毛木耳和黑木耳多糖体外抗氧化研究

Antioxidant Activity in Vitro of Polysaccharides from Auricularia auricula and Auricularia polytricha

为比较毛木耳和黑木耳粗多糖、脱蛋白对多糖体外抗氧化作用的影响,将毛木耳和黑木耳水提醇沉得到粗多糖,采用氯仿–正丁醇脱蛋白,比较脱蛋白、未脱蛋白后毛木耳及黑木耳粗多糖对DPPH.的清除能力以及总抗氧化能力(FRAP)。结果表明:四种样品的抗氧化能力为:未脱蛋白毛木耳多糖 >脱蛋白毛木耳多糖 >未脱蛋白黑木耳多糖 >脱蛋白黑木耳多糖,毛木耳多糖的抗氧化能力高于黑木耳多糖,脱蛋白降低多糖的抗氧化能力,木耳多糖的抗氧化能力与浓度具有一定的量效关系。

To investigate the effects of crude polysaccharides of Auricularia polytricha and Auricularia auricula, protein removal on antioxidant activity in vitro, the crude polysaccharides were obtained through water bath and alcohol precipitation, then protein was removed by chloroform-butanol. We compared DPPH. scavenging capacity and total antioxidant capacity (FRAP) of four samples. The experiments showed that both the scavenging ability of DPPH. and the total antioxidant capacity showed that NO deproteinization Auricularia polytricha >deproteinization Auricularia polytricha >NO deproteinization Auricularia auricular >deproteinization Auricularia auricula. The antioxidant activity of Auricularia polytricha is higher than that of Auricularia auricula. The antioxidant capacity of polysaccharides had a dose effect relationship with its concentration.