摘要
利用超声波辅助水提醇沉法提取并纯化红果参多糖。以抗坏血酸(VC)作参照物,考察了红果参多糖对羟基自由基、超氧阴离子自由基、亚硝基的清除效果及对油脂的抗氧化性能。结果表明:红果参多糖能很好的清除羟基自由基和超氧阴离子自由基,其清除能力与多糖浓度呈正相关性,对油脂的氧化有明显的抑制作用,对亚硝基的清除效果不明显。
Polysaccharides （PS） from Hong Guo Ginseng were extracted and purified by water-extraction and ethanol precipitation with ultrasonic assistance. With the same concentration of ascorbic acid （VC） as the control, the antioxidant activities of Hong Guo Ginseng polysaccharides were investigated by the scavening of hydroxyl free radical （ OH） ,superoxide anion （O2） ,nitroso （NO2） and against the peroxidation of oils and fats. The results indicated that the Hong Guo Ginseng polysaccharides showed strong antioxidant activities against OH, O2 and good inhibitory effect to peroxidation of oils and fats, although its antioxidant activity was weak to NO2. Furthermore,the antioxidant activity increased with the increasing of concentrations of Hone Guo Ginseng polvsaeeharides.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2013年第2期170-173,共4页
Natural Product Research and Development
基金
科技部科技型中小企业技术创新基金资助项目(10C26214302421
11C26414305373)
吉首大学"植物资源保护与利用"湖南省高校重点实验室开放项目
关键词
红果参多糖
自由基
亚硝基
油脂
抗氧化
Hong Guo Ginseng polysaccharide
radical
NO＋
fats and oils
antioxidant activity
