隆回龙牙百合多糖的体外抗氧化活性研究  

In vitro antioxidative effects of Longhui Longya lilium polysaccharides

作　　者：李化强 吴菲菲[1,2,3,4] 龙艳珍 赵良忠[1,2] 徐永平 李淑英 LI Hua-Qiang WU Fei-Fei LONG Yan-Zhen ZHAO Liang-Zhong XU Yong-Ping LI Shu-Ying(College of Food and Chemistry Engineering, Shaoyang University, Shaoyang 422000, China Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, Shaoyang 422000, China School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024, China Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd., Dalian 116620, China)

机构地区：[1]邵阳学院食品与化学工程学院,邵阳422000 [2]湖南省果蔬清洁加工工程技术研究中心,邵阳422000 [3]大连理工大学生命科学与生物技术学院,大连116024 [4]大连赛姆生物工程技术有限公司博士后科研工作站,大连116620

出　　处：《食品安全质量检测学报》2017年第8期3068-3073,共6页Journal of Food Safety and Quality

基　　金：国家科技部863计划项目(2013AA102805-03);湖南省果蔬清洁加工工程技术研究中心项目(2015TP2022);湖南省自科基金青年项目(2017JJ3284);湖南省教育厅优秀青年项目(17B241);湖南省教育厅一般项目(17C1433)~~

摘　　要：目的探索龙牙百合多糖的体外抗氧化效果。方法从龙牙百合中超声提取多糖,蒽酮-硫酸法测定多糖含量。分别研究龙牙百合粗多糖和精制多糖对自由基DPPH、O_2^-·、·OH和NO_2^-的清除作用,并与VC阳性对照进行比较。结果龙牙百合粗多糖中多糖含量为6.57%,精制多糖中多糖含量为11.51%。在0.2~1.4mg/mL浓度范围内,龙牙百合多糖对DPPH、O_2^-·、·OH和NO_2^-有一定的清除能力,且清除效果与多糖浓度呈剂量-效应关系。相同浓度的龙牙百合粗多糖的清除能力强于精制多糖,但两种多糖抗氧化效果均弱于阳性对照VC。结论龙牙百合多糖具有良好的抗氧化能力,可开发成一种新的天然绿色食品抗氧化剂。Objective To explore antioxidative effects of Longhui Longya lilium polysaccharides in vitro. Methods The polysaccharides were extracted from Longya lilium using ultrasonic extraction technology and detected by anthrone-sulfuric acid method. Compared with the VC positive control, the scavenging activity of crude and refined polysaccharides of Longya lilium againstfree radicals were analyzed, including DPPH, O2^-·, ·OH and NO2^-. Results The polysaccharides contents in crude and refined extracts were 6.57% and 11.51%, respectively. The results showed that the crude and refined polysaccharides of Longya lilium had certain scavenging capacity on the DPPH, O2^-·, ·OH and NO2^-. In the range of 0.2～1.4 mg/mL, the scavenging effects were in a dose-effect relationship with the concentration of polysaccharides. The scavenging ability of crude polysaccharides against free radicals was stronger than that of refined polysaccharides from Longya lilium in the same concentration. Antioxidative effects of the polysaccharides were weaker than those of the VC positive control. Conclusion The polysaccharides from Longya lilium have good anti-oxidation ability, which can be developed into a new kind of natural green food antioxidant.

关 键 词：龙牙百合 抗氧化 多糖 自由基 清除能力 

分 类 号：TS202.3[轻工技术与工程—食品科学]