高等学校化学学报 ›› 2005, Vol. 26 ›› Issue (7): 1264.

• 研究论文 • 上一篇    下一篇

佛手多糖的化学组成及体外抗氧化活性研究

朱晓燕, 邬建敏, 贾之慎   

  1. 浙江大学化学系, 杭州310027
  • 收稿日期:2004-07-06 出版日期:2005-07-10 发布日期:2005-07-10
  • 通讯作者: 贾之慎(1948年出生),男,教授,从事生物大分子分离及活性研究.E-mail:jzsjj60@hzcnc.com E-mail:jzsjj60@hzcnc.com
  • 基金资助:

    国家自然科学基金(批准号:20277031)资助

Composition and Antioxidative Actvity of Polysaccharide from Bergamot

ZHU Xiao-Yan, WU Jian-Min, JIA Zhi-Shen   

  1. Department of Chemistry, Zhejiang University, Hangzhou 310027, China
  • Received:2004-07-06 Online:2005-07-10 Published:2005-07-10

摘要: 佛手经热水提取和乙醇沉淀,得佛手多糖粗品(BP).BP经Servag法除蛋白,用DEAE离子交换柱梯度洗脱分离得到BP1和BP2两个组分,经凝胶色谱和SDS-聚丙烯酰胺凝胶电泳检验为均一组分.用凝胶渗透色谱法测得BP1和BP2的重均分子量分别为17773和65589.薄层色谱和高效液相色谱分析表明,BP1和BP2均由鼠李糖、甘露糖、葡萄糖、半乳糖和木糖组成.采用化学发光法在多种化学模拟体系中研究了佛手多糖清除活性氧的作用,观察了佛手多糖对HO.导致DNA链损伤的抑制作用.结果表明,佛手多糖能有效地清除O2-.和HO.等活性氧,对DNA链具有良好的保护作用.

关键词: 多糖, 佛手, 组成分析, 抗氧化活性, 自由基

Abstract: After being extracted with hot water and precipitated with alcohol, crude polysaccharide was obtained from bergamot. Crude bergamot polysaccharide was gotten rid of proteins then isolated and purified by DEAE-cellulose. Two fractions were obtained and named BP1 and BP2. BP1 and BP2 were shown to be homogeneous on gel filtration chromatogram and polyacrylamide gel electrophoresis(PAGE). The average molecular weights(Mw) of BP1 and BP2 were determined to be 17 773 and 65 589 respectively, by gel permeation chromatography. The components of them identified by TLC and HPLC were rhamnase, mannose, glucose, galactose and xylose. The effects of the polysaccharide on removal of reactive oxygenspecies in some modified chemical systems were investigated by chemiluminescence and spectrophotometry. The inhibition of the damage of DNA chain induced by hydroxyl radical by the bergamot polysaccharide was observed by chemiluminescence. The results show that the bergamot polysaccharide could efficiently remove O-·2, HO. and significantly protected DNA chains from being damaged by free radicals.

Key words: Polysaccharides, Bergamot, Component anaysis, Antioxidant activity, Free radical

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