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目的初步探讨恰麻古多糖的体外抗氧化作用。方法采用普鲁士兰法测定恰麻古多糖的还原能力,采用二苯代苦味酰基自由基(DPPH·)分光光度法测定恰麻古多糖的抗氧化活性,采用水杨酸钠法测定恰麻古多糖清除羟自由基(·OH)的能力,采用邻苯三酚自氧化法测定恰麻古多糖对超氧阴离子自由基(O-·2)的清除作用。结果恰麻古粗多糖(BRP)、精制多糖(BRP-1)均具有还原能力,对·OH、O-·2和DPPH·有清除能力,且清除率随浓度的增加均增强。BRP-1的还原能力、对DPPH·的清除作用较好,BSP对·OH、O-·2的清除效果较好。结论 BSP、BSP-1均有不同程度的体外抗氧化活性,具有还原性,可有效清除O-·2、·OH和DPPH·。
Objective To investigate the anti-oxidative effect of Cacaine in vitro. Methods Prussian blue method was used to determine the reducing ability of the ancient polysaccharides. The antioxidant activity of the ancient polysaccharides of Chamarane was determined by diphenylbenzoic acid (DPPH ·) spectrophotometry. The sodium salicylate was used to determine the free radical scavenging activity (· OH). The pyrogallol autoxidation method was used to determine the scavenging effect on superoxide anion radical (O- · 2). Results Both BRP and BRP-1 had the ability of reducing, and scavenging of · OH, O- · 2 and DPPH ·, and the clearance rate increased with increasing concentration. The reducing ability of BRP-1 has a good effect on the scavenging of DPPH ·, and the scavenging effect of · OH and O · 2 by BSP is better. Conclusion Both BSP and BSP-1 have different degrees of in vitro antioxidant activity and are reducible, which can effectively remove O · 2, · OH and DPPH ·.