莫氏马尾藻多糖的分离及理化性质评价

Isolation and Characterization of polysaccharides from Sargassum maclurei

以莫氏马尾藻(Sargassum maclurei)为原料,分别采用热水和稀酸两种提取方式提取莫氏马尾藻多糖,通过DEAE-Sepharose FF柱层析进行分级纯化,利用化学分析方法并结合高效液相色谱法(HPLC)、红外谱图、核磁共振谱图对分离到的莫氏马尾藻多糖及其分级组分的理化性质及基本结构进行分析,并对其主要组分的抗氧化与抗凝血活性进行研究。研究结果表明:莫氏马尾藻多糖是以岩藻糖为主,且含有少量硫酸根和糖醛酸的酸性多糖;莫氏马尾藻多糖清除自由基能力较强,具有良好的抗氧化活性;同时,该多糖可以通过抑制内源性凝血途径起到抗凝血作用,具有一定的开发前景。

Polysaccharides were extracted from Sargassum maclurei by hot water and diluted acid.Subsequently,they were fractionated by an anion exchange column chromatography.The physicochemical properties and structural features of the polysaccharides were elucidated based on HPLC,FT-IR,NMR,and other chemical analyses.Moreover,the antioxidant and anticoagulation activities were examined in vitro.The results showed that the polysaccharides from S.maclurei were a type of sulfated polysaccharides,composed mainly of fucose,with some uronic acid.The in vitro antioxidation experiment indicated that the S.maclurei polysaccharides had good antioxidant activity and a strong ability to scavenge free radicals.Additionally,the anticoagulant assay indicated that the polysaccharides could inhibit the intrinsic pathways.The results that are presented in this study demonstrate the potential use of polysaccharides as antioxidants and anticoagulants.