薤白多糖的硫酸化修饰及体外抗氧化活性  

Sulfated Modification of Polysaccharides from Allium macrosttemon Bge. and in vitro Antioxidant Activity

作　　者：夏新奎[1] 豆成林[1] 

机构地区：[1]信阳农林学院食品科学系,信阳464000

出　　处：《天然产物研究与开发》2015年第5期881-885,共5页Natural Product Research and Development

基　　金：河南省科技攻关计划(102102310319)

摘　　要：为探讨薤白多糖硫酸化修饰的最佳条件,以及硫酸化修饰提高薤白多糖活性的可能性,采用氯磺酸-吡啶法对醇沉法得到的薤白多糖和柱层析纯化的3种分级薤白多糖进行硫酸化修饰,以氯磺酸-吡啶配比、反应温度和反应时间为自变量,修饰产物的硫酸基取代度(DS)为响应值,应用响应面设计法确定硫酸化修饰的最佳条件,用H2O2/Fe2+体系法和邻苯三酚自氧化法测定修饰产物的抗氧化活性。结果表明:薤白多糖氯磺酸-吡啶法修饰的最佳条件为氯磺酸∶吡啶=1∶3,反应温度65℃,反应时间2 h,此条件下硫酸根取代度为0.470,硫酸化修饰能提高薤白多糖的体外抗氧化活性。In order to optimize the sulfated modification conditions of polysaccharides from Allium macrosttemon Bge.（ PAM） and to investigate the probability of enhancing antioxidant activity of PAM after sulfated modification,total PAM was extracted by ethanol precipitation and three fractional PAMs obtained by chromatography were modified by chlorosulfonic acid-pyridine method. The modification conditions were optimized by response surface analysis with the ratio of chlorosulfonic acid to pyridine,reaction temperature and time as the factors. The degree of substitution（ DS） was tested by sulfate barium turbidimetric method. The in vitro antioxidant activity of modified product was measured by H2O2/ Fe^2＋ and pyrogallol systems. The result showed the optimal conditions were as follows： chlorosulfonic acid to pyridine of 1∶ 3,reaction temperature of 65 ℃ and reaction time of 2 h. Under these conditions,the sulfate substitution degree of 0. 470 was obtained. In addition,the in vitro antioxidant assays showed that the antioxidant activity of PAM was enhanced by sulfated modification.

关 键 词：薤白多糖 硫酸化修饰 响应面法优化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]