鹿茸多糖分离纯化及抗氧化活性研究  

Purification and antioxidant activity of polysaccharide from velvet antler

作　　者：赵玉红[1] 金秀明[1] 韩睿[1] 

机构地区：[1]东北林业大学林学院食品科学系,黑龙江哈尔滨150040

出　　处：《食品工业科技》2012年第12期155-158,共4页Science and Technology of Food Industry

基　　金：黑龙江省教育厅科学技术研究指导项目(11553036)

摘　　要：采用DEAE-52离子交换层析和Sepharose CL-6B凝胶排阻层析对鹿茸粗多糖进行分离纯化,并通过对DPPH自由基、羟基自由基(·OH)、超氧阴离子自由基(O2-·)清除能力和还原能力的测定,研究了粗多糖及纯化后多糖的抗氧化能力。结果表明:DEAE-52离子交换层析和Sepharose CL-6B凝胶排阻层析对鹿茸多糖分离效果较好,可以分离纯化得到一种单一多糖;粗多糖和纯化后多糖对DPPH·、·OH、O2-·均有清除作用,且具有一定的还原能力,纯化后多糖抗氧化活性和还原能力均大于粗多糖。DEAE-52 ion-exchange column chromatography and Sepharose CL-6B gel exclusion chromatography were used to isolate the crude polysaccharide.Antioxidant activities of the crude and purified polysaccharide were evaluated through their capability of scavenging DPPH·,·OH,O-2· radicals and reducing power.The result showed that,DEAE-52 ion-exchange column chromatography and Sepharose CL-6B gel exclusion chromatography were suitable for separating and purifying polysaccharide from velvet antlers,a kind of purified polysaccharide was isolated from the crude polysaccharide.Both of the polysaccharide crude and purified had significant effect on scavenging DPPH·,·OH,O-2· radicals and also had reduction ability.Furthermore purified polysaccharide had more activity antioxidant than crude polysaccharide.

关 键 词：鹿茸 多糖 分离纯化 抗氧化 

分 类 号：TS201.23[轻工技术与工程—食品科学]