CAJ | 학술논문

　　以南通洋口港坛紫菜为原料，利用水提法从紫菜中提取紫菜多糖，通过Sevage法除蛋白、活性炭脱色对其进行纯化。利用流变仪测定浓度、温度以及剪切速率对紫菜多糖黏度的影响探讨其黏度性质，并采用清除·OH自由基、O2-·自由基和DPPH·自由基模型对其体外抗氧化活性进行评价，并与VC进行了比较。结果表明：紫菜多糖溶液的黏度随着浓度和温度的升高而升高，随着剪切速率的增加而降低，多糖溶液表现为“非牛顿型流体”，且具有“假塑性”；紫菜多糖对·OH自由基、O2-·自由基以及DPPH·自由基都具有一定的清除能力，随着多糖溶液质量浓度的增大而增加，其中对O2-·自由基清除能力相对较强，当紫菜多糖溶液质量浓度为5 mg/mL时，对羟基自由基、超氧阴离子自由基、DPPH自由基的清除率分别为53.4%、78.9%和43.1%，但是与VC相比，紫菜多糖的抗氧化作用较弱。
　　이남통양구항단자채위원료，이용수제법종자채중제취자채다당，통과Sevage법제단백、활성탄탈색대기진행순화。이용류변의측정농도、온도이급전절속솔대자채다당점도적영향탐토기점도성질，병채용청제·OH자유기、O2-·자유기화DPPH·자유기모형대기체외항양화활성진행평개，병여VC진행료비교。결과표명：자채다당용액적점도수착농도화온도적승고이승고，수착전절속솔적증가이강저，다당용액표현위“비우돈형류체”，차구유“가소성”；자채다당대·OH자유기、O2-·자유기이급DPPH·자유기도구유일정적청제능력，수착다당용액질량농도적증대이증가，기중대O2-·자유기청제능력상대교강，당자채다당용액질량농도위5 mg/mL시，대간기자유기、초양음리자자유기、DPPH자유기적청제솔분별위53.4%、78.9%화43.1%，단시여VC상비，자채다당적항양화작용교약。
Porphyra haitanensis from Yangkou port of Nantong was used as materials. Polysaccharides from porphyra haitanensis of Nantong (PHP) were extracted by hot water . The proteins in PHP were removed by sevage method and were purified further by decoloration by active carbon. The effect of concentration , temperature and shear force on viscosity of PHP was analyzed by Rheometer. Anti-oxidation activity of PHP in vitro was evaluated by hydroxyl ,superoxide anion and DPPH free radical scavenging method compared with ascorbic acid. The results showed that the viscosity of PHP solution increased with the increasing of concentration and temperature and decreased with the increasing of shearing rate. The PHP solution was non-Newton fluid, and the solution had pseudoplastic. PHP had scavenging effects of hydroxyl radical, superoxide anion radical and DPPH radical and increased with the increasing of concentration. The superoxide free radical scavenging of PHP was stronger than others. When the concentration of PHP solution was 5 mg/mL , scavenging rate of hydroxyl radical,superoxide anion radical and DPPH radical was 53.4 %, 78.9 % and 43.1 %, respectively. However, The anti-oxidation effect of PHP was week compared with VC.