银杏叶多糖抗氧化性的研究

Study on Antioxidant Activity of Ginkgo biloba Leaf Polysaccharides

为了解银杏叶多糖对发酵乳品质及其抗氧化活性的影响,采用水提法从银杏叶中提取多糖,研究不同银杏叶多糖溶液浓度(0%、0.05%、0.10%、0.15%、0.20%、025%)对1,1-二苯基-2-苦肼基自由基(DPPH)和羟基自由基(·OH)清除的能力。结果表明:银杏叶多糖溶液在浓度为3.0mg/mL对DPPH的清除率为58.8%,在浓度为2.5mg/mL对·OH的清除率为61.3%,说明银杏叶多糖有较好的抗氧化性,可进行加工开发利用。

In order to study the effect of Ginkgo biloba polysaccharide on the quality of fermented milk and its antiox⁃idant activity,the polysaccharide was extracted by water extraction and alcohol precipitation,The scavenging ability of 1,1-diphenyl-2-picrylhydrazyl radical(DPPH)and hydroxyl radical(·OH)at 0%,0.05%,0.10%,0.15%,0.20%and 025%concentration of Ginkgo biloba polysaccharide solution was studied.The results showed that the scavenging rate of DPPH free radical was 58.8%at the concentration of 3.0mg/mL,and the scavenging rate of OHfree radical was 61.3%at the concentration of 2.5mg/mL,which indicated that Ginkgo biloba polysaccharides had good antioxidant activity,which could provide a basis for the development and utilization of Ginkgo biloba leaves.