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微波协助经水和碱液提取的山药多糖,进行化学改性得到硫酸化山药多糖和硒化山药多糖。检测山药多糖及其衍生物对DPPH·、Fenton反应产生OH·引起的α-脱氧核糖降解,以及邻苯三酚法产生O-2·的抑制作用。结果表明,山药粗多糖对自由基具有微弱的清除作用,经化学改性后的硫酸化山药多糖对自由基的清除能力明显增强,其中硫酸化中性山药多糖对3类自由基最大清除率分别达到18.58%、73.65%、38.89%。
Microwave assisted by the water and lye extracts of yam polysaccharides, chemical modification to obtain sulfated yam polysaccharides and selenium yam polysaccharides. Detection of yam polysaccharide and its derivatives on DPPH ·, Fenton reaction OH · -derived α-deoxyribose degradation, and pyrogallol method produced O-2 · inhibition. The results showed that the yam crude polysaccharide had a weak scavenging effect on the free radicals. The scavenging capacity of the sulfated yam polysaccharide after chemical modification was significantly enhanced. The maximum clearance rate of the three types of free radicals by the sulfated neutral yam polysaccharide was Reached 18.58%, 73.65%, 38.89%.