不同制备方法对金樱子多糖体外抗氧化活性的影响

目的]探讨不同制备方法提取的金樱子多糖体外抗氧化活性.方法]采用DPPH自由基、羟自由基(爛OH)及脂质氧化体系作为体外抗氧化模型,测定金樱子粗多糖、水溶性多糖、脂溶性多糖及混合多糖清除DPPH自由基和爛OH的清除率及脂质抗氧化能力.结果]在一定浓度范围内,随着各组待测溶液中多糖浓度的提高,清除DPPH自由基及爛OH的能力逐步增强,其中混合多糖活性最高;在脂质抗氧化能力方面,脂溶性多糖活性最强.结论]金樱子多糖具有良好的抗氧化能力,不同制备方法所得的金樱子多糖抗氧化活性不同.

Study on the Effect of Different Preparation Methods on in vitro Antioxidant Activity of Rosa laevigata Michx Polysaccharide

Objective] The research aimed to discuss the antioxidant activity in vitro of Rosa lacvigata polysaccharides extracted by different preparation methods. Method] Using DPPH radical, hydroxyl radical ( ·OH) and lipid oxidation systems as in vitro antioxidant models, the DPPH radical and ·OH scavenging antioxidant activity as well as lipid antioxidant capacity of crude polysaccharide, water-soluble polysac-charide, fat-soluble polysaccharide and mixed polysaccharides from Rosa laevigata were analyzed. Result] In a certain concentration range, with the polysaccharides concentration increased, the DPPH radical and ·OH scavenging capacity raised obviously, and the mixed polysac-charides group had the highest activity. The lipid-soluble polysaccharides showed the highest antioxidant capacity in lipid oxidation resistance. Conclusion] Rosa laevigata polysaccharides have good anti-oxidant ability, the antioxidant activity of Rosa laevigata polysaccharides obtained by different preparation methods is different.