桑葚多糖抗氧化作用的研究.pdfVIP

2010 年第4 期 中 国 酿 造 总第217 期 · · 研究报告 59 桑葚多糖抗氧化作用的研究 李 颖，李庆典* （青岛农业大学食品科学与工程学院，山东 青岛 266109） 摘 要：以桑葚果为原料，采用热水浸提法提取桑葚多糖，通过桑葚多糖对羟基自由基和超氧负离子自由基的清除作用，评价桑葚多 糖的抗氧化活性。结果表明：桑葚多糖对羟基自由基和超氧负离子都具有一定的清除能力，与浓度呈线性关系。当桑葚多糖的浓度 0.7mg/mL时，对羟基自由的清除率为52.7%，对超氧负离子的清除率为31.2%。表明桑葚多糖能够清除自由基，阻断自由基反应链，具 有一定的抗氧化及防衰老作用。 关 键 词：桑葚；多糖；抗氧化；自由基 中图分类号：O629.13 文献标识码：A 文章编号：0254-5071 （2010）04-0059-03 Antioxidant activity of mulberry polysaccharide LI Ying, LI Qingdian* (School of Food Science Engineering, Qingdao Agricultural University, Qingdao 266109, China) Abstract: Polysaccharide was extracted from mulberry with the method of hot water extraction in this study. Antioxidant activity of mulberry polysac- charide was evaluated by the efficiency of scavenging the hydroxyl radical and superoxide anion radical. The results showed that mulberry polysac- charide had a certain capacity to scavenge hydroxyl radical and superoxide anion radical, and the efficiency of scavenging was increased with the concentrations. When the mulberry polysaccharide concentration achieved 0.7 mg/ml, the scavenging percentage of hydroxyl radical and superoxide anion radical reached 48.9% and 26.1%, respectively. Mulberry polysaccharide was believed to clear radicals and was able to terminate radical chain reaction. Therefore, the mulberry had a good role in anti-oxidation and anti-aging and had a great potential