| 鸡腿菇多糖羧甲基修饰及其抗氧化性研究 |
| |
| 引用本文： | 周 瑞,田呈瑞,张 静,刘 娜. 鸡腿菇多糖羧甲基修饰及其抗氧化性研究[J]. 食品科学, 2010, 31(13): 10-15. DOI: 10.7506/spkx1002-6630-201013003 |
| |
| 作者姓名： | 周 瑞 田呈瑞 张 静 刘 娜 |
| |
| 作者单位： | 1.陕西师范大学食品工程与营养科学学院2.陕西师范大学物理学与信息技术学院 |
| |
| 基金项目： | 国家自然科学基金项目(10874108)；陕西省自然科学基础研究计划项目(SJ08A16)；陕西师范大学大学生创新性实验计划项目 |
| |
| 摘 要： | 以鸡腿菇多糖为原料，用溶媒法制备羧甲基鸡腿菇多糖(CSPC)，研究反应介质、氯乙酸、氢氧化钠、反应时间、反应温度等因素对羧甲基鸡腿菇多糖取代度的影响。以取代度为指标，确定鸡腿菇多糖羧甲基修饰的最佳工艺条件：鸡腿菇多糖0.5g，反应介质为异丙醇，氢氧化钠7.5g、氯乙酸6.0g，反应温度55℃，反应时间 5h。在该优化条件下，羧甲基鸡腿菇多糖取代度达0.989。对羧甲基鸡腿菇多糖进行体外抗氧化活性研究，结果表明：与修饰前的鸡腿菇多糖相比，羧甲基鸡腿菇多糖清除羟自由基以及超氧阴离子自由基的能力有很大提高。
|
| 关 键 词： | 鸡腿菇多糖 羧甲基化 取代度 抗氧化 |
| 收稿时间： | 2009-11-09 |
Carboxymethylation and Antioxidant Activity of Coprinus comatus Polysaccharide |
| |
| ZHOU Rui,TIAN Cheng-rui,ZHANG Jing,LIU Na. Carboxymethylation and Antioxidant Activity of Coprinus comatus Polysaccharide[J]. Food Science, 2010, 31(13): 10-15. DOI: 10.7506/spkx1002-6630-201013003 |
| |
| Authors: | ZHOU Rui TIAN Cheng-rui ZHANG Jing LIU Na |
| |
| Affiliation: | 1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China ；2. College of Physics and Information Technology, Shaanxi Normal University, Xi’an 710062, China |
| |
| Abstract: | Coprinus comatus polysaccharide prepared in our laboratory was carboxymethylated by solvent method. The effects of reaction medium, time and temperature, chloroacetic acid amount and sodium hydroxide amount on the substitution degree of Coprinus comatus polysaccharide were investigated. In the presence of isopropyl alcohol used as reaction medium, a reaction system consisting of Coprinus comatus polysaccharide 0.5 g, sodium hydroxide 7.5 g and chloroacetic acid 6.0 g was left to react at 55 ℃ for 5 h and as a result, a maximum substitution degree of Coprinus comatus polysaccharide of 0.989 was obtained. Meanwhile, carboxymethylated Coprinus comatus polysaccharide was tested for its scavenging capacities against hydroxyl and superoxide cation free radicals, which were both much better than before carboxymethylation. |
| |
| Keywords: | Coprinus comatus polysaccharide carboxymethylation substitution degree antioxidant activity |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
