羧甲基化修饰对大枣多糖抗氧化活性的影响  

INFLUENCES OF CARBOXYMETHYLATION MODIFICATION ON ANTIOXIDANT ACTIVITY OF JUJUBE POLYSACCHARIDES

作　　者：渠琛玲[1] 玉崧成[2] 罗莉 王金水[1] 马玉洁[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]郑州大学公共卫生学院,河南郑州450001 [3]长葛市质量技术监督局,河南长葛461500

出　　处：《河南工业大学学报（自然科学版）》2012年第6期18-21,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学博士基金项目(2009BS027);河南工业大学研究生教育创新计划基金项目(10YJS002)

摘　　要：对大枣多糖进行了羧甲基化修饰,取代度为1.66.对修饰前后的大枣多糖的羟基自由基、DPPH自由基和ABTS自由基的清除能力以及还原力进行了测定.结果表明,羧甲基化大枣多糖羟基自由基清除能力较未修饰前提高了近1倍;DPPH自由基清除能力及还原力却明显减弱;ABTS自由基清除能力基本保持不变.可见,羧甲基化修饰引起的大枣多糖结构变化对其抗氧化活性有很大影响.In this paper,we modified jujube polysaccharides by carboxymethylation by a substitution degree of 1.66,and determined the capacity in scavenging hydroxyl,DPPH and ABTS free radicals as well as the reduction power of the jujube polysaccharides before and after modification.The results showed that,after modification, the capacity in scavenging hydroxyl free radicals of the modified jujube polysaccharides was improved by nearly one time,the DPPH scavenging capacity and the reduction power were lowered significantly,and the ABTS scavenging capacity had substantially no change.Therefore,the structural change of jujube polysaccharides caused by carboxymethylation had a great influence on the antioxidant activity.

关 键 词：大枣多糖 羧甲基化 化学修饰 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]