摘要
为系统研究枸杞多糖各组分的抗氧化活性,本研究采用纤维素柱色谱法分离得到枸杞多糖的4个组分(LBP1-4).采用羟自由基清除能力、超氧离子自由基清除能力、二苯代苦味酰基自由基(DPPH)清除能力、还原力、脂质抗氧化能力、ABTS自由基清除能力等六种不同方法,评价其体外和在真实食品体系中抗氧化活性的差异.研究发现,4个枸杞多糖组分均具有抗氧化活性,且表现出良好的剂量依赖关系,随着多糖浓度的升高其清除能力增强.其中,羟自由基清除能力测定方法评价显示LBP4的抗氧化活性最强;超氧离子自由基清除能力测定方法评价显示LBP4的抗氧化活性最强,DPPH自由基清除能力测定方法评价显示LBP1的抗氧化活性最强,还原力测定方法评价显示LBP2的抗氧化活性最强,ABTS自由基清除能力测定方法评价显示LBP3的抗氧化活性最强.
In order to study the antioxidant activity of Lycium barbarum polysaccharides, four components of Lycium barbarum polysaccharides,LBP1- 4,were isolated by cellulose column chromatography. The scavenging ability of hydroxyl radical and superoxide ion free radical were used. There were six different methods to evaluate the difference of antioxidant activity in vitro and in real food system, such as scavenging ability, reducing capacity and lipid antiox idant ability of diphenyl bitter acyl radical （DPPH）,abts free radical scavenging ability, and so on. It was found that the four components of Lycium barbarum polysaccharides had an tioxidant activity and showed a good dose dependent relationship, and the scavenging ability increased with the increase of polysaccharide concentration. The evaluation of hydroxyl radical scavenging ability showed that LBP4 had the strongest antioxidant activity. Evaluation of the scavenging ability of superoxide ion free radicals the evaluation of LBP4 showed that the antioxidant activity of LBP1 was the strongest. The determination of reductive power showed that the antioxidant activity of LBP2 was the strongest and the scavenging ability of ABTS was the strongest. The evaluation showed that the antioxidant activity of LBP3 was the highest.
作者
孙玉姣
侯淑婷
鱼喆喆
崔湘怡
谭梓杉
戚歆宇
康雨芳
SUN Yu-jiao;HOU Shu-ting;YU Zhe-zhe;CUI Xiang-yi;TAN Zi-shan;QI Xin-yu;KANG Yu-fang(School of Food and Biological Engineering,Shaanxi University of Science ＆ Technology,Xi＇an 710021,China)
出处
《陕西科技大学学报》
CAS
2018年第5期39-45,共7页
Journal of Shaanxi University of Science & Technology
基金
陕西省科技厅自然科学基础研究计划项目(2017JQ3036)
陕西科技大学大学生创新创业训练计划项目(116)
陕西科技大学博士科研启动基金项目(BJ16-17)
关键词
枸杞
多糖
抗氧化活性
脂质抗氧化
Lycium barbarum
polysaccharides
antioxidation activity
lipid oxidation
