硫酸酯化苹果多糖对自由基清除作用的研究  

Antioxidant activity of sulfated apple soluble polysaccharides

作　　者：侯令[1] 陈雪峰[1] 孙玉姣[1] 刘宁[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《食品科技》2017年第2期188-192,共5页Food Science and Technology

基　　金：陕西省科技统筹创新工程项目(2016KTCL02-32)

摘　　要：以N,N-二甲基甲酰胺(DMF)介质为反应溶剂,以氨基磺酸为酯化剂,利用超声波辅助法对苹果多糖进行硫酸酯化。采用DEAE-52离子柱层析对酯化后的多糖进行分离纯化,研究酯化前后苹果多糖对DPPH自由基、羟自由基(·OH)和超氧阴离子自由基(O_2^-·)的清除能力。结果表明,硫酸酯化对苹果多糖的自由基清除能力有提高作用,纯化后的多糖硫酸基团含量增多,自由基清除能力增强。The apple soluble polysaccharides was sulfated using ultrasonic-assisted amino acid method with N,N-dimethylformamide medium for reaction solvent, and the amido-sulfonic acid for esterifying agency as well. DEAE-52 ion-exchange column chromatography was used to isolate the apple soluble polysaccharides. Antioxidant activities of the crude and purified sulfated polysaccharide were evaluated through their capability of scavenging DPPH, ·OH and O_2-·radicals. The result of antioxidant activities showed that after the polysaccharides of sulfated had influence on the free radical scavenging activities. Purified polysaccharide sulfate groups in larger, stronger radical scavenging capacity.

关 键 词：苹果多糖 硫酸酯化 纯化 自由基 清除能力 

分 类 号：R284.2[医药卫生—中药学]