薏苡仁多糖抗氧化能力的研究  

Study on the Anti-oxidation of Coix Seed Polysaccharides

作　　者：刘想[1] 刘振春[1] LIU Xiang LIU Zhenchun(Food Science and Engineering College, Jilin Agricultural University, Changchun, Jilin 130118, China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《农产品加工（下）》2017年第1期12-14,共3页Farm Products Processing

基　　金：吉林省科技发展项目(20150311)

摘　　要：以薏苡仁为原料,研究薏苡仁多糖对超氧阴离子自由基(O_2·)、羟基自由基(·OH)及DPPH自由基的抗氧化清除能力。将VC的抗氧化能力作为参照,研究多糖质量浓度与抗氧化能力的关系。结果表明,当质量浓度为5 mg/m L时,对超氧阴离子自由基(O_2·)、羟基自由基(·OH)以及DPPH自由基的抗氧化清除能力分别为44.81%,10.12%,29.25%,且随着薏苡仁多糖质量浓度的增加其抗氧化能力越强。Take coix seed as the raw material, to research coix seed polysaccharide anti-oxidation ability on free radicals（O2·）,hydroxyl free radicals（·OH） and DPPH free radicals. Take VC anti-oxidant capacity as a reference,research the relation between polysaccharide concentration and antioxidant capacity. Results show that,when coix seed polysaccharide concentration is 5 mg/m L,the removal ability are 44.81%,10.12%,29.25%. The higher coix seed polysaccharide concentration,the stronger anti-oxidant ability it is super oxygen anion free radicals（O2·）,hydroxyl free radicals（·OH） and DPPH free radicals whose antioxidant.

关 键 词：薏苡仁 多糖 抗氧化 

分 类 号：R284.1[医药卫生—中药学]