| 低分子量透明质酸的制备及其抗氧化活性的研究 |
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| 引用本文： | 柯春林,乔德亮,曾晓雄. 低分子量透明质酸的制备及其抗氧化活性的研究[J]. 食品工业科技, 2010, 0(1) |
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| 作者姓名： | 柯春林 乔德亮 曾晓雄 |
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| 作者单位： | 1. 蚌埠学院食品与生物工程系,安徽蚌埠,233030;南京农业大学食品科技学院,江苏南京,210095
2. 南京农业大学食品科技学院,江苏南京,210095 |
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| 基金项目： | 安徽省高校青年教师资助计划项目(2008jqw1161) |
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| 摘 要： | 首先研究了Fe2+-S2O2-8氧化体系硫酸根自由基(SO-4·)对透明质酸(HA)的氧化降解作用,初步确定了SO-4·氧化降解HA制备低分子量透明质酸(LMWHA)的实验条件。接着HA降解产物经过乙醇沉淀以及凝胶柱层析纯化,采用高效凝胶过滤色谱法(HPGFC)测得纯化后LMWHA分子量为1.45×105Da。最后采用不同的体外抗氧化实验,并以HA为对照,研究了LMWHA的抗氧化活性,发现SO-4·降解后生成的LMWHA的抗氧化活性高于降解前的。本实验说明用SO-4·降解HA制备具有抗氧化活性LMWHA是可行的,为LMWHA抗氧化药物的开发提供了理论依据。
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| 关 键 词： | 硫酸根自由基 低分子量透明质酸 抗氧化活性 |
Preparation of the low molecular weight hyaluronic acid and its antioxidant activity |
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| KE Chun-lin,QIAO De-liang,ZENG Xiao-xiong. Preparation of the low molecular weight hyaluronic acid and its antioxidant activity[J]. Science and Technology of Food Industry, 2010, 0(1) |
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| Authors: | KE Chun-lin QIAO De-liang ZENG Xiao-xiong |
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| Affiliation: | KE Chun-lin1,2,QIAO De-liang2,ZENG Xiao-xiong2,(1.Department of Food , Bioengineering,Bengbu College,Bengbu 233030,China,2.College of Food Science , Technology,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | It was studied that the oxidation degradation of hyaluronic acid(HA)by the sulfate radical(SO-4.)in the ferrous ion-persulfate anion oxidative system.It was found that the HA could be degraded by SO-4.to low molecular weight hyaluronic acid(LMWHA),and the optimal preparation conditions of LMWHA was determined.The degradation products of HA were precipitated by ethanol and purified through a column of sephadex gel chromatography to afford LMWHA.The molecular weight of LMWHA was determined by HPGFC and it was... |
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| Keywords: | sulfate radical low molecular weight hyaluronic acid antioxidant activity |
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