食品科学

• 基础研究 • 上一篇    下一篇

硫酸酯化修饰的油菜花粉多糖的抗氧化活性

姚秋萍,李 阳,邓 健   

  1. 贵州民族大学化学与环境科学学院,贵州 贵阳 550025
  • 出版日期:2015-07-15 发布日期:2015-07-08

Antioxidant Effect of Sulfated Polysaccharides from Rape Pollen

YAO Qiuping, LI Yang, DENG Jian   

  1. School of Chemistry and Environmental Science, Guizhou Minzu University, Guiyang 550025, China
  • Online:2015-07-15 Published:2015-07-08

摘要:

目的:对油菜花粉多糖进行硫酸酯化,研究体外抗氧化活性。方法:采用浓硫酸法分别在0 ℃和10 ℃条件下对油菜花粉多糖(rape pollen polysaccharides,RPP)进行硫酸酯化修饰,并对其清除羟自由基(·OH)、超氧阴离子自由基(O2-·)和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的能力进行了研究。结果:酯化得到取代度分别为0.89和1.36的2 个改性产物(S-RPP1和S-RPP2),RPP、S-RPP1和S-RPP2表现出不同程度的抗氧化活性。总的自由基清除能力大小为S-RPP1>S-RPP2>RPP。结论:硫酸化修饰能提高油菜花粉多糖的体外抗氧化活性。

关键词: 油菜花粉多糖, 硫酸酯化修饰, 抗氧化活性

Abstract:

Objective: To investigate the antioxidant effect in vitro of native and sulfated polysaccharides from rape pollen
(RPP). Methods: After sulfation of RPP using a sulfuric acid method at 0 and 10 ℃, respectively, the scavenging capacities
against hydroxyl free, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were assayed using vitamin C
(VC) as the control. Results: Two sulfated polysaccharides of RPP with degree of substitution (SD) of 0.89 and 1.36, named
S-RPP1 and S-RPP2, respectively, were obtained. RPP, S-RPP1 and S-RPP2 had certain scavenging ability against the three
free radicals. Total antioxidant activity was in the decreasing order of S-RPP1 > S-RPP2 > RPP. Conclusion: The antioxidant
activity of polysaccharides from rape pollen can be improved through sulfation.

Key words: polysaccharides from rape pollen, sulfation modification, antioxidant activity

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