Carboxymethylation and Antioxidant Activity of Coprinus comatus Polysaccharide

doi:10.7506/spkx1002-6630-201013003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 10-15.doi: 10.7506/spkx1002-6630-201013003

• Basic Research • Previous Articles Next Articles

Carboxymethylation and Antioxidant Activity of Coprinus comatus Polysaccharide

ZHOU Rui1， TIAN Cheng-rui1,*， ZHANG Jing1， LIU Na2

1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China ；
2. College of Physics and Information Technology, Shaanxi Normal University, Xi’an 710062, China

Received:2009-11-09 Revised:2010-03-18 Online:2010-07-01 Published:2010-12-29
Contact: TIAN Cheng-rui E-mail:chrtian@snnu.edu.cn

Abstract

Abstract:

Coprinus comatus polysaccharide prepared in our laboratory was carboxymethylated by solvent method. The effects of reaction medium, time and temperature, chloroacetic acid amount and sodium hydroxide amount on the substitution degree of Coprinus comatus polysaccharide were investigated. In the presence of isopropyl alcohol used as reaction medium, a reaction system consisting of Coprinus comatus polysaccharide 0.5 g, sodium hydroxide 7.5 g and chloroacetic acid 6.0 g was left to react at 55 ℃ for 5 h and as a result, a maximum substitution degree of Coprinus comatus polysaccharide of 0.989 was obtained. Meanwhile, carboxymethylated Coprinus comatus polysaccharide was tested for its scavenging capacities against hydroxyl and superoxide cation free radicals, which were both much better than before carboxymethylation.

Key words: Coprinus comatus polysaccharide, carboxymethylation, substitution degree, antioxidant activity

CLC Number:

TS201.2

ZHOU Rui1， TIAN Cheng-rui1,*， ZHANG Jing1， LIU Na2. Carboxymethylation and Antioxidant Activity of Coprinus comatus Polysaccharide[J]. FOOD SCIENCE, 2010, 31(13): 10-15.

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Carboxymethylation and Antioxidant Activity of Coprinus comatus Polysaccharide

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