摘要
比较研究茯苓水溶性多糖、酸性多糖及其不同酸度多糖的抗氧化作用,为茯苓多糖开发应用提供科学依据。采用水和1 mol/LNa OH溶液分别提取得到茯苓水溶性多糖(PWP)及酸性多糖(PAP);取水提取茯苓水溶性多糖后的药渣,依次用0.1 mol/L^1.0 mol/L梯度Na OH溶液分级提取分离10种茯苓酸性多糖组分(PSAP1-PSAP10)。通过对多糖还原能力、DPPH自由基清除率和羟基自由基清除率等指标的测定,比较PWP、PAP和10种PSAP1→PSAP10组分的抗氧化活性。研究结果表明,PWP和PAP具有抗氧化作用;PSAP1→PSAP10分级提取的10种多糖组分均具有不同程度的抗氧化作用,其中PSAP8和PSAP9抗氧化作用优于其他组分。综合分析,茯苓多糖具有良好的抗氧化作用,其酸性多糖的抗氧化作用与其酸性强弱相关。
In order to provide the theoretical evidences for developing polysaccharides from Poria cocas , antioxidant properties of water-solubillity polysaccharides,acidic polysaccharides and polysaccharides in different acidicity were compared in this paper. The Poria cocos water-solubillity polysaccharides （PWP） and Poria cocos acidic polysaccharides （PAP） were extracted respectively by water and 1 mol/L NaOH solution.10 of Poria cocos separaate acidic polysaccharides （PSAP） components were extracted and seperated from the drey of the decoction of PWP by a gradient elution program with 0.1 mol/L-1.0 mol/L NaOH soulutions.The reducing power ,DPPH scaveage rate and ＆#183;OH scaveage rate were used to compare the antioxidant of PWP ,PAP and 10 PSAPs.The result demonstrated that both PWP,PAP had antioxidant effect and 10 PSAPs had antioxidation in different degreas,and PSAP8 and PSAP9 were better than others.With comprehensive analysis,polycharrides in poria have good antioxidation and the antioxidation of pap is relevant to its acidity strength.
出处
《食品研究与开发》
CAS
北大核心
2014年第23期1-3,共3页
Food Research and Development
基金
“十二五”国家科技支撑计划的子课题(2010BAE00386)
关键词
茯苓多糖
酸性多糖
分级提取
抗氧化
Poria cocos polysaccharides
acidic polysaccharides
gradient extraction
antioxidant
