食品科学 ›› 2008, Vol. 29 ›› Issue (4): 66-69.

• 基础研究 • 上一篇    下一篇

莲藕多糖的分离纯化及抗氧化活性研究

 严浪, 石宝霞, 李全宏   

  1. 中国农业大学食品科学与营养工程学院; 中国农业大学食品科学与营养工程学院
  • 出版日期:2008-04-15 发布日期:2011-08-24

Antioxidant Properties of Polysaccharide Extracted and Purified from Lotus Roots Pomace

 YAN  Lang, SHI  Bao-Xia, LI  Quan-Hong   

  1. College of Food Science and Nutritional Engineering,China Agricultural University
  • Online:2008-04-15 Published:2011-08-24

摘要: 本实验从莲藕渣中通过水提醇沉法提取得到水溶性莲藕粗多糖NPh,采用DEAESephroseFastFlow离子交换层析法纯化NPh,实验不同pH值及盐浓度对NPh的洗脱效果,确定了合适的纯化条件为:以pH5.00.05mol/LHAc-NaOAc缓冲液作为起始缓冲液,起始缓冲液加0.5mol/LNaCl进行分步洗脱,洗脱速度为6.0ml/min,收集得到均一多糖组分NPh2。通过清除DPPH·自由基和保护红细胞氧化溶血的实验研究NPh2的抗氧化活性,结果显示,NPh2不存在清除DPPH·自由基的作用,能够有效抑制红细胞氧化损伤。

关键词: 莲藕多糖, 纯化, 抗氧化

Abstract: Water-soluble polysaccharides tabled as NPh were separated from lotus roots pomace by hot-water extraction and ethanol precipitation and then purified by ion exchange chromatography of DEAE sepharose fast-flow.After being studied on pH values and three kinds of NaCl concentrations , the purification conditions are found as follows: 50 mmol/L acetic acid- sodium acetate as start buffer, pH value 5.0, elution buffer as 0.5mol/L NaCl mixed with start buffer,and elution rate 6.0 ml/ min.The antioxidant activities of NPh2 evaluated by 1,1-diphenyl-2 picrylhydrazyl DPPH· radical-scavenging activity and protective effects of erythrocyte hemolysis. Though the polysaccharides exhibit no notable inhibition of the DPPH·radical, but effectively inhibit the erythrocyte’s auto-oxidation and prevent the activated hemolysis by H2O2.

Key words: lotus roots, polysaccharide, purification, antioxidation