食品工业科技2012，Vol.33Issue(20)：109-111,115,4.
败酱草粗多糖抗氧化稳定性的研究
Study on antioxidant stability of the crude polysaccharide from Herba Patriniae
摘要
Abstract
The antioxidant stability of crude polysaccharide was evaluated by measuring the scavenging capacity against hydroxyl free radicals under various conditions of pH,temperature,metal ions and illumination. The results indicated that the eliminating ratios of hydroxyl free radicals under the conditions of pH7 and temperature 80℃ were the highest. Moreover,it was not obvious to have metal ions such as Na+,K+,Ca2+ for the scavenging capacity, So the crude polysaccharide was relatively stable in the presence of metal ions such as Na+,K+,Ca2+ and acid,while poor antioxidant stability of crude polysaccharide was observed in the presence of alkali,light or heat. This research was a preliminary one on the antioxidant stability of crude polysaccharide, which provided some information for further application development of the crude polysaccharides as antioxidants.关键词
败酱草/多糖/抗氧化/稳定性Key words
Herba Patriniae/polysaccharides/antioxidant/stability分类
轻工纺织引用本文复制引用
孟良玉,刘锦峰,渠宏雁,卢佳琨,蔡文倩,兰桃芳,谷月,励建荣..败酱草粗多糖抗氧化稳定性的研究[J].食品工业科技,2012,33(20):109-111,115,4.基金项目
基金项目：辽宁省科技厅博士启动项目（20111146）. （）
