天然产物研究与开发2013，Vol.25Issue(6)：747-751,5.
硫酸酯化银耳多糖的制备及抗氧化性活性研究
Preparation and Antioxidative Activities of the Sulfated Tremella Polysaccharides
摘要
Abstract
The sulfated Tremella polysaccharides were synthetized by chlorosulfonic acid-pyridine method,we optimized the volume ratio of pyridine and chlorosulfonic acid of the sulfated reaction.The degree of substitution of the sulfated Tremella polysaccharides were measured by the barium chloride-gelation turbidimetry,then we compared anti-oxidation in vitro of the sulfated Tremella polysaccharides with different degree of substitution.The results indicated that the degree of substitution increased with the increase of the volume ratio of pyridine and chlorosulfonic acid.When the sulfated reaction was performed under the conditions of 4∶1 volume ratio of pyridine and chlorosulfonic acid,60 ℃ and 3 hour,the degree of substitution of the sulfated Tremella polysaccharides was 1.32.The sample was superior to Tremella polysaccharides in scavenging ability for hydroxyl radical from the Fenton reaction,when the concentration ranged from 0.8 mg/mL to 2.0 mg/mL.关键词
多糖/银耳/硫酸酯化/抗氧化活性Key words
polysaccharides/ Tremella/ sulfated/ antioxidative activities分类
医药卫生引用本文复制引用
郭晓强,何钢,刘嵬,杨轶浠,刘波,苟小军..硫酸酯化银耳多糖的制备及抗氧化性活性研究[J].天然产物研究与开发,2013,25(6):747-751,5.基金项目
四川省应用基础研究项目(2009JY0113) （2009JY0113）
