食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
3期
4-8,9
,共6页
红枣%红枣多糖%硒多糖%抗氧化活性
紅棘%紅棘多糖%硒多糖%抗氧化活性
홍조%홍조다당%서다당%항양화활성
jujubes%jujubes polysaccharide%Se-polysaccharides%antioxidant activity
采用85%乙醇溶液提取了红枣多糖并制备出红枣硒多糖，采用超氧阴离子、羟自由基和DPPH自由基的清除实验比较研究了红枣多糖和红枣硒多糖的抗氧化活性。结果表明：红枣多糖和红枣硒多糖均表现出了很强的抗氧化活性，且红枣硒多糖的抗氧化活性更强，二者对超氧阴离子、羟基自由基、DPPH自由基的半抑制浓度EC50分别为：102、81μg/mL；1360、88μg/mL；51、79μg/mL。可见，研究红枣多糖和红枣硒多糖的抗氧化活性具有重要价值，可为开发出二者的功能产品提供理论支撑。
採用85%乙醇溶液提取瞭紅棘多糖併製備齣紅棘硒多糖，採用超氧陰離子、羥自由基和DPPH自由基的清除實驗比較研究瞭紅棘多糖和紅棘硒多糖的抗氧化活性。結果錶明：紅棘多糖和紅棘硒多糖均錶現齣瞭很彊的抗氧化活性，且紅棘硒多糖的抗氧化活性更彊，二者對超氧陰離子、羥基自由基、DPPH自由基的半抑製濃度EC50分彆為：102、81μg/mL；1360、88μg/mL；51、79μg/mL。可見，研究紅棘多糖和紅棘硒多糖的抗氧化活性具有重要價值，可為開髮齣二者的功能產品提供理論支撐。
채용85%을순용액제취료홍조다당병제비출홍조서다당，채용초양음리자、간자유기화DPPH자유기적청제실험비교연구료홍조다당화홍조서다당적항양화활성。결과표명：홍조다당화홍조서다당균표현출료흔강적항양화활성，차홍조서다당적항양화활성경강，이자대초양음리자、간기자유기、DPPH자유기적반억제농도EC50분별위：102、81μg/mL；1360、88μg/mL；51、79μg/mL。가견，연구홍조다당화홍조서다당적항양화활성구유중요개치，가위개발출이자적공능산품제공이론지탱。
Jujube polysaccharide was extracted with 85 % ethanol, and then, the Se-polysaccharide was prepared using chemical method, the antioxidant activity of jujube polysaccharide and jujube Se -polysaccharide was determined by superoxide anion free radical , hydroxyl free radicals and DPPH free radical assays. The results showed that both jujube polysaccharide and jujube Se-polysaccharide have a very high antioxidant activity, moreover, jujube Se-polysaccharide have a higher antioxidant activity, IC50 of the two kinds of polysaccharides to superoxide anion, hydroxyl radicals, DPPH free radicals are 102, 81μg/mL;1 360, 88μg/mL;51, 79μg/mL respectively. Visible, the study on anti-oxidation of jujube polysaccharide and jujube Se-polysaccharide has a very important value , the results could provide theoretical support for the development of function product.
