南瓜多糖硫酸酯化衍生物的制备及抗氧化研究

Preparation and antioxidant research of pumpkin polysaccharide sulfate

采用氯磺酸-吡啶法,对南瓜粗多糖和分离得到的南瓜AP1多糖进行硫酸酯化;采用邻二氮菲—金属铁离子—H2O2体系和邻苯三酚自氧化法,测定南瓜多糖对羟自由基和超氧阴离子自由基的清除作用。结果表明,四种南瓜多糖均能有效清除羟基自由基,并随着浓度的增加,清除作用加强,且水提南瓜粗多糖对羟基自由基清除作用显著高于其它三种多糖。南瓜粗多糖和南瓜AP1多糖对超氧阴离子自由基的清除作用不明显,经硫酸酯化后的多糖能有效清除超氧阴离子自由基,并呈量效关系。实验结果表明,硫酸酯化南瓜多糖具有抗氧化性。

Chlorosulfonic acid-pyridine act was used to sulfate pumpkin crude polysaccharide and pumpkin AP1 polysaccharide isolated by CTAB; the effects of pumpkin polysaccharides scavenging hydroxyl radicals and superoxide anion radical were determined by phenanthroline- metal iron- H2O2 system and pyrogallol autoxidation, The results showed that the four polysaccharides could effectively remove hydroxyl radicals,with the concentration increasing removals of polysaccharide greater, and the scavenging of pumpkin crude polysaccharide on hydroxyl radical was significantly higher than the other three polysaccharides. The scavenging of pumpkin crude polysaccharide and pumpkin AP1 polysaccharide on the superoxide anion radical were not significant. Sulfated polysaccharides could effectively remove the superoxide anion radical, and was dose-effect relationship. The results suggest that sulfated pumpkin polysaccharides exhibit antioxidative activity.