食品科学 ›› 2005, Vol. 26 ›› Issue (2): 224-227.

• 营养卫生 • 上一篇    下一篇

鼠尾藻多糖的制备及其抗氧化活性

 杨方美, 王林, 胡秋辉   

  1. 南京农业大学食品科技学院
  • 出版日期:2005-02-15 发布日期:2011-09-19

Preparation of Polysaccharide Derived from Sargassum thunbergii and Its Antioxidant Activity

 YANG  Fang-Mei, WANG  Lin, HU  Qiu-Hui   

  1. College of Food Science and Technology, Nanjing Agricultural University
  • Online:2005-02-15 Published:2011-09-19

摘要: 采用正交试验设计,得到了鼠尾藻多糖的最佳提取条件:pH=4,破壁功率600W,破壁时间200s,提取温度100℃,提取时间6h,三氯乙酸浓度3%(W/V),乙醇浓度70%(V/V);在此条件下,多糖提取率可达到6.24%(W/W)。通过Sepharose4B柱对该多糖进行了层析纯化,并用自由基清方法测定了其体外抗氧化活性,结果表明:鼠尾藻多糖有较高的抗氧化活性,对DPPH·的清除率在50%以上,对·OH和O2-·直接清除能力也超过了30%。

关键词: 鼠尾藻, 多糖, 制备, 抗氧化活性

Abstract: Through an orthogonal design L16(45), the optimized preparing condition of polysaccharide from Sargassum thunbergii was found at pH=4, applying ultrasound at 800W for 200s, incubating at 100℃ for 6h, and 3% (W/V) of trichloroacetic acid and 70% (V/V) of ethanol. The extraction yield of polysaccharide was up to 6.24%. The crude polysaccharide was purified with Sepharose 4B column chromatography and the antioxidant activity of polysaccharide from Sargassum thunbergii was determined by radical scavenging methods. The result showed that the polysaccharide had satisfactory antioxidant activity: the scavenging rate was more than 50% towards DPPH·, and was also more than 30% towards ·OH and O2-

Key words: Sargassum thunbergii, polysaccharide, preparation, antioxidant activity -