硫酸酯化辛夷多糖的制备及其抗氧化活性研究
The Food Industry（2017）
Abstract
采用水提醇沉法提取辛夷多糖,用磺酰化法对其进行硫酸酯化,经红外光谱定性分析,硫酸钡比浊法定量计算得出硫酸基的含量.采用邻二氮菲-Fe2+氧化法测定辛夷多糖和辛夷硫酸酯对羟自由基的清除作用.结果表明:硫酸基含量为14.3％,硫酸酯化率为1.33时,硫酸酯化辛夷多糖的抗氧化活性比辛夷多糖增加2.7倍.硫酸酯化修饰能提高辛夷多糖的抗氧化活性.
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