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运用超声波-微波协同提取香青花多糖,分别采用苯酚-硫酸法测定其多糖的含量,用FRAP法、水杨酸法、ABTS法及邻苯三酚法测定其多糖的抗氧化能力。结果表明,香青花多糖含量为6.98%;香青花多糖的Fe3+还原/抗氧化能力(FRAP1596.4μmol/g)、清除ABTS+·能力(IC500.038mg/mL)以及清除超氧阴离子能力(IC500.097mg/mL)均强于茶多酚(FRAP1206.2μmol/g、IC500.040mg/mL、IC500.142mg/mL),但均弱于抗坏血酸(FRAP44763.2μmol/g、IC500.004mg/mL、IC500.084mg/mL);香青花多糖清除OH·作用(IC500.039mg/mL)比抗坏血酸(IC500.074mg/mL)强,但比茶多酚(IC500.007mg/mL)弱。说明香青花多糖具有较好的抗氧化能力,为开发功能性抗氧化剂提供科学依据。
The polysaccharides were extracted by ultrasonic wave and microwave. The content of polysaccharides was determined by phenol - sulfuric acid method. The antioxidant capacity of polysaccharide was determined by FRAP method, salicylic acid method, ABTS method and pyrogallol method. The results showed that the content of polysaccharides was 6.98%, the capacity of Fe3 + reduction / antioxidant (FRAP1596.4μmol / g), ABTS + abilities (IC500.038mg / mL) and the ability of scavenging superoxide anion (IC500.097mg / mL) were stronger than that of tea polyphenols (FRAP1206.2μmol / g, IC500.040mg / mL, IC500.142mg / mL), but weaker than ascorbic acid (FRAP44763.2μmol / g, IC500.004mg / mL, IC500.084mg / mL). The scavenging effect of the polysaccharides from S. crispus on the role of OH (IC500.039mg / mL) was stronger than that of ascorbic acid (IC500.074mg / mL) but weaker than that of tea polyphenols (IC500.007mg / mL). It shows that the polysaccharides of Fraxinus mandshurica have better antioxidation ability and provide a scientific basis for the development of functional antioxidants.