硫酸酯化修饰的油菜花粉多糖的抗氧化活性

目的：对油菜花粉多糖进行硫酸酯化，研究体外抗氧化活性。方法：采用浓硫酸法分别在0 ℃和10 ℃条件下对油菜花粉多糖（rape pollen polysaccharides，RPP）进行硫酸酯化修饰，并对其清除羟自由基（·OH）、超氧阴离子自由基（O2－·）和1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基的能力进行了研究。结果：酯化得到取代度分别为0.89和1.36的2 个改性产物（S-RPP1和S-RPP2），RPP、S-RPP1和S-RPP2表现出不同程度的抗氧化活性。总的自由基清除能力大小为S-RPP1＞S-RPP2＞RPP。结论：硫酸化修饰能提高油菜花粉多糖的体外抗氧化活性。

Antioxidant Effect of Sulfated Polysaccharides from Rape Pollen

Objective: To investigate the antioxidant effect in vitro of native and sulfated polysaccharides from rape pollen
(RPP). Methods: After sulfation of RPP using a sulfuric acid method at 0 and 10 ℃, respectively, the scavenging capacities
against hydroxyl free, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were assayed using vitamin C
(VC) as the control. Results: Two sulfated polysaccharides of RPP with degree of substitution (SD) of 0.89 and 1.36, named
S-RPP1 and S-RPP2, respectively, were obtained. RPP, S-RPP1 and S-RPP2 had certain scavenging ability against the three
free radicals. Total antioxidant activity was in the decreasing order of S-RPP1 > S-RPP2 > RPP. Conclusion: The antioxidant
activity of polysaccharides from rape pollen can be improved through sulfation．