胡萝卜多糖抗炎及体外抗氧化作用研究

Anti-inflammatory Effects and in vitro Antioxidant Activity of Polysaccharides from Carrot

目的研究胡萝卜多糖的抗炎和抗氧化作用,为利用胡萝卜工业化生产多糖药用成分提供科学依据。方法抗氧化试验采用Fenton反应法和烘箱储藏法,通过比较吸光度和POV值研究其抗氧化活性;抗炎实验采用二甲苯致耳肿胀法,通过比较小鼠耳肿胀度和抑制率考察其抗炎活性。结果胡萝卜多糖具有较强的清除.OH和抗自氧化作用以及能显著性抑制二甲苯的致炎作用,而且具有明显的量效关系。结论胡萝卜多糖具有显著的抗氧化、抗炎活性。

ObjectiveTo study the anti-inflammatory effects and in vitro antioxidant activity of polysaccharide from carrot in this paper,and to provide the scientific basis for production of medicinal ingredients of polysaccharides from carrot. MethodsFenton reaction and oven storage were employed in the antioxidant ability test.The antioxidant activity of polysaccharides in carrot was studied by comparing the absorbance and POV values.The anti-inflammatory experiment was adopted by xylene-induced ear edema.The anti-inflammatory effects were evaluated by comparing mouse ear swelling ratios and inhibition. ResultsPolysaccharides in carrot could scavenge hydroxylradicals（·OH）and significantly inhibit ear edema.Furthermore,there existed an obvious dose-effect relationship between the anti-inflammatory effect and antioxidant activity. ConclusionPolysaccharides in carrot has significant anti-inflammatory effect and in vitro antioxidant activity.