中国食物与营养2017，Vol.23Issue(7)：39-41,3.
羧甲基茯苓多糖体外抗氧化活性研究
Antioxidant Activity of Carboxymethyl-Pachyman
熊芳琪 1刘欣 1杨岚 1彭国平1
作者信息
- 1. 湖南农业大学生物科学技术学院,长沙410128
- 折叠
摘要
Abstract
[Objective] To compare antioxidant activities of carboxymethyl pachyman derived from different concentration eluates.[Method] The carboxymethyl pachyman CMP-1,CMP-2,CMP-3 and CMP-4 were extracted from Poria cocos and the carboxymethyl substitution reaction was carried out to isolate and purify the homogenized earboxynethyl pachynan.lheir in vitro antioxidant activity was evaluated by measuring the reducing ability,DPPH free radical stavenging rate,hydroxyl radical scavenging rate and superoxide anion free radical scavenging rate.[Result] The above carboxymethyipachynaran polysaccharides showed positive antioxidant activity in vitro,and CMP-4 had stronger autioxidant activity in vitro.[Conclusion] The obtained carboxymefthyl pachymaran samples had different antioxidant activities in vitro,and the antioxidant activity was enhanced with the increase of eluent concentration.关键词
茯苓/羧甲基茯芩多糖/抗氧化活性Key words
Poria cocos/carboxymethyl-pachyman/antioxidant activity引用本文复制引用
熊芳琪,刘欣,杨岚,彭国平..羧甲基茯苓多糖体外抗氧化活性研究[J].中国食物与营养,2017,23(7):39-41,3.
