摘要
研究了山茱萸多糖PFCCⅠ的抗氧化性能。利用烘箱法研究多糖对油脂的抗氧化活性,结果表明,碱提山茱萸多糖PFCCⅠ可有效抑制植物油氧化;利用Fenton反应检测多糖PFCCⅠ对羟基自由基(·OH)的清除作用,当清除率达50%时所需浓度分别为80μg/mL;通过邻苯三酚自氧化反应检测二者对超氧阴离子自由基(O2-·)的清除能力,当清除率达50%时所需PFCCⅠ浓度为34.9μg/mL。
Polysaccharide PFCCⅠwas isolated from Fructus Corni throug h extraction,deproteining ,ethanol precipitating ,DEAE -cellulose column chromatog raphy and purified by Sephadex G -200column chromatog raphy.The polysaccharides showed activities of oxidation resistance to axung e and g ing ili and also showed scaveng ing actions to hydroxyl free radicals(·OH)g enerated by Fenton reaction and superoxide anion(O 2- ·)g enerated by pyrog allol autoxidation system.The scaveng ing activity to hydroxyl free radicals and superoxide anion was represented by the content scaveng ing50%of all radicals(EC 50 ).The EC 50 of PFCCⅠto hydroxyl free radicals and superoxide anion were80μg /mL and34.9μg /mL respectively.The results indicated that it was possible for the polysaccharides to be widely used in the industry of food,cosmetic and pharmaceutical in the future.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第5期34-36,39,共4页
Science and Technology of Food Industry
