 词：蒜渣碱提多糖 DPPH 羟自由基 超氧自由基 猪油 芝麻油 

分 类 号：TQ461[化学工程—制药化工]