Study on Separating and Antioxidative Activity of Polysaccharides Extrated from Portulaca oleracea L.

Abstract

Abstract: In this paper, the polysaccharides(POL) from Portulaca oleracea L. is separated into three fractions(POLⅠ,POL Ⅱand PoLⅢ) by DEAE-cellulose chromatography. They are purified by sephadex G-200 gel chromatography into POLⅠb, POL Ⅱa and PoLⅢ′. Purity identification by cellulose acetate electrophoresis and sephadex G-200 gel chromatography implies that they are homogeneous components. Typical absorption of nucleic acid or protein can not be observed in UV spectrum. Molecular weight of the polysaccharide which is determined by gel filtration are 18kD, 56kD and 410kD respectively. By means of GC, POL Ⅰb is composed of glucose and galactose, POLⅡa is composed of arabinose, xylose, fructose, mannitose, galactose and glucose and the main compositions of PoLⅢ′ are glucose and galactose. The infrared ray spectrum of the polysaccharides indicates α- glucosidal bond in POLⅠb and POLⅡa, β-glucosidal bond in PoLⅢ′. The experiment results of antioxidative activities shows POLⅠb can abolish OH and O2, the activities and amount are relative; PoLⅢ′is effective in abolishing ·OH, but it can not inhibit O2·.

Key words: polysaccharides from Portulaca oleracea L., separation, composition, antioxidative activity

DUAN Yu-Feng, HAN Guo-Ping. Study on Separating and Antioxidative Activity of Polysaccharides Extrated from Portulaca oleracea L.[J]. FOOD SCIENCE, 2005, 26(3): 225-228.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	HOU Yanru, SU Lin, HOU Puxin, BAI Yanping, SUN Bing, ZHAO Lihua, HUANG Kaibiao, LÜ Ke, JIN Ye. Effect of Feeding Regimens on Muscle Fiber Type Composition and Meat Quality of Sunit Sheep and Underlying Regulatory Mechanism [J]. FOOD SCIENCE, 2021, 42(7): 83-89.
[3]	LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT. Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread [J]. FOOD SCIENCE, 2021, 42(6): 111-117.
[4]	LIU Xueru, LI Xin, YIN Yong, YU Huichun, YUAN Yunxia, LI Mengli. Three-Dimensional Fluorescence Discrimination and Quantitative Modelling of Microorganisms on Cucumbers during Storage [J]. FOOD SCIENCE, 2021, 42(5): 32-38.
[5]	LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong. Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System [J]. FOOD SCIENCE, 2021, 42(2): 30-35.
[6]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[7]	CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng. Analysis of Chemical and Nutritional Components of Red Millet [J]. FOOD SCIENCE, 2021, 42(18): 218-224.
[8]	LIU Yixiang, MA Yu, LI Donghui, WANG Yanbo, FU Linglin, LIU Guangming. Dietary Structure and Components Affect Food Allergy through Regulating Intestinal Microflora: A Review of the Literature [J]. FOOD SCIENCE, 2021, 42(17): 282-290.
[9]	JIANG Yujun, YANG Tao, MAN Chaoxin, ZHOU Wenqi, WANG Rui, CHEN Sihan, YANG Xinyan, FU Shiqian, GAO Pingping, REN Yuwei, ZHANG Wei. Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe [J]. FOOD SCIENCE, 2021, 42(16): 224-232.
[10]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[11]	ZHANG Biao, HUANG Na, ZHANG Wanli, WANG Shuo, SHENG Wei. Fluorescence Immunoassay Combined with Magnetic Separation Using Upconversion Nanoparticles as Label for the Detection of Tyramine in Food Samples [J]. FOOD SCIENCE, 2021, 42(14): 270-275.
[12]	YUAN Huizhi, XUN Yiping, PU Xiaolu, ZHU Hong, WANG Shijie. Progress in Understanding the Relationship between Human Milk Oligosaccharides and Infant Gut Microbiota [J]. FOOD SCIENCE, 2021, 42(13): 319-325.
[13]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[14]	CUI Xiaoying, PENG Xinyan, HE Hongjun, ZHANG Min, ZHANG Xiaotong. Separation, Purification and Enzymatic Characterization of Polyphenol Oxidase from Taro [J]. FOOD SCIENCE, 2021, 42(12): 107-115.
[15]	HE Dongmei, MA Yu, HUANG Yongguang, YOU Xiaolong, CHENG Pingyan, HU Feng. Flavor Composition and Characteristic Esters in Mechanized Sauce-Flavor Baijiu Base Liquors from Fermentation Rounds [J]. FOOD SCIENCE, 2021, 42(10): 269-275.

Study on Separating and Antioxidative Activity of Polysaccharides Extrated from Portulaca oleracea L.

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments