磷酸酯化南瓜多糖的制备及抗氧化活性研究  

Preparation and Antioxidation of Polysaccharides in Phoshphorylated Pumpkin

作　　者：孙婕[1] 尹国友[1] 牛美艳[1] 王超[1] 

机构地区：[1]河南城建学院生命科学与工程学院,河南平顶山467044

出　　处：《四川农业大学学报》2013年第3期322-327,共6页Journal of Sichuan Agricultural University

基　　金：河南省科技计划重点科技攻关项目(102102110157);河南城建学院科学研究基金项目(2010JZD008)

摘　　要：【目的】为了研究制备磷酸酯化南瓜多糖的工艺及其抗氧化活性。【方法】采用磷酸酯化法对南瓜多糖进行修饰,在修饰工艺研究中,考虑了温度、pH、反应时间、酯化试剂添加量4个因素对磷酸根修饰度的影响,并通过正交试验设计,得到最佳修饰条件,然后采用红外光谱法比较修饰前后南瓜多糖结构,并通过清除羟基自由基(·OH)和超氧阴离子自由基(O-2·)能力比较修饰前后南瓜多糖的抗氧化活性。【结果】结果表明,磷酸酯化多糖制备最佳工艺为:温度90℃,pH 9.0,反应时间6h,酯化试剂添加量20%。修饰后的南瓜多糖添加上磷酸基团,磷酸酯化南瓜多糖清除羟基自由基(·OH)能力和超氧阴离子自由基(O-2·)能力均高于修饰前。【结论】修饰后的磷酸酯化南瓜多糖具有更强的抗氧化活性。[Objective] The objective of this experiment was to study preparation of phosphoric acid esterification of pumpkin polysaccharide process and its antioxidant activity. [Method] In this ex periment, the method of phosphate esterification was used to decorate pumpkin polysaccharide. Meanwhile, effects of temperature, pH, reaction time and esterification were considered. The best modification conditions was achieved based on orthogonal experimental design. The structure of pumpkin polysaccharide between modified and non-modification was compared by infrared spec troscopy and antioxidant activity was estimated via comparing capacities of scavenging hydroxyl free radical （ OH） and superoxide anion free radical （02.）. [Results] The best modification condition was temperature 90 ℃, pH 9.0, reaction time 6 h, esterification reagent 20%. The phosphate groups was added into modified pumpkin polysaccharide. The ability scavenging OH and O） in phosphate esterification of pumpkin polysaceharides were higher than that of non modification. [Conclusion] Polysaccharides of phosphate esterification pumpkin was more antioxi dant than that of non-modification pumpkin.

关 键 词：南瓜多糖 磷酸酯化 抗氧化活性 

分 类 号：TQ461[化学工程—制药化工]