摘要
目的:研究活性覆盆子多糖的提取、结构分析与自由基清除作用。方法:以水提醇沉法制备覆盆子粗多糖,CTAB季铵盐络合法进一步纯化;通过IR、NMR等分析覆盆子多糖结构;利用Feton体系和邻苯三酚自氧化反应,采用比色法测定覆盆子多糖对OH·及O2-·自由基的清除作用。结果:通过实验获得覆盆子多糖提取工艺为料水比1∶30、浸提温度80℃、提取次数2次、氯仿正丁醇用量为2∶1;红外光谱和1H-NMR分析覆盆子多糖为酸性α-呋喃糖,且含β-糖苷键。在相同的实验体系浓度下,覆盆子粗多糖及纯化多糖对OH·的IC50分别为1.37、0.91mg/mL;对O2-·的IC50分别为0.66、0.44mg/mL。结论:覆盆子多糖为酸性α-呋喃糖,且含β-糖苷键,对氧自由基具有较强清除能力。
Objective： To study the raspberry（Rubus chingii Hu） polysaccharides（RPS） extraction, structure and free radicals scavenging activities. Methods： The polysaccharides was extracted from raspberry by water and precipitated by ethanol, purified with CTAB. The structural characterization of RPS was confirmed by IR and NMR techniques. In the vitro simulated chemical reaction system, the polysaccharide scavenging effect on OH. with Fenton reaction and O2^-·. with Pyrogallol Autoxidation Method was studied. Results： The optimal extraction technology conditions were that the temperature was 80 ℃, the extraction time was twice, the Sevag reagent ratio was 2：1. IR and ^1H-NMR analysis indicated that RPS was composed of α-furanose with some β- glucosidic bond. The respective IC50 of raw RPS and refined RPS to OH. was 1.37 mg/mL and 0.91 mg/mL, to O2^-·. was 0.66 mg/mL and 0.44 mg/mL. Conclusion： These results clearly indicated that RPS structure was α- furanose with some β-glucosidic bond and had strong capacity of scavenging free radicals.
出处
《食品科技》
CAS
北大核心
2009年第7期163-167,共5页
Food Science and Technology
基金
四川省教育厅重点项目(041123)
关键词
覆盆子
多糖
提取
结构
自由基清除
raspberry（rubus chingii hu）
polysaccharides
extraction
structure
free radicals scavenging
