苦豆子多糖及其衍生物的体外抗氧化活性

目的:对苦豆子多糖及其衍生物的体外抗氧化活性进行了研究.方法:将苦豆子多糖硫酸化、磷酸化修饰后,以维生素C(VC)为对照,分别测定苦豆子多糖(SAP)、硫酸化苦豆子多糖(SAPS)和磷酸化苦豆子多糖(SAPP)3种多糖对二苯代苦味酰自由基(DPPH)、羟自由基(·OH)、超氧自由基(O2-·)的体外抗氧化活性及还原力.结果:SAPS和SAPP表现出不同程度抗氧化活性,并随浓度增加,活性增强,其中SAPS和SAPP清除DPPH能力(IC50分别是4.573,6.542 mg·L-1)与SAP(IC5010.233 mg·L-1)相比,有显著提高；SAPP清除羟自由基(IC504.368 mg·L-1)和SAPS清除超氧自由基(IC502.651 mg·L-1)能力显著提高.结论:硫酸化和磷酸化修饰能提高苦豆子多糖的体外抗氧化活性.

Antioxidative Effects in vitro of Polysaccharides in Sophora alopecuroides and its Derivatives

Objective:To investigate the antioxidant effect in vitro of polysaccharides in Sophora alopecuroides (SAP) and its derivatives. Method: After sulfation and phosphorylation of the SAP, the scavenging capacities of 1,1-diphenyl-2-picrylhydrazyl, superoxide anion radicals, hydroxyl free radicals and reducing power were assayed, with vitamin C(VC) as control. Result: The activity of modification products was increased with the concentration increasing. The scavenging rate against 1,1-dipheny 1.2-picrylhydmiyl DPPH 50% inhibition concentration (IC₅₀, 4.573 mg·L^-1) and superoxide anion radicals IC₅₀ 2.651 mg·L^-1 of SAPS were more than SAP. The scavenging rate against DPPH IC₅₀, 6.542 mg·L^-1 and hydroxyl free radicals IC₅₀ 4.368 mg·L^-1 of SAPP were more than SAP. Conclusion: The antioxidant activity of polysaccharides in S. alopecuroides can be improved through sulfation and phosphorylation of the SAP.