FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 122-125.

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Study on Antioxidative Effects in vitro of Polysaccharide from Moso Bamboo Leaves (PMBL)

 DING  Hong-Xiu, GAO  Yin-Yu, CHAO  Hong-Juan, XIA  Dong-Hua   

  1. 1.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2.College of Life Science, Jiangxi Normal University, Nanchang 330027, China
  • Online:2007-11-15 Published:2011-11-22

Abstract: The aim of this study is to investigate the antioxidant effect in vitro of polysaccharide from moso bamboo leaves (PMBL). The scavenging capacities of PMBL on 1,1-diphenyl 2-picrylhydrazyl, superoxide anion radicals and hydroxyl free radicals were assayed. Meanwhile, the anti-olipid peroxidation activity on linoleum acid was studied by trio barbituric acid (TBA) system. The experimental results indicated that PMBL has stronger effect of scavenging O2-·( half clearance rates was 5.98 mg/L) and ·OH (half clearance rates was 5.55 mg/L) than VC and lutin, and the scavenging effect on DPPH is appreciably weaker than VC and lutin. From TBA experiment, it is proved that the antilipid peroxidation of linoleic acids was unideal.

Key words: moso bamboo leaves, polysaccharide, antioxidation in vitro, 2,2diphenyl-1-picryl-hydrazyl method, thiobarbituric acid chromatometry