银杏果多糖的物化性质及抗氧化活性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.10 银杏果多糖的物化性质及抗氧化活性研究 杨强，李新华，王琳，路飞，张春红，郑煜焱，谢宏 （沈阳农业大学食品学院，辽宁沈阳 110866） 摘要：以银杏果为原料，采用水提醇沉法提取，Sevag 法除蛋白，大孔树脂法脱色制备多糖，利用紫外光谱（UV）、高效液相 色谱（HPLC）、红外光谱（IR）并对多糖的结构进行了分析；通过对 DPPH 自由基、超氧自由基和羟基自由基的清除作用，研究银 杏果多糖体外抗氧化活性；用银杏果多糖对高脂小鼠进行干预后，测定血清和肝脏中 SOD、GSH-PX、MAD 和 CAT 含量，以此评定 体内抗氧化活性。结果表明，银杏果多糖中不含蛋白质和花色苷等物质，主要是由葡萄糖、半乳糖和木糖三种单糖组成，其摩尔比为 2.26:19.60:4.29，是一种含有 α-糖苷键的吡喃糖；银杏果多糖对 DPPH 自由基、超氧自由基和羟基自由基的清除效果显著，其 IC50分 别为 0.15 mg/L、0.30 mg/L、0.47 mg/mL；体内实验显示，银杏果多糖能显著提高血清和肝脏中 SOD、GSH-Px 和 CAT 的含量、降低 血清和肝脏中 MDA 的含量。因此可知，银杏果多糖有显著的抗氧化功能。 关键词：银杏果；多糖；抗氧化活性；高脂血症 文章篇号：1673-9078(2013)10-2395-2400 Physicochemical properties and Antioxidant Activity of Ginkgo biloba L. Nut YANG Qiang, LI Xin-hua, WANG Lin, LU Fei, ZHANG Chun-hong, ZHENG Yu-yan, XIE Hong (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China) Abstract: The polysaccharides extracted by water-extract and ethanol-precipitation from Ginkgo nuts were purified by Sevag method for protein removing and macroporous adsorption resin for the de-colorization. The composition of the polysaccharide was analyzed by Ultraviolet spectrum (UV), high-performance liquid chromatography (HPLC), and infrared spectra (IR). The in vitro antioxidant activities of the polysaccharide were determined by DPPH, superoxide radicals and hydroxyl radicals scavenging assays. The effect of the polysaccharide on the content of SOD, GSH-PX, MAD and CAT in the serum and liver of the hyperlipemia mice were measur