冬凌草硒多糖的制备、表征及抗氧化活性分析

Preparation, characterization and antioxidant activity analysis of selenium polysaccharide from rubescens

摘要:

本研究以济源冬凌草多糖为原料，选用化学合成方法对多糖进行结构修饰。采用UV、FT-IR、SEM、TGA、HPLC等方法对冬凌草多糖以及硒多糖结构特征进行了表征；通过DPPH（1,1-二苯基-2-三硝基苯肼）自由基法、羟自由基法等4种方法对其抗氧化活性进行了探究。结果：制备的硒多糖中硒质量分数为1.35 mg/g。硒化修饰后，冬凌草多糖的基本骨架得到保留，单糖种类未发生改变，但其分解温度降低、稳定性下降，多糖形貌也发生明显变化，球状与条状形貌增多，片状形貌减少。此外，在体外抗氧化性实验中，当硒多糖质量浓度为1.6mg/mL时，对DPPH自由基、ABTS自由基、羟自由基清除率分别为68.68%、86.69%、45.12%，均强于冬凌草多糖。

Abstract:

The selenium polysaccharide was prepared by chemical synthesis methods taking Jiyuan rubescens polysaccharides as raw materials. The structural characteristics of polysaccharides and selenium polysaccharides were analyzed by UV, FT-IR, SEM, TGA, and HPLC.The antioxidant capacity of rubescens polysaccharides and selenium polysaccharides were evaluated by four methods including DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) radical method and hydroxyl radical method. Results:The mass fraction of selenium in selenium polysaccharide was 1.35 mg/g. After the selenization modification, the basic skeleton of rubescens polysaccharides was retained, and the types of monosaccharides remain unchanged, but its stability and decomposition temperature were decreased, and the morphology of polysaccharides also changes significantly. The spherical and strip morphology increased, and the flake morphology decreased.In addition, in the in vitro antioxidation experiment,when the mass concentration of selenium polysaccharide was 1.6mg/mL, the scavenging rates of DPPH radicals, ABTS radicals, and OH radicals were 68.68%, 86.69%, and 45.12%, respectively, which were all stronger than Rubescens polysaccharides.