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作 者:龚海波[1] 焦丰龙[2] 胡蓓娟[1] 盛军庆[1] 王军花[1] 洪一江[1] GONG Haibo JIAO Fenglong HU Beijuan SHENG Junqing WANG Junhua HONG Yijiang(Key Lab of Aquatic Resources and Utilization of Jiangxi,School of Life Science, Nanchang University, Nanchang 330031, China College of life sciences, Beijing Institute of Technology, Beijing 100081, China)
机构地区:[1]南昌大学生命科学学院江西省水产动物资源与利用重点实验室,江西南昌330031 [2]北京理工大学生命学院,北京100081
出 处:《南昌大学学报(理科版)》2017年第2期166-170,共5页Journal of Nanchang University(Natural Science)
基 金:国家自然科学基金资助项目(31660337);江西省科技落地计划项目(KJLD12001);江西省科技厅星火计划(2012EBBF61121);江西省特种水产产业技术体系(JXARS-10)
摘 要:首次从淡水育珠贝类池蝶蚌中得到多糖组分,探讨了相关提取工艺、理化特性以及体外抗氧化活性。Sevag工艺重复5次游离蛋白清除效果最佳,粗多糖经sevag纯化得率达到20.8%;通过离子交换树脂(DEAE-52)及葡聚糖凝胶柱层析(Sephacryl S-300)分离纯化得到池蝶蚌多糖(HSP-1),纯度达到97.5%;测定HSP-1的部分理化特性,测得其分子量为2 204Da,其单糖组成由64.8%的葡萄糖、17.4%的阿拉伯糖以及17.8%的葡糖醛酸组成;抗氧化活性测定结果表明,HSP-1对于DPPH、超氧自由基、羟自由基的最大清除率分别是62.16%,58.65%和45.21%。根据结果 HSP-1具有明显的抗氧化能力。The polysaccharides was purified from a freshwater pearl mussel Hyriopsis schlegelii,for the first time.This paper investigated the process of extraction,physicochemical properties and antioxidant activities in vitro of the polysaccharides.The optimal conditions of extraction are as follows:After using the Sevag methods to remove free proteins for 5times,the crude polysaccharides purity 20.8% was obtained.With Ion Exchange resin(DEAE-52)and Dextran Gel column Chromatography methods(Sephacryl S-300),the polysaccharides(HSP-1)were purified and the purification rate reached 97.5%.The physics and chemical characteristic property was determined and the molecular weight of HSP-1was 2204 D.And the monosaccharides was composed of glucose(64.8%),arabinose(17.4%)and glucuronic acid(17.8%).DPPH,superoxide anion radicals and hydroxyl radical scavenging of HSP-1were analyzed for antioxidant activity in vitro.The scavenge of polysaccharide,the DPPH,superoxide radical an hydroxyl radicals-scavenging activities was 62.16%,58.65%and 45.21%.These results suggested that polysaccharides extracted from Hyriopsis schlegelii show potent antioxidant activities.
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