安徽农业科学2017，Vol.45Issue(35)：116-118,3.
不同制备方法对金樱子多糖体外抗氧化活性的影响
Study on the Effect of Different Preparation Methods on in vitro Antioxidant Activity of Rosa laevigata Michx Polysaccharide
摘要
Abstract
[Objective] The research aimed to discuss the antioxidant activity in vitro of Rosa lacvigata polysaccharides extracted by different preparation methods. [ Method] Using DPPH radical, hydroxyl radical ( ·OH) and lipid oxidation systems as in vitro antioxidant models, the DPPH radical and ·OH scavenging antioxidant activity as well as lipid antioxidant capacity of crude polysaccharide, water-soluble polysac-charide, fat-soluble polysaccharide and mixed polysaccharides from Rosa laevigata were analyzed. [ Result] In a certain concentration range, with the polysaccharides concentration increased, the DPPH radical and ·OH scavenging capacity raised obviously, and the mixed polysac-charides group had the highest activity. The lipid-soluble polysaccharides showed the highest antioxidant capacity in lipid oxidation resistance. [ Conclusion] Rosa laevigata polysaccharides have good anti-oxidant ability, the antioxidant activity of Rosa laevigata polysaccharides obtained by different preparation methods is different.关键词
金樱子/多糖/制备方法/体外抗氧化活性Key words
Rosa laevigata Michx/Polysaccharide/Preparation methods/Antioxidant activity in vitro分类
医药卫生引用本文复制引用
陈传平,吴剑锋,方士英,彭成..不同制备方法对金樱子多糖体外抗氧化活性的影响[J].安徽农业科学,2017,45(35):116-118,3.基金项目
安徽省教育厅自然科学研究重点项目(KJ2015A361) （KJ2015A361）
安徽省自然基金面上项目(1608085MH221). （1608085MH221）
