摘要:
目的:以葛根为原料,采用大孔树脂法分离纯化葛根多糖,研究其抗氧化性质。方法:通过对葛根多糖吸附及解吸筛选出最优树脂,分析吸附解吸时间、样液浓度、样液pH以及乙醇的体积分数对多糖纯化的影响,在静态分析条件下再运用层析柱法进行动态纯化,对纯化后的葛根多糖进行抗氧化分析。结果:D101树脂分离纯化效果较好,其对葛根多糖静态吸附和解吸最佳工艺条件吸附时间为8 h,解吸时间为3 h,吸附浓度0.75 mg/mL,样液pH6.0,乙醇解吸体积分数为60%,其对动态吸附和解吸最佳工艺条件为上样液质量浓度1.0 mg/mL,解吸剂体积(60%乙醇)51 mL,在此条件下纯化的葛根多糖纯度达到55.34%。经纯化后的葛根多糖对DPPH·和·OH具有较强的清除作用,最大清除率分别为81.74%和85.11%。结论:大孔树脂法纯化葛根多糖工艺条件合理,且纯化效果好,杂质去除率高,纯化后的葛根多糖抗氧化性得到提高。
关键词:
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葛根
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多糖
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大孔吸附树脂
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纯化
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抗氧化性
Abstract:
Objective:Pueraria lobata was used as raw material to isolate and purify Pueraria lobata polysaccharide by macroporous resin method to study its antioxidant properties. Methods:The optimal resin was selected by adsorption and desorption of polysaccharides from Pueraria lobata,and the effects of adsorption and desorption time,sample solution concentration,sample solution pH and ethanol volume fraction on the purification of polysaccharide were analyzed. Under static analysis conditions,chromatography column method was used for dynamic purification,and the purified Pueraria lobata polysaccharide was analyzed for antioxidant. Results:D101 resin had good separation and purification effect. The best process conditions for the static adsorption and desorption of Pueraria lobata polysaccharides were:Adsorption time 8 h,desorption time 3 h,adsorption concentration 0.75 mg/mL,sample solution pH6.0,ethanol desorption volume fraction was 60%,and the optimal process conditions for dynamic adsorption and desorption was the sample solution mass concentration of 1.0 mg/mL and the desorbent volume(60% ethanol)of 51 mL. Under these condition,the purity of the Pueraria lobata polysaccharide purified reaches 55.34%. The purified Pueraria lobata polysaccharide had a strong scavenging effect on DPPH· and ·OH,the maximum scavenging rates were 81.74% and 85.11%. Conclusion:The macroporous resin method for purifying Pueraria lobata polysaccharides had reasonable technological conditions,good purification effect,high impurity removal rate,and the antioxidant properties of the purified Pueraria lobata polysaccharides.
百度学术
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