Classification and Antioxidant Activity of Polysaccharide from Camellia Cake

To explore the antioxidant activity of polysaccharide from Camellia cake,12 years old Camellia fruit(cake)was used to extract Camellia cake polysaccharides. Cellulose column chromatography and sephadex column chromatography were used to separate polysaccharides,and analyzed the antioxidant of polysaccharides in each component. Selecting the polysaccharide with the best antioxidant activity,and mix with V_C,V_E to analyze the antioxidant activity of the compounds. The results showed that 5 polysaccharides component were obtained,which named respectively:DT_A,DT_B,DT_C1,DT_C2 and DT_D. In these components,the molecular weight of DT_C1 was about 100 thousand Da,and its comprehensive antioxidant capacity was the strongest. When the concentration of DT_C1 was 2.0 mg/mL,the scavenging rate of DPPH radical was over 80%. The Isobologram analysis was showed that 3 effect-response points(DPPH radical scavenging rate)of polysaccharide(DT_C1)combined with V_C(1:0.162)/V_E(1:0.319)were all on the left side of addition line and 95% confidence limit. There was significant difference between IC_50add value and IC_{50 mix} value,and the interaction index was less than 1.It was confirmed that there had synergistic antioxidant effect between DT_C1 and V_C,V_E,and both of them had the best combination effect at 1:1.