苦豆子多糖羧甲基化修饰及其抗氧化活性的研究

Carboxymethyl modification and antioxidant activity of sophora alopecuroides polysaccharide

[目的]以苦豆子多糖为原料制备羧甲基苦豆子多糖。[方法]以羧甲基取代度为指标,应用L9(34)正交实验设计对苦豆子羧甲基化工艺进行优化。[结果]苦豆子多糖50mg在氯乙酸钠0.5g,反应温度55℃,反应时间5 h,氢氧化钠浓度25%的优化条件下,羧甲基苦豆子多糖取代度DS可达1.50以上。[结论]此制备工艺有效。羧甲基化修饰后的苦豆子多糖清除羟基自由基能力增强。

[Objective] Carboxymethylated sophora alopecuroides polysaccharide was prepared by sophora alopecuroides polysaccharide as the raw material. [Methods] The method was optimized by L9（34）orthogonal test with the substitution degree of carboxymethylation as the index. [Results] The results showed that the optimized condition 50 mg of Sophora alopecuroides polysaccharide was reacted with 0.5 g of Sodium chloroacetate,with reaction temperature of 55 ℃, reaction time of 5 h, 25% of sodium hydroxide concentration. The maximum substitution degree （DS） was 1.50 at least. [Conclusion[ The preparation process is effective. Meanwhile, carboxymethylated sophora alopecuroides polysaccharide has more accelerated scavenging capacities against hydroxyl, which is much better than that before carboxymethylation.