玄参多糖体外清除自由基和抗氧化作用的研究

采用超声波辅助-热水提取玄参多糖,通过脱脂、除色素、除脱蛋白、醇沉等步骤纯化得到部分纯化的玄参多糖,研究了部分纯化的多糖对羟基自由基（·OH）、超氧阴离子自由基（O₂^-·）、亚硝酸盐（NO₂^-）的清除作用和对油脂氧化的抑制作用,并与抗坏血酸对照品进行比较。结果表明:部分纯化的玄参多糖对羟基自由基、超氧阴离子自由基以及亚硝酸盐具有不同程度的清除能力,清除效果与多糖浓度均呈现一定的量效关系,对油脂具有抗氧化作用,对植物油的抗氧化能力强于抗坏血酸。 

Investigation for scavenging radicals capability and antioxidant activity of polysaccharides from Radix Scrophulariae

Polysaccharides were extracted from Radix Scrophulariae by ultrasonic-assisted hot water as liquid and purified through degrease, liminating pigment, removing propeins and alcohol-precipitation.With the same concentration of ascorbic acid as the control, the antioxidant activities of polysaccharides were investigated by testing scavenging effect of ·OH, O₂～-·, NO₂～-and against the peroxidation of oils and fats.The results showed that Radix Scrophulariae polysaccharides exhibited a strong ability to remove ·OH, O₂～-·, NO₂～-and good inhibitory effect on peroxidation of oils and fats.The ability to remove ·OH, O₂～-· and NO₂～-was increased with concentration of Radix Scrophulariae polysaccharides increasing.Furthermore, Radix Scrophulariae polysaccharides possessed a stronger inhibitory effect on peroxidation of oils than ascorbic acid.