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[Studies on the antioxidative activity of polysaccharides from radix Saposhnikoviae]
Ze-Qing Zhang1, Ying-Juan Tian, Jing Zhang
1Department of Food Engineering, Shanxi Normal University, Xi' an 710062, China. zeqingzhang@stu.snnu.edu.cn
Objective:
To research the antioxidant activity of polysaccharides from Saposhnikovia divaricata (Turez.) Schischk.
Method:
Polysaccharides from Saposhnikovia divaricata (Turez.) Schischk were obtained through hot water extracting and ethanol precipitating method. Using CTAB as precipitant, Saposhnikovia polysaccharide was separated into acid Saposhnikovia polysaccharide (A-SPS) and neutral Saposhnikovia polysaccharide (N-SPS). The total reducing power, scavenging effect to superoixide anion (O2-*), hydroxyl radical (*OH), 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH*) and inhibiting effect to lipid-peroxidation induced by Fe2+ of different Saposhnikovia polysaccharides were measured in vitro chemical simulated systems for evaluating their antioxidant activity.
Results:
Saposhnikovia polysaccharides had some functions of scavenging free radicals and inhibiting lipid peroxidation, and scavenging effects on DPPH* and OH* were especially significant. A-SPS had better effect among different Saposhnikovia polysaccharides, and the scavenging rate of DPPH* and OH* could approach to 70% when the experimental concentration was 8 mg/ml .
Conclusion:
A-SPS, potential main active ingredient of Saposhnikovia polysaccharide, has strong antioxidant activity and can be applied as a potential natural antioxidant in food and medicine industry.
