烤烟多糖的硫酸化修饰及抗氧化活性

Sulfation and Antioxidative Activity of Polysaccharides from Flue-cured Tobacco Leaves

为了优选烤烟多糖硫酸化修饰的最佳条件,提高烤烟多糖抗氧化活性,采用超声辅助法提取烟叶多糖,并通过氯磺酸-吡啶法对其进行了硫酸化修饰;通过单因素实验和正交实验,确定了硫酸化反应的最佳工艺条件。采用DPPH(1,1-二苯基-2-三硝基苯肼)法和邻二氮菲法进行了抗氧化活性研究。结果表明:1硫酸化反应的最佳工艺条件为氯磺酸与吡啶的体积比l∶6,反应时间3 h,反应温度80℃。在此条件下多糖硫酸酯的硫酸基质量分数为20.03%,取代度为2.587。2烤烟多糖经硫酸化修饰后,其抗氧化活性显著提高。

In order to optimize the conditions of polysaccharide sulfation and improve the antioxidative activity of flue-cured tobacco polysaccharides, the polysaccharides were extracted by ultrasonic-assisted extraction and sulfated by chlorosulfonic acid-pyridine method. The technical conditions of sulfation reaction were optimized with single factor experiment and orthogonal experiments. The antioxidative activity of sulfated polysaccharides was studied by DPPH method and phenanthroline method. The results showed that： 1） The optimized technical conditions for sulfation reaction were the volume ratio of chlorosulfonic acid to pyridine 1：6, and reacting at 80℃ for 3 hours. The sulfate group content in sulfated polysaccharides obtained under the above conditions reached 20.03% with the substitution degree of 2.587. 2） The antioxidative activity of flue-cured tobacco polysaccharides was significantly improved after sulfation.