苦豆子多糖羧甲基化修饰及其抗氧化活性的研究

目的]以苦豆子多糖为原料制备羧甲基苦豆子多糖。方法]以羧甲基取代度为指标,应用L9(34)正交实验设计对苦豆子羧甲基化工艺进行优化。结果]苦豆子多糖50mg在氯乙酸钠0.5g,反应温度55℃,反应时间5 h,氢氧化钠浓度25%的优化条件下,羧甲基苦豆子多糖取代度DS可达1.50以上。结论]此制备工艺有效。羧甲基化修饰后的苦豆子多糖清除羟基自由基能力增强。

Carboxymethyl modification and antioxidant activity of sophora alopecuroides polysaccharide

Objective] Carboxymethylated sophora alopecuroides polysaccharide was prepared by sophora alopecuroides polysaccharide as the raw material. Methods] The method was optimized by L9（34）orthogonal test with the substitution degree of carboxymethylation as the index. Results] The results showed that the optimized condition 50 mg of Sophora alopecuroides polysaccharide was reacted with 0.5 g of Sodium chloroacetate,with reaction temperature of 55 ℃, reaction time of 5 h, 25% of sodium hydroxide concentration. The maximum substitution degree （DS） was 1.50 at least. Conclusion The preparation process is effective. Meanwhile, carboxymethylated sophora alopecuroides polysaccharide has more accelerated scavenging capacities against hydroxyl, which is much better than that before carboxymethylation.