生晒参、红参中中性多糖的分级及体外抗氧化活性研究
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篇名: 生晒参、红参中中性多糖的分级及体外抗氧化活性研究
TITLE:
摘要: 目的:研究生晒参和红参中中性多糖及其分级组分的体外抗氧化活性。方法:用煎煮法分别从生晒参、100 ℃和120 ℃炮制的红参3个样品中提取粗多糖,粗多糖经离子交换柱分离得到中性多糖,再用Sephadex G-75凝胶层析柱根据分子量大小对中性多糖进行分级得到不同组分。通过1,1-二苯基-2-苦基肼基(DPPH)、OH自由基清除试验和还原能力试验(以FRAP值计)考察3个样品的中性多糖及其组分共9个样品的体外抗氧化活性,并以维生素C为阳性对照。结果:3种中性多糖分级后均得到Ⅰ和Ⅱ 2种组分。中性多糖及其分级组分在一定质量浓度范围内均有一定的体外抗氧化活性,且活性随着质量浓度的增加而增强;其中120 ℃红参的中性多糖及其组分Ⅱ的活性最强,其对DPPH的半数清除浓度(IC50)分别为0.258、0.253 g/L,对OH自由基的IC50分别为7.157、6.845 g/L, FRAP值分别为3.0、2.8 mmol/L(质量浓度为1.2 g/L时)。结论:120 ℃红参中中性多糖体外抗氧化活性强于100 ℃红参和生晒参,其中组分Ⅱ发挥主要抗氧化作用。
ABSTRACT: OBJECTIVE: To study the antioxidant activity in vitro of neutral polysaccharides and its graded component from 3 samples of white ginseng and red ginseng. METHODS: The decoction method was used to extract the crude polysaccharides from white ginseng, 100 ℃ and 120 ℃ processed red ginseng; the crude polysaccharides were further separated through ion exchange column to extract neutral polysaccharides; Sephadex G-75 gels filter column was used to grade the neutral polysaccharides according to the molecular weight, antioxidant activity in vitro of 9 samples in 3 neutral polysaccharides and were detected by DPPH and OH free radical scavenging test and reduction capacity test (FRAP value), and vitamin C was used as positive control. RESULTS: The 3 neutral polysaccharides all obtained component Ⅰ and component Ⅱ after grading. Neutral polysaccharides and its graded component showed certain antioxidant activity in vitro in a certain concentration range, and increased by concentration increasing. The activity of neutral polysaccharides and component Ⅱ from 120 ℃ processed red ginseng was the strongest, of which 50% inhibitory concentration (IC50) on DPPH free radical was 0.258 g/L and 0.253 g/L, on OH free radical was 7.157  g/L and 6.845      g/L, FRAP values were 2.8 and 3.0 mmol/L (when concentration was 1.2 g/L), respectively. CONCLUSIONS: The antioxidant activity in vitro from 120 ℃ processed red ginseng is higher than that of 100 ℃ processed red ginseng and white ginseng, in which component Ⅱ makes important contribution to the antioxidant activity.
期刊: 2017年第28卷第7期
作者: 赵幻希,修洋,焦丽丽,于珊珊,刘淑莹
AUTHORS: ZHAO Huanxi,XIU Yang,JIAO Lili,YU Shanshan,LIU Shuying
关键字: 生晒参;红参;中性多糖;分级;体外抗氧化活性
KEYWORDS: White ginseng; Red ginseng; Neutral polysaccharides; Grade; Antioxidant activity in vitro
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