摘要
以精制的念珠藻多糖为原料采用氯磺酸-吡啶法制备硫酸酯化产物,明胶-氯化钡比浊法测定硫酸酯化念珠藻多糖的取代度,红外光谱法对硫酸酯化念珠藻多糖进行结构表征,并分别考察念珠藻多糖硫酸酯化前后对羟自由基的清除作用。实验结果:红外光谱分析表明念珠藻多糖羟基部分被硫酸酯化修饰,取代度为0.76,念珠藻多糖和硫酸酯化念珠藻多糖对羟自由基清除作用远低于阳性对照Vc,硫酸酯化修饰后的念珠藻多糖的清除作用是念珠藻多糖的16倍,表明硫酸酯化能明显提升念珠藻多糖对羟自由基的清除作用。
The sulfated polysaccharides were synthetized by chlorosulfonic acid-pyridine method using purification Nostoc commune polysaccharides, characterize sulfated Nostoc commune polysaccharides by Infrared spectroscopy, and gelatin- barium chloride turbidimetric assay degree of substitution of sulfated polysaccharide, and investigated Nostoc commune polysaccharides sulfated before and after scavenging on hydroxyl radicals. Infrared spectroscopy showed the partial hydroxyl of Nostoc commune polysaccharide was modified by sulfate radical and its degree of substitution of 0.76. Nostoc commune polysaccharide and sulfated Nostoc commune polysaccharide scavenging on hydroxyl radical was much lower than the positive control of vitamin C, but sulfated Nostoc polysaccharide modification is Nostoc commune polysaccharide 16 times. It can significantly enhance scavenging on hydroxyl radicals with sulfated polysaccharide.
出处
《食品科技》
CAS
北大核心
2015年第9期234-237,共4页
Food Science and Technology
基金
四川省教育厅项目(14ZB0374)
四川省中医药管理局项目(2014G001)
关键词
普通念珠藻多糖
硫酸酯化
取代度
抗氧化性
Nostoc commune polysaccharide
sulfated modification
degree of substitution
antioxidant activity
