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猪喉软骨硫酸软骨素的制备和自由基清除活性

Preparation of Chondroitin Sulfate from Pig Laryngeal Cartilage and Free Radicals-Scavenging Activities

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【作者】 熊双丽金征宇

【Author】 XIONG Shuang-li,JIN Zheng-yu(School of Food Science and Engineering,Southern Yangtze University,Wuxi 214036,China)

【机构】 江南大学食品学院江南大学食品学院 江苏无锡214036江苏无锡214036

【摘要】 直接用木瓜蛋白酶水解软骨,三氯醋酸除蛋白质,乙醇沉淀干燥得硫酸软骨素粗多糖,经DEAE-Sepharose fast flow离子交换层析分离纯化,高效凝胶渗透色谱和琼脂糖凝胶电泳测定其相对分子质量和纯度,比较硫酸软骨素粗品和纯品的体外自由基清除活性。结果显示硫酸软骨素粗品和纯品提取率分别为31.56±0.46%和19.79±0.78%,后者相对相对分子质量为75 174,粗品的DPPH.和.OH清除活性最强,随着产品纯度的提高,活性降低,而对于O2-.清除活性结果则相反。

【Abstract】 The crude chondroitin sulfates were extracted by papain,then isolated and purified by tricloroacetic acid and DEAE-Sepharose Fast Flow ion exchange column chromatography.Purified chondroitin sulfate was identified by spectrum,agarose gel electrophoresis and high performance gel permeation chromatography.The free radicals-scavenging activities of the crude chondroitin sulfate complex were compared to those of purified chondoritin sulfate.The recovery rate of the crude and pure chondroitin sulfate-were 31.56±0.46% and 19.79±0.78%,respectively.The relevant molecular weight of the was 75174 Da.The DPPH· and ·OH scavernging activites of crude chondroitin sulfates were better than those of the purified chondroitin sulfate,but the results were reverse for the case of O2-.

  • 【文献出处】 食品与生物技术学报 ,Journal of Food Science and Biotechnology , 编辑部邮箱 ,2006年04期
  • 【分类号】TQ463
  • 【被引频次】9
  • 【下载频次】225
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