大蒜多糖的提取、特性分析及抗氧化活性研究。
Extraction, characterisation and antioxidant activity of Allium sativum polysaccharide.
机构信息
Active Carbohydrate Research Institute, Chongqing Normal University, Chongqing 401331, China.
Active Carbohydrate Research Institute, Chongqing Normal University, Chongqing 401331, China.
出版信息
Int J Biol Macromol. 2018 Jul 15;114:415-419. doi: 10.1016/j.ijbiomac.2018.03.156. Epub 2018 Mar 27.
Extraction and antioxidant activity of polysaccharide from Allium sativum were investigated. The crude polysaccharide was obtained by the hot-water extraction method. The molecular weight of polysaccharide deproteinized with CaCl was 7.35×10. It indicated that polysaccharide from Allium sativum consisted of three monosaccharides, namely fructose, glucose, and galactose by HPLC. The polysaccharide had the β-glycosidic bond. Moreover, it was proved that the polysaccharide had the potential scavenging ability to superoxide anions and hydroxyl radicals. So, it should be a potential antioxidant.
研究了从大蒜中提取多糖并测定其抗氧化活性。采用热水浸提法提取粗多糖，用 CaCl2 脱蛋白后的多糖分子量为 7.35×10。高效液相色谱法(HPLC)表明，大蒜多糖由三种单糖组成，分别是果糖、葡萄糖和半乳糖。多糖具有β-糖苷键。此外，还证明了多糖对超氧阴离子自由基和羟基自由基具有潜在的清除能力。因此，它应该是一种有潜力的抗氧化剂。
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