井冈山马齿苋多糖的体外抗氧化作用及总糖含量测定

IN VITRO ANTIOXIDATIVE EFFECT AND DETERMINATION OF POLYSACCHARIDES FROM PORTULACA OLERACEA IN JINGGANGSHAN MOUNTAIN

目的探讨井冈山马齿苋多糖的体外抗氧化作用并测定其总糖含量。方法应用Fenton法、DPPH法和FRAP法比色法测定,共同评价井冈山马齿苋多糖的抗氧化作用。结果井冈山马齿苋多糖在体外能明显清除羟自由基、DPPH自由基和还原Fe^(3+),并且体外抗氧化作用均随其浓度的增大而增大;苯酚-硫酸比色法测定马齿苋多糖的总糖含量,总糖含量为23.56%。结论井冈山马齿苋多糖具有明显的体外抗氧化作用。

Objective： To investigate the in vitro antioxidative effect and determine the content of Portulaca oleracea L. polysaccharide in Jinggangshan Mountain. Methods： The polysaccharides content of P. oleracea L. was detected by phenol-sulfuric acid colorimetry. Its antioxidative effects were determined by Fenton, DPPH, and FRAP, so as to evaluate the antioxidative effect of P. oleracea polysaccharide in Jinggang Mountain by spectrophotometer. Results： Polysaccharides from P. oleracea L in Jinggangshan Mountain could significantly inhibit hydroxyl radical, DPPH free radicals and deoxidize the Fe^3＋. The in vitro antioxidative effects of polysaccharides were increased with its concentration. The content of polysaccharide from P. oleracea L. in Jinggangshan Mountains was 23.56%. Conclusion： Polysaccharides from P. oleracea L in Jinggangshan Mountain have significant in vitro antioxidative effect.