食品与机械2025，Vol.41Issue(3)：171-176,6.DOI:10.13652/j.spjx.1003.5788.2024.80292
红花多糖纯化工艺及体外抗氧化活性研究
Purification process and antioxidant activity in vitro of polysaccharides from safflower
摘要
Abstract
[Objective]This study aimed to extract Safflower polysaccharides(SPS)via water extraction and alcohol precipitation method,and to analyze their structural characteristics and antioxidant activity in vitro.[Methods]SPS was separated into three fractions-SPS-A,SPS-B and SPS-C using DEAE-52 ion exchange and Sephadex G-200 gel chromatography.Structural properties were analyzed through UV-vis scanning and infrared spectroscopy.The antioxidant activity of SPS-A was assessed through DPPH radical scavenging and ferric reducing antioxidant power(FRAP)assays.[Results]The polysaccharide contents of SPS-A,SPS-B and SPS-C was 89.75%,90.37%,90.22%,respectively.The samples did not contain protein or nucleic acid substances.It is speculated that SPS-A,SPS-B and SPS-C were β-type pyran ring structures.The IC50 value of SPS-A for scavenging DPPH free radicals was 0.35 mg/mL,and the total antioxidant capacity of Fe3+(FRAP)was 411.58 μmol/L FeSO4.[Conclusion]The papain-Sevag method was the most effective for deproteinization of crude polysaccharides.Safflower polysaccharide,characterized by β-type pyranose ring structures,demonstrated significant antioxidant potential,which can be enhanced by increasing polysaccharide concentration.Optimizing separation and purification processes could improve sample yield and support large-scale production.SPS holds promise as a novel antioxidant for pharmaceutical and functional food applications.关键词
红花多糖/分离纯化/柱层析/红外光谱/抗氧化Key words
safflower polysaccharides/isolation and purification/column chromatography/infrared spectroscopy/anti-oxidation引用本文复制引用
张馨心,王福玲..红花多糖纯化工艺及体外抗氧化活性研究[J].食品与机械,2025,41(3):171-176,6.基金项目
国家级大学生创新创业训练计划项目(编号:202210240022) （编号:202210240022）
