羧甲基化大蒜多糖及其衍生物的抗氧化活性。
The antioxidant activities of carboxymethylated garlic polysaccharide and its derivatives.
机构信息
Active Carbohydrate Research Institute, Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, China.
Active Carbohydrate Research Institute, Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, China.
出版信息
Int J Biol Macromol. 2019 Nov 1;140:1054-1063. doi: 10.1016/j.ijbiomac.2019.08.204. Epub 2019 Aug 24.
The garlic polysaccharide (P) was extracted with the hot water, and the temperature was 80 °C, solid-liquid ratio was 1:7 (m/v), and extraction time was 150 min. In the experiment, carboxymethylated garlic polysaccharide (CM) was prepared with chloroacetic acid, and carboxymethylated-sulfated garlic polysaccharide (CMS) and carboxymethylated-phosphorylated garlic polysaccharide (CMP) were prepared with CM. The sugar content of CM and its derivatives were determined by the phenol‑sulfuric acid method, and the degree of substitution of CM and its derivatives were characterized. V was used as a control to determine the four antioxidant activities (hydroxyl radical scavenging ability, superoxide anion scavenging ability, reducing ability, anti-lipid peroxidation ability) of CM and its derivatives. It showed that CM and its derivatives were potential antioxidants.
大蒜多糖 (P) 采用热水提取法，温度为 80°C，固液比为 1:7(m/v)，提取时间为 150 min。实验中采用氯乙酸对大蒜多糖进行羧甲基化，以 CM 为原料制备羧甲基化-硫酸酯化大蒜多糖 (CMS) 和羧甲基化-磷酸化大蒜多糖 (CMP)。采用苯酚-硫酸法测定 CM 及其衍生物的糖含量，并对 CM 及其衍生物的取代度进行了表征。以 V 为对照，测定了 CM 及其衍生物的四种抗氧化活性（羟基自由基清除能力、超氧阴离子清除能力、还原能力、抗脂质过氧化能力）。结果表明，CM 及其衍生物具有潜在的抗氧化活性。
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