硫酸酯化胡萝卜多糖工艺及其抗氧化活性的研究

Sulfation modification of carrot polysaccharide and its antioxidant activity evaluation

采用三氧化硫-吡啶法制备硫酸酯化胡萝卜多糖,以多糖取代度为考察指标,研究了反应温度,反应时间,物料比对胡萝卜多糖硫酸酯化的影响,确定了硫酸酯化最佳修饰条件为:反应温度70℃,反应时间6 h,物料比(g∶mL)1∶5。比较硫酸酯化前后多糖清除·OH自由基的能力,发现硫酸酯化的多糖对·OH自由基的清除率有明显增强。

Sulfur trioxide-pyridine method was used to prepare sulfated polysaccharide from carrots. With polysaccharide degree of substitution as the index,we studied the influences of reaction temperature,reaction time,and material ratio on the sulfation. The result indicated when the reaction temperature was 70℃,reaction time was 6h,material ratio was 1: 5,the conditions was the best. The scavenging effects of sulfated polysaccharide on the hydroxyl free radicals was significantly improved compare ed with untreated ones.