生姜多糖理化性质及体外活性的检测

The physical and chemical properties of Ginger polysaccharide and its activity in vitro

以生姜多糖为原料,考察温度、盐度及pH值对生姜多糖溶解性的影响;运用红外光谱仪鉴定生姜多糖的结构组成。并测定出生姜多糖的还原性,定量测量出铁离子螯合能力。结果显示,生姜多糖溶解性随着温度上升和pH值增大而增大,盐浓度对其溶解性影响不大。红外光谱确定了生姜多糖的典型吸收峰。生姜多糖具有较强铁离子螯合活性。

Polysaccharide from ginger was used as the raw material,and the effect of reaction temperature,salinity and pH value on the solubility of polysaccharides was tested.The reduction of polysaccharide and iron chelating ability were determined.The results showed that the solubil-ity of polysaccharide increased with temperature and pH.The ginger polysaccharide has strong iron chelating ability.