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目的:探研桃金娘果多糖的抗氧化能力。方法:采用SephadexG-100凝胶层析法对桃金娘果多糖进行分离、纯化,获得纯化多糖Ⅰ(CPⅠ多糖)和纯化多糖Ⅱ(CPⅡ多糖)2个组分的多糖。分别测定桃金娘果粗多糖、CPⅠ多糖和CPⅡ多糖对Fe3+的还原能力,并采用羟基自由基(.OH)体系、1,1-二苯基苦基苯肼基自由基(DPPH.)体系,对粗多糖、CPⅠ多糖和CPⅡ多糖进行抗氧化性能研究,以维生素C作为对照。结果:CPⅡ多糖对.OH和DPPH.均表现出较强的清除能力,与维生素C的抗氧化能力相接近。结论:桃金娘果CPⅡ多糖具有较强的抗氧化作用,还原能力接近维生素C;粗多糖有一定的抗氧化能力,CPⅠ多糖几乎没有抗氧化能力。
Objective: To explore the anti-oxidation ability of myrtle fruit polysaccharide. Methods: Sephadex G - 100 gel chromatography was used to separate and purify the polysaccharides of Myrtus nivalis. Two polysaccharides were purified from purified polysaccharides Ⅰ (CP Ⅰ polysaccharides) and purified polysaccharides Ⅱ (CP Ⅱ polysaccharides). The reducibility of Fe3 + by crude polysaccharides, CP Ⅰ polysaccharides and CP Ⅱ polysaccharides of Myrtus nivalis were determined. The hydroxyl free radical (.OH) system, 1,1-diphenyl picrylhydrazyl free radical (DPPH. , Antioxidant activity of crude polysaccharides, CP Ⅰ polysaccharides and CP Ⅱ polysaccharides to vitamin C as a control. Results: CP Ⅱ polysaccharide showed strong scavenging ability to both OH and DPPH, which was close to that of vitamin C. CONCLUSION: CPⅡ polysaccharide of Myrtus nivalis possesses strong anti-oxidant effect and reduced vitamin C, while crude polysaccharide has some anti-oxidative ability. CP Ⅰ polysaccharide has almost no antioxidant capacity.