不同南瓜多糖体外清除羟基自由基作用的研究

采用热水浸提法和超声波辅助法提取南瓜粗多糖,用十六烷基三甲基溴化铵(CTAB)络合沉淀得AP1多糖;用邻二氮菲-金属铁离子-H2O2体系检测南瓜多糖对羟基自由基的清除作用。结果表明,南瓜多糖能有效清除羟基自由基,并随着浓度的增加清除作用加强,且热水提取的南瓜多糖对羟基自由基清除作用显著高于超声提取的南瓜多糖。该结果表明南瓜多糖具有抗氧化性,并且热水提取的南瓜多糖的清除羟基自由基最为显著。

Study on the Scavenging Effect of Different Pumpkin Polysaccharide on Hydroxide Free Radicals in vitro

The pumpkin polysaccharide was extracted by water-extract and ultrasonic method,respectively.The pumpkin AP1 polysaccharide was obtained from the precipitate with cetyltrim-ethlammonium bromide(CTAB).The phenanthroline-Fe2 reaction system was used to estimate the activity of pumpkin polysaccharide against hydroxyl radicals.The result showed that the pumpkin polysaccharide had the ability to scavenge hydroxyl radicals.The scavenging effects increased with the increasing of concentration.The scavenging ability of the water-extract pumpkin polysaccharide was much better than that of those extracted by ultrasound on hydroxyl radicals.It was demonstrated that the pumpkin polysaccharide had antioxidative property,and the water-extract pumpkin polysaccharide showed the better scavenging ability remarkably.