碱处理对龙须菜多糖抗氧化活性的影响  

Effect of alkali treatment of polysaccharide from Gracilaria lemaneiformis on antioxidant activity

作　　者：史晨杉 沙芳芳 路旭辉 武瑞霞[1] 孙桂清 王向红[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001 [2]河北省海洋与水产科学研究院,秦皇岛063000

出　　处：《食品科技》2016年第4期187-191,共5页Food Science and Technology

基　　金：国家科技支撑项目(2011BAD13B06)

摘　　要：主要研究碱处理对龙须菜非琼胶多糖体外抗氧化活性的影响。水提经碱液处理及未经碱液处理后的2种龙须菜非琼胶多糖,寻找Sevage(氯仿:正丁醇=5:1)试剂除蛋白的最佳条件,通过分析粗多糖对·OH、O_2^-·的清除作用,卵黄脂质过氧化试验及小鼠红细胞氧化溶血试验探究2种提取条件所得粗多糖的抗氧化活性。4种抗氧化试验结果均显示,未经碱处理的多糖抗氧化效果较好,即碱处理降低龙须菜非琼胶多糖抗氧化活性。In this study the main research base treatment on non-Gracilaria non-agar polysaccharide antioxidant activity in vitro.Water extraction by alkali treatment and without the two Gracilaria non-agar polysaccharide after lye treatment,looking sevage（chloroform：n-butanol=5：1） reagent optimum conditions other proteins through the analysis of polysaccharides ·OH,O_2^-· scavenging,egg yolk lipid peroxide oxidation test and red blood cell hemolysis test in mice to explore the two extraction conditions resulting polysaccharide antioxidant activity.Four anti-oxidation test results showed the antioxidant of alkali without treatment polysaccharide was better,that alkali treatment reduced Gracilaria non-agar polysaccharide antioxidant activity.

关 键 词：龙须菜 非琼胶多糖 碱处理 Sevage 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]