摘要
目的：从木耳提取木耳多糖（AAPS），分析木耳多糖对各类活性氧的清除能力。建立了热水提取-乙醇沉淀-氯仿、正丁醇去蛋白提取工艺。并采用化学发光分析法测定AAPS对活性氧（H2O2、O·-2、·OH）、O·-2（超氧阴离子自由基）、·OH（羟氧自由基）以及H2O2的清除作用。木耳多糖的得率为0.748%，总糖含量为74.67%。清除·OH、O·-2、H2O2、白细胞呼吸爆发中产生的氧自由基活性的AOV值分别为105.324、34930.795、606.5、-0.859。结论：AAPS具有清除氧自由基的作用，其活性大小与多糖的用量正相关。在全血生理环境下，对全血化学发光中活性氧的清除能力最强。提示木耳多糖最好的作用效果在全血生理环境状态下。
To isolate and extracte an edible fungus (Auricularia auricula-judae)polysaccharide (AAPS)and analyse its effect on cleaning all kinds of oxygen radicals,a technique of hot water extract,ethanol sedimentation,chloroform and butanol deproteinization was preformed.Sugar content was also determined.With the help of chemiluminescent analysis,AAPS was separately determined for cleaning up oxygen free radicals of H2O2、O·-2、·OH.The extraction rate of AAPS was 0.748%.Total sugar content was 74.67%.AOV was determined respectively as 105.324 for ·OH 34930.795 for O·-2,606.5 for H2O2,and 0.859 for oxygen free radicals from phagocytic of leucocyte in whole blood Chemiluminescence.The test showed that AAPS could weed out oxygen radical, and its effect increased with increasing amount of sugar. AAPS had the strongest ability in clearing up oxygen free radicals from chemiluminescence in whole blood under the circumstance of whole blood physiology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第3期26-29,共4页
Food Science
关键词
木耳多糖
活性氧
化学发光分析
分离
提取
抗氧化作用
An edible fungus Polysaccharide Oxygen free radical Chemiluminescent Isolation Extract
