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研究了山茱萸多糖PFCCⅠ的抗氧化性能。利用烘箱法研究多糖对油脂的抗氧化活性,结果表明,碱提山茱萸多糖PFCCⅠ可有效抑制植物油氧化;利用Fenton反应检测多糖PFCCⅠ对羟基自由基(·OH)的清除作用,当清除率达50%时所需浓度分别为80μg/mL;通过邻苯三酚自氧化反应检测二者对超氧阴离子自由基(O2-·)的清除能力,当清除率达50%时所需PFCCⅠ浓度为34.9μg/mL。
The antioxidant activity of Fructus Corni polysaccharide PFCC Ⅰ was studied. Using oven method to study the anti-oxidative activity of polysaccharides on oil, the results showed that PFCC Ⅰ of Fructus Corni could effectively inhibit the oxidation of vegetable oil; Fenton reaction was used to detect the scavenging effect of PFCCⅠ on hydroxyl radicals (· OH) When the required concentrations were 80μg / mL respectively; the scavenging ability of both of them to superoxide anion radical (O2- ·) was detected by autoxidation of pyrogallol. When the clearance rate reached 50%, the required concentration of PFCCⅠ was 34.9μg / mL.