新会陈皮多糖的体外抗氧化作用及总糖含量测定

In vitro Antioxidative Effect and Determination of Polysaccharides from Xinhui Tangerine Peel

目的研究新会陈皮多糖的体外抗氧化作用并测定其总糖含量。方法苯酚-硫酸比色法测定陈皮多糖的总糖含量;Fenton法、DPPH(1,1-Diphenyl-2-picrylhydrazyl)法和FRAP(Ferric Reducing Antioxidant Powder)法,以抗坏血酸为阳性对照、比色法测定,共同评价新会陈皮多糖的抗氧化作用。结果新会陈皮多糖在体外能明显清除羟自由基、DPPH自由基和还原Fe3+,并且体外抗氧化作用均随其浓度的增大而增大;总糖含量为7.20%。结论新会陈皮多糖具有明显的体外抗氧化作用。

Objective To investigate the in vitro antioxidative effect and determine the content of polysaccharide from Xinhui Tangerine peel. Methods The content of Xinhui Tangerine peel polysaccharides was detected by phenol-sulfuric acid colorimetry. Its in vitro antioxidative effects were determined by Fenton, DPPH, and FRAP, so as to evaluate the antioxidative effect of polysaccharide from Xinhui Tangerine peel by spectrophotometer, with ascorbic acid as the positive control. Results Polysaccharides from Xinhui Tangerine peel could significantly inhibit hydroxyl radical, DPPH free radicals, and deoxidize the Fe^3 ＋. The in vitro antioxidative effect of the fluid of polysaccharides was increased with its concentration. The content of Xinhui Tangerine peel polysaccharides was 7.20%. Conclusion Polysaccharides of Xinhui Tangerine peel have significant in vitro antioxidative effect.