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目的:比较山药多糖和山药硒多糖的抗氧化活性。方法:采用邻苯三酚自氧化法测定两者对超氧阴离子自由基的清除作用,水杨酸法测定羟自由基清除作用,HPLC法测定DPPH浓度评价对DPPH自由基的清除作用,并与维生素C进行了比较。结果:山药多糖、山药硒多糖和Vc对超氧阴离子自由基清除的IC50值分别为1.852 mg/ml、1.515 mg/ml和0.6124 mg/ml。对羟基自由基清除IC50值分别为1.130 mg/ml、0.988 mg/ml和0.075 mg/ml;对DPPH基清除的IC50值分别为0.68 mg/ml、0.62 mg/ml和0.33 mg/ml。结论:山药硒多糖比山药多糖的抗氧化活性强。
Objective: To compare the antioxidant activity of polysaccharides from Chinese yams and Chinese yam polysaccharides. Methods: The scavenging effect on superoxide anion free radicals by pyrogallol autoxidation method, the scavenging effect of hydroxyl free radical by salicylic acid method, the scavenging effect of DPPH free radical on DPPH free radical concentration by HPLC method, Vitamin C was compared. Results: The IC50 values of yam polysaccharide, yam polysaccharide and Vc on superoxide anion radical scavenging were 1.852 mg / ml, 1.515 mg / ml and 0.6124 mg / ml, respectively. IC50 values for hydroxyl radical scavenging were 1.130 mg / ml, 0.988 mg / ml and 0.075 mg / ml, respectively. IC50 values for DPPH radical scavenging were 0.68 mg / ml, 0.62 mg / ml and 0.33 mg / ml, respectively. Conclusion: The anti-oxidative activity of yam polysaccharide is better than yam polysaccharide.