摘要
采用水提醇沉法提取胡萝卜粗多糖,经Sevage法与木瓜蛋白酶相结合法除蛋白后,以DEAE纤维素柱层析分离纯化得到具有抗氧化活性的多糖组分。用浓硫酸法对其进行硫酸酯化修饰,经红外光谱比和硫酸钡比浊法定性定量分析多糖酯化率。研究结果表明:当硫酸取代度为18.4%,即硫酸酯化率为2.94时硫酸酯化胡萝卜多糖的抗氧化活性比未修饰多糖增加1.5倍。
Use water extraction and ethanol precipitation method to extract carrot crude polysaccharide, by Sevage combination of papain to eliminating protein,then by DEAE cellulose column chromatography separation and purification for the antioxidant activity of polysaccharide. With concentrated sulfuric acid, sulfated modification, qualitative and quantitative analyzes of the polysaccharide esterification rate by infrared spectroscopy and barium sulfate turbidity. sulfation rate of 2.94 sulfated carrots polysacchar unmodified polysaccharide. The results show that： when sulfate replaced is 18.4%, de antioxidant activity increased by 1.5 times than the
出处
《食品科技》
CAS
北大核心
2012年第11期170-173,共4页
Food Science and Technology
关键词
胡萝卜多糖
硫酸酯化
硫酸基鉴定
抗氧化
carrots polysaccharide
sulfation
sulfuric acid-based identification
antioxidant
