败酱草粗多糖抗氧化稳定性的研究  

Study on antioxidant stability of the crude polysaccharide from Herba Patriniae

作　　者：孟良玉[1] 刘锦峰[1] 渠宏雁[1] 卢佳琨[1] 蔡文倩[1] 兰桃芳[1] 谷月[1] 励建荣[1] 

机构地区：[1]渤海大学化学化工与食品安全学院 辽宁省食品安全重点实验室 辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心",辽宁锦州121013

出　　处：《食品工业科技》2012年第20期109-111,115,共4页Science and Technology of Food Industry

基　　金：辽宁省科技厅博士启动项目(20111146)

摘　　要：以从败酱草中提取的粗多糖为研究对象,通过设定不同的酸碱度、温度、金属离子和光照条件,以粗多糖溶液对羟自由基(.OH)的清除率反映其抗氧化稳定性。结果表明,粗多糖溶液在pH7和80℃时,清除效果最显著。加入Na+、K+、Ca2+对清除率影响不明显。因此,粗多糖溶液对羟自由基具有良好的清除作用,在含金属离子(Na+、K+、Ca2+)、酸性条件下对抗氧化稳定性影响较好,在碱性、加热、光照的条件下抗氧化稳定性较差。本实验对败酱草粗多糖的抗氧化稳定性进行了初步的研究,为多糖作为抗氧化剂的进一步开发应用提供了一定的理论依据。The antioxidant stability of crude polysaccharide was evaluated by measuring the scavenging capacity against hydroxyl free radicals under various conditions of pH,temperature,metal ions and illumination. The results indicated that the eliminating ratios of hydroxyl free radicals under the conditions of pH7 and temperature 80℃ were the highest. Moreover,it was not obvious to have metal ions such as Na＋,K＋,Ca2＋ for the scavenging capacity, So the crude polysaccharide was relatively stable in the presence of metal ions such as Na＋,K＋,Ca2＋ and acid,while poor antioxidant stability of crude polysaccharide was observed in the presence of alkali,light or heat. This research was a preliminary one on the antioxidant stability of crude polysaccharide, which provided some information for further application development of the crude polysaccharides as antioxidants.

关 键 词：败酱草 多糖 抗氧化 稳定性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]