氨基葡萄糖及其自然氧化产物抗氧化功能研究  

Glucosamine antioxidant function and it's natural oxidation products

作　　者：宋丽青[1] 刘必谦[1] 王亚军[1] 周湘池[1] 

机构地区：[1]宁波大学海洋学院应用海洋生物学教育部重点实验室,浙江宁波315211

出　　处：《生物学杂志》2015年第3期25-29,共5页Journal of Biology

基　　金：浙江省重大科研社会发展资助项目(2004C13037号);宁波市科技计划项目(2006B100069)

摘　　要：以自制的小型单电渗析装置于实验室制备氨基葡萄糖。经不同时间存放后氨基葡萄糖(Glucosamine,GNH2)发生褐变反应,分别对无色、淡黄色、黑色的G-NH2进行抗氧化性实验。结果发现,G-NH2随着存放时间的延长颜色加深,其1,1-二苯基-2-三硝基苯肼(1,6-Bis(diphenylphosphino)hexane,DPPH)清除能力大幅增强,5 mg/m L时DPPH清除能力达到峰值97.09%;同样其还原力也随之增强,1 mg/m L浓度的G-NH2还原铁氰化钾在700 nm波长下的吸光值由0.566上升到1.9698,是同浓度谷胱甘肽(Glutathione,GSH)相应值的2.8倍;而·OH清除能力随着G-NH2颜色的加深急剧下降,且具有一定浓度依赖性,实验浓度为5 mg/m L时,无色G-NH2清除·OH能力为74.06%,淡黄色G-NH2清除率为16.46%,呈现黑色时已不具备·OH清除能力。Glucosamine was prepared by minitype electrodialyzer designed and produced in laboratory. Natural oxidation products of glucosamine were prepared by storing G-NH2 in the same environment with different periods of time. The reaction changed G-NH2 from colorless to yellow, even black. Antioxidant experiment results suggested that G-NH2’s ability of scavenging the DPPH free radicals increased over time and reached to 97.01%at the concentration of 5 mg/mL. Its ability of reducing was strengthened. With the concentration of 1 mg/mL, A700 nm wavelength absorbance value increased from 0.566 to 1.9698, which was 2.8 times of that of the same concentration of GSH. However, the scavenging activities of hydroxyl free radical fell sharply with the deepening of G-NH2 color, in a concentration dependent manner. The scavenging activities of hydroxyl free radical of colorless G-NH2 at 5 mg/mL was 74.06%, the pale yellow’s was 16.46%, the black’s had no function.

关 键 词：氨基葡萄糖 美拉德反应 变色 抗氧化性 自由基清除 

分 类 号：TS201.2[轻工技术与工程—食品科学]