作　　者： ; ; ; ; ;

机构地区： 西北农林科技大学食品科学与工程学院

出　　处： 《中国食品学报》 2007年第2期17-22,共6页

摘　　要： 为探讨硫酸化修饰对红枣多糖生物活性的影响,从红枣中提取多糖,并采用氯磺酸-吡啶法对其进行硫酸化修饰;对红枣多糖及其硫酸化衍生物的自由基和亚硝基清除活性进行了体外试验和比较,结果表明:硫酸化修饰可以显著增强红枣多糖对超氧阴离子自由基的清除活性,对羟自由基和DPPH自由基的清除作用也提高了。此外,硫酸化修饰的红枣多糖还产生了对亚硝基的清除活性。因此对红枣多糖进行硫酸化修饰,可以提高其自由基清除活性并产生新的活性。 In order to understand the effect of sulfating modification on the biological activities of Ziziphus jujube fruit polysaccharide, the Ziziphus jujube fruit polysaccharide （ZJPS） was sulfated using pyridine and chlorosulfonic acid, and the scavenging capacities towards superoxide anion radicals, hydroxyl radicals, DPPH radicals, and nitroso, were investigated using different in vitro model system. Results indicated that sulfating modification could significantly improve the scavenging capacity of Ziziphus jujube fruit polysaccahride towards superoxide anion radicals generated by an illuminating riboflavin system. The scavenging effects on DPPH free radicals and hydroxyl radicals generated by Fenton reaction were also improved to some extent. Furthermore, Ziziphus jujube fruit polysaccharide modified by sulfate also lead to the generation of nitroso scavenging activity. These results suggest that sulfation can improve the free radical scavenging activity of Ziziphus jujube fruit polysaccharide and lead to the generation of new activity.

关 键 词： 红枣多糖 化学修饰 硫酸化 自由基 亚硝基 清除活性

领　　域： [农业科学] [轻工技术与工程] [轻工技术与工程]