学术
摘 要:
采用热水浸提法从大蒜中提取大蒜粗多糖（GA），用DEAE一纤维素柱层析对GA进行纯化，得到中性多糖（GB）和酸性多糖（GC）。进一步对3种大蒜多糖的抗氧化性进行测定，结果显示：GB具有较好的清除羟基自由基和还原能力，GC具有较好的清除超氧阴离子自由基和配位能力，而GA的抗氧化能力则介于GB和GC之间。[著者文摘]
文章出处:
《河北科技大学学报》-2007年28卷3期 -243-246页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1008-1542（2007）03-0243-04
Study on isolation purification and antioxidation of garlic polysaccharide
LI Zhao-yang, LI Shan, LIU Kui, LI Jing-yin, WANG Wei-xiao （College of Sciences, Hebei University of Science and Technology, Shijiazhuang Hebei 050018, China）
Abstract:
Crude garlic polysaccharide （GA） was extracted from garlic by hot-water extraction. GA was further isolated into neutral garlic polysaccharide （GB） and acidic garlic polysaccharide （GC） through the DEAE-cellulose column. On this basis, the antioxidation of the three garlic polysaccharides was evaluated. The results show that GA, GB and GC exhibit different antioxidation and GA always shows moderate activity between GB and GC. The neutral polysaccharide GB shows the highest hydroxyl radical scavenging and reductive activity, whereas the acidic polysaccharide GC exhibits highest superoxide radical scavenging and iron ion chelating activity.[著者文摘]
Key words:
garlic; polysaeeharide; DEAE-eellulose; extraction; antioxidation
基金资助:
河北省教育厅科学技术研究计划项目（2006316）;河北科技大学校立科研基金资助项目（XL2006046）
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