不同薤白多糖体外对自由基的清除作用  

Scavenging Effect of Various Polysaccharides Extracted from Allium macrosttemon Bge. on Free Radicals in vitro

作　　者：郑如刚[1] 梁振益[1] 陈祎平[1] 林昭华[1] 邓世明[2] 

机构地区：[1]海南大学材料与化工学院/热带多糖资源利用教育部工程研究中心,海南海口570228 [2]海南大学海洋学院,海南海口570228

出　　处：《热带生物学报》2013年第3期257-260,共4页Journal of Tropical Biology

基　　金：海南省重点科技计划项目(ZDXM20100041)

摘　　要：采用二苯代苦味酰肼自由基(DPPH·)法和邻二氮菲-Fe2+-H2O2体系法,研究薤白粗多糖(cAMP)、半纯多糖(AMP)和2种纯化多糖(AMP-Ⅰ,AMP-Ⅲ)对自由基的清除作用。结果表明,4种薤白多糖均能清除DPPH·和OH·,并随着质量浓度的增加清除作用增强,其中cAMP的清除作用最强,AMP和较低相对分子质量多糖(AMP-Ⅰ)的清除率较接近。The 1,1-diphenyl-2-picrylhydrazyl （DPPH） system and phenanthroline-Fe2＋ reaction system were used to estimate the activity of the crude polysaccharide （cAMP）, the partially purified polysaecharide （AMP）, and two purified polysaccharides （ AMP- I , AMP- III ） from Allium macrosttemon Bge. against the free radicals. The results indicated that four types of Allium macrosttemon polysaccharides had the ability to scavenge DPPH radicals and hydroxyl radicals. The scavenging effects increased with the concentration. The cAMP had the high- est scavenging effect on the free radicals, whereas AMP and the lower molecular-weight polysaecharide （AMP- I ） had similar scavenging effect on the radicals.

关 键 词：薤白多糖 二苯代苦味酰肼自由基 羟自由基 抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]