乙酰化辣木多糖的制备及其抗氧化活性研究  

Preparation and antioxidant activity of acetylated polysaccharide from Moringa oleifera

作　　者：马波[1] 朱建国 邵世光[1] 王薇 

机构地区：[1]连云港师范高等专科学校生命科学系,江苏连云港222006

出　　处：《食品工业科技》2017年第18期207-210,共4页Science and Technology of Food Industry

摘　　要：以辣木为原料,采用水提醇沉法制备辣木多糖。利用乙酸酐为乙酰化试剂,对辣木多糖进行乙酰化修饰。通过单因素实验和正交实验,确定了辣木多糖乙酰化修饰的最佳工艺条件。在此基础上,对乙酰化辣木多糖进行抗氧化性实验。结果表明,制备乙酰化辣木多糖的最优实验条件为反应时间6 h,反应温度60℃,乙酸酐用量5 m L。抗氧化活性研究结果显示,辣木多糖乙酰化改性后清除羟自由基和超氧阴离子自由基的能力显著增加。表明乙酰化修饰可显著提高辣木多糖的抗氧化性。Taking Moringa oleifera as the material,the polysaccharides were obtained by water extraction and alcohol precipitation.The acetylated Moringa oleifera polysaccharide derivatives were prepared by using acetic anhydride as acetylating agent. The technical conditions of acetylated modification were optimized with single factor experiment and orthogonal experiments,and the antioxidant activity was studied at the same time. The results indicated that the preparation optimal acetylated conditions for Moringa oleifera polysaccharides were as follows： reaction time 6 h,reaction temperature 60 ℃,acetylating reagent dosage 5 m L.The oxidation resistance research showed that the ability of removal hydroxyl free radicals and remove super oxide anion free radical ability were significantly enhanced.Acetylation could significantly improve the antioxidant activities of Moringa oleifera.

关 键 词：辣木 多糖 乙酰化 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]