硫酸酯化苹果多糖对自由基清除作用的研究

Antioxidant activity of sulfated apple soluble polysaccharides

以N,N-二甲基甲酰胺(DMF)介质为反应溶剂,以氨基磺酸为酯化剂,利用超声波辅助法对苹果多糖进行硫酸酯化。采用DEAE-52离子柱层析对酯化后的多糖进行分离纯化,研究酯化前后苹果多糖对DPPH自由基、羟自由基(·OH)和超氧阴离子自由基(O_2^-·)的清除能力。结果表明,硫酸酯化对苹果多糖的自由基清除能力有提高作用,纯化后的多糖硫酸基团含量增多,自由基清除能力增强。

The apple soluble polysaccharides was sulfated using ultrasonic-assisted amino acid method with N,N-dimethylformamide medium for reaction solvent, and the amido-sulfonic acid for esterifying agency as well. DEAE-52 ion-exchange column chromatography was used to isolate the apple soluble polysaccharides. Antioxidant activities of the crude and purified sulfated polysaccharide were evaluated through their capability of scavenging DPPH, ·OH and O_2-·radicals. The result of antioxidant activities showed that after the polysaccharides of sulfated had influence on the free radical scavenging activities. Purified polysaccharide sulfate groups in larger, stronger radical scavenging capacity.