川木瓜多糖的化学修饰及其活性研究

Study on the chemical modification and the activity of Chaenomeles speciosa polysaccharide

目的研究化学修饰对川木瓜多糖抗氧化活性和α-葡萄糖苷酶抑制作用的影响。方法对川木瓜多糖进行羧甲基化、乙酰化、硫酸化修饰,用红外光谱表征结构,采用体外试验法测定川木瓜多糖及化学修饰产物的抗氧化活性及对α-葡萄糖苷酶的抑制作用。结果红外光谱显示,化学修饰多糖除了有原多糖的红外吸收外,还有羧甲基、乙酰基、硫酸基的特征吸收峰。抗氧化活性试验表明各组分对OH·和DPPH·具有一定清除作用,硫酸化多糖清除能力最强。羧甲基川木瓜多糖对α-葡萄糖苷酶的抑制作用较好,强于修饰前的活性。结论通过化学修饰可增强川木瓜多糖的抗氧化活性和对α-葡萄糖苷酶的抑制作用。

Objective To investigate the effect of chemical modification on antioxidant activity of Chaenomeles speciosa polysaccharide and its inhibitory effect onα-glucosidase. Methods The Chaenomeles speciosa polysaccharide was modified by carboxymethylation,acetylation and sulfur acidification.The structure was characterized by infrared spectrum.The antioxidant activity of Chaenomeles speciosa polysaccharide and its chemical modified products and its inhibitory effect onα-glucosidase were determined in vitro. Results The infrared spectrum showed that the chemically modified polysaccharides not only had the infrared absorption of the original polysaccharides,but also had the characteristic absorption peaks of carboxymethyl,acetyl and sulfuric acid groups.The antioxidant activity test showed that each component had a certain scavenging effect on OH·and DPPH·and the removal ability of sulfide polysaccharides was the strongest.The carboxymethyl Chaenomeles speciosa polysaccharide had a good inhibitory effect onα-glucosidase,which was stronger than that before modification. Conclusion The antioxidant activity of Chaenomeles speciosa polysaccharide and its inhibitory effect onα-glucosidase can be enhanced by chemical modification.