摘要
研究薏苡多糖的抗氧化性。用微波辅助酶法提取薏苡多糖,并采用邻二氮菲-Fe2+氧化法、邻苯三酚自氧化法以及总抗氧化能力试剂盒测定其抗氧化能力。薏苡多糖的总糖含量为42.5%。在实验设置的浓度范围内,薏苡多糖的抗氧化能力随着浓度的增加而增加。1.0 mg/mL的薏苡多糖对羟自由基的清除率为22.1%,对超氧阴离子自由基的清除率为24.2%,总抗氧化能力为3.1单位/mL。本实验为进一步研究薏苡多糖作为抗氧化能力较强的食品和药品的可能性奠定了基础。
To study antioxidant activity of coix seed polysaccharide. Coix seed polysaecharide was extracted by microwave-assisted enzyme method. The antioxidant activities in vitro of coix seed polysaccharide were investigated by phenanthroline-Fe2＋, pyrogallol autoxidation and T-AOC kit. The results showed that the content of total polysaeeharide was 42.5 %. In the setting concentration range, the antioxidant activities of coix seed polysaccharide increased with the elevation of concentration. The clearance rates of hydroxyl free radical and superoxide anion free radical of lmg/mL coix seed polysaccharide were 22.1% and 24.2 %, respectively, and the total antioxidant activity was 3.1 Unit/mL. Our work provided the theory basis for further application of coix seed polysaccharide on food and drug area.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期84-86,共3页
Food Research and Development
基金
国家自然科学基金(30972038)
大连民族学院大学生创新创业训练计划资助项目(X2012016)
关键词
薏苡
多糖
抗氧化性
coix seed
polysaccharide
antioxidant activity
