Optimization of sulfated modification conditions of polysaccharide from Bupleurum Chinense and comparison of their antioxidant abilities between before and after modification
10.13481/j.1671-587x.20170618
- VernacularTitle:柴胡多糖硫酸化修饰条件的优化及其修饰前后抗氧化能力比较
- Author:
Jianxi SONG
1
;
Ting REN
;
Fanglin MAN
;
Lijuan FENG
;
Xin SUN
;
Haibin TONG
Author Information
1. 北华大学分析测试中心
- Keywords:
Bupleurum chinense;
polysaccharide;
sulfation;
anti-oxidant
- From:
Journal of Jilin University(Medicine Edition)
2017;43(6):1165-1170
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To investigate the influencing factors of sulfated modification of Bupleurum chinense polysaccharides (BCP),and to elucidate the possible mechanism of improving the antioxidant ability of sulfated BCP (S-BCP).Methods:BCP was sulfated by chlorosulfonic acid-pyridine method.The degree of substitution (DS)of S-BCP was observed by adjusting the volume ratios of chlorosulfonic acid to pyridine (1:2,1:4,and 1:8).The structures of BCP and S-BCP were analyzed by infrared (IR)spectroscopy,the morphology of BCP and S-BCP were observed under scanning electron microscopy (SEM).The antioxidant model was established by using 1, 1-diphenyl-2-picrylhydrazyl (DPPH)free radical scavenging.The experiment was divided into positive control group,BCP group and S-BCP group,and the scavenging rates of DPPH free radical in various groups were compared. Results:When the volume ratio of chlorosulfonic acid to pyridine was 1 : 4,the reaction time was 2 h and the reaction temperature was 60 ℃,the maximum sulfur content percentage of S-BCP was 18.62% and the DS was the highest (DS = 2.32 ).Compared with BCP group, the scavenging rate of DPPH free radical of S-BCP was significantly increased (P <0.05).Conclusion:The volume ratio of chlorosulfonic acid to pyridine can affect the DS of S-BCP.The sulfated modification can increase the anti-oxidant capacity of BCP by changing its physic-chemical characters and spatial conformation.
