不同取代度的硫酸化肠浒苔多糖抗氧化活性研究

Antioxidant activity of sulfated polysaccharides with different substituting degrees from Enteromorpha intestinalis

采用氨基磺酸-N,N-二甲基甲酰胺法进行多糖的硫酸化修饰,获得不同取代度的硫酸化肠浒苔多糖,通过测定硫酸化肠浒苔多糖对DPPH自由基,羟基自由基,超氧阴离子的清除能力和还原能力,考察了肠浒苔多糖取代度与抗氧化活性的关系。结果表明,取代度的大小受到硫酸化温度、硫酸化时间、DMF用量、氨基磺酸用量等的影响,其中氨基磺酸用量的影响最显著。随着取代度增大,肠浒苔多糖的抗氧化性先增强后减小,取代度在0.8~1.2范围内,肠浒苔多糖的抗氧化性较强,表明适度进行硫酸化修饰是提高肠浒苔多糖抗氧化活性的有效方式。

Enteromorpha intestinalis polysaccharides were modified by sulfamic acid- N,N- dimethyl formamide method to prepare different substitution degree( DS).And the relationship between DS and its antioxidant activity was evaluated by determining the scavenging ability of DPPH radical,hydroxyl fadical,superoxide anion radical and reducing power.The results indicated that the DS was affected by sulfated temperature,sulfated time,dosage of DMF and dosage of sulfamic acid. The dosage of sulfamic acid was the most significant factor. The antioxidant activity of E.intestinalis polysaccharides was increased at first and then decreased with the increasing of DS,and E.intestinalis polysaccharides showed good antioxidant activity when the DS was in the range of 0.8 ~ 1.2. It suggested that moderate sulfated modification was the most effective method to improve the antioxidant activity of E.intestinalis polysaccharides.