硫酸化修饰对大枣多糖抗氧化活性的影响  

Antioxidant Activity of Sulfated Polysaccharides in Zizyphus jujube Mill.

作　　者：渠琛玲[1] 马玉洁[1] 罗莉[1] 王金水[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2013年第18期9-11,共3页Food Research and Development

基　　金：河南省工业大学博士基金会(No:2009BS027)

摘　　要：对大枣多糖进行了硫酸化修饰,并对化学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。硫酸化大枣多糖取代度为0.51。修饰后大枣多糖羟基自由基、DPPH自由基、ABTS自由基的清除能力均较未修饰前有大幅度提高。但硫酸化修饰对大枣多糖的还原力有减弱作用。以上结果表明,硫酸化修饰引起的大枣多糖的结构变化对其抗氧化活性有很大影响。Sulfated modification was carried out for polysaccharides in Zizyphus jujuba, and the hydroxyl free radical, DPPH and ABTS free radical scavenging activity and reducing power of the polysaccharides before and after chemical modification were determined in this study. The substitution degree of sulfation was 0.51. Comparing with unmodified polysaccharides, sulfated polysaccharides could improve the hydroxyl radical, ABTS free radical and DPPH free radical scavenging activity. But sulfated polysaceharides could decline the reducing power. These results suggested that structural changes of polysaccharides in Zizyphus jujuba, caused by sulfated modification, had a significant effect on the antioxidant activity.

关 键 词：大枣多糖 化学修饰 硫酸化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学] R285[轻工技术与工程—食品科学与工程]