硫酸酯化修饰的油菜花粉多糖的抗氧化活性

Antioxidant Effect of Sulfated Polysaccharides from Rape Pollen

目的:对油菜花粉多糖进行硫酸酯化,研究体外抗氧化活性。方法:采用浓硫酸法分别在0℃和10℃条件下对油菜花粉多糖(rape pollen polysaccharides,RPP)进行硫酸酯化修饰,并对其清除羟自由基(·OH)、超氧阴离子自由基(O2-·)和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的能力进行了研究。结果:酯化得到取代度分别为0.89和1.36的2个改性产物(S-RPP1和S-RPP2),RPP、S-RPP1和S-RPP2表现出不同程度的抗氧化活性。总的自由基清除能力大小为S-RPP1>S-RPP2>RPP。结论:硫酸化修饰能提高油菜花粉多糖的体外抗氧化活性。

Objective：To investigate the antioxidant effect in vitro of native and sulfated polysaccharides from rape pollen（RPP）.Methods：After sulfation of RPP using a sulfuric acid method at 0 and 10 ℃,respectively,the scavenging capacities against hydroxyl free,superoxide anion,and 1,1-diphenyl-2-picrylhydrazyl（DPPH） radicals were assayed using vitamin C（VC） as the control.Results：Two sulfated polysaccharides of RPP with degree of substitution（SD） of 0.89 and 1.36,named S-RPP1 and S-RPP2,respectively,were obtained.RPP,S-RPP1 and S-RPP2 had certain scavenging ability against the three free radicals.Total antioxidant activity was in the decreasing order of S-RPP1 S-RPP2 RPP.Conclusion：The antioxidant activity of polysaccharides from rape pollen can be improved through sulfation.