羧甲基茯苓多糖的抗氧化活性研究  

Antioxidant Effect of Carboxymethyl-pachyman

作　　者：程水明[1] 刘莹[2] 梅光明 李慧[2] 王益[2] 黄文[2] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]华中农业大学食品科学技术学院,湖北武汉430070 [3]浙江海洋水产研究所,浙江舟山316100

出　　处：《食品研究与开发》2013年第3期1-5,共5页Food Research and Development

基　　金：广东省高等学校人才引进专项基金(粤财教[2012]41号)

摘　　要：研究羧甲基茯苓多糖的体内外抗氧化作用。通过测定羧甲基茯苓多糖的总还原能力及对羟基自由基、超氧阴离子和过氧化氢的清除作用,证明羧甲基茯苓多糖的体外抗氧化作用;通过测定小鼠血清和肝脏中的MDA含量和SOD活性的变化,研究了羧甲基茯苓多糖对小鼠体内的抗氧化作用。羧甲基茯苓多糖可以抑制小鼠血清和肝脏中MDA的生成,增强小鼠血清和肝脏中SOD的活性;羧甲基茯苓多糖具有一定的还原能力,可以清除羟基自由基、超氧阴离子和过氧化氢。羧甲基茯苓多糖具有明显的抗氧化作用。To investigate the antioxidant activity of carboxymethyl-pachyman in vitro and in vivo. The antioxidant activity of earboxymethyl-pachyman in vitro was evaluated by determining its reducing power and scavenging capacities against hydroxyl, superoxide anion and H202. The content of MDA and the activity of SOD in blood serum and liver of mouse were assayed to evaluate the antioxidant activity of earboxymethyl-pachyman in vivo. The carboxymethyl-pachyman could inhibit the production of MDA and increase the activity of SOD in blood serum and liver of mouse. The carboxymethyl-pachyman revealed reducing power, and effectively eliminated hydroxyl, superoxide anion and H2O2. The carboxymethyl-pachyman has obvious antioxidant effect.

关 键 词：茯苓 羧甲基茯苓多糖 还原能力 抗氧化 自由基 

分 类 号：R285[医药卫生—中药学]