8种多糖的单糖组成、活性及其相关性分析

为探究多糖的结构与其体外抗氧化活性间的相关性,采用水提醇沉法提取了8种中药材中的多糖,用苯酚-硫酸法测定其多糖含量、用1-苯基-3-甲基-5-吡唑啉酮柱前衍生化(PMP)-高效液相色谱法(HPLC)测定各多糖中的单糖组成及含量并对其进行主成分投影分析.以清除1,1-二苯基-2-苦基肼(DPPH)自由基为模型测定了8种多糖的体外抗氧化活性.用简单相关分析探究样品中各单糖之间及各单糖与体外抗氧化活性间的相关程度,采用典型相关分析研究单糖组成与体外抗氧化活性的整体相关性.结果表明8个样品在主成分空间分布离散,有较好的代表性;除葡萄糖(Glc)外,各单糖之间、单糖与体外抗氧化活性间的简单相关系数均较高,单糖组成与抗氧化活性的第一典型相关系数为0.844,4;多糖的单糖组成与体外抗氧化活性有较强相关性.

Monosaccharide Composition,Activity and Their Correlation Analysis in Eight Polysaccharides

In order to detect the correlation between structure and in vitro antioxidant activity of polysaccharide, water boiling and alcohol depositing method was used to extract polysaccharides in eight selected Chinese herbs. The contents of the eight polysaccharides were detected by phenol-sulfuric acid method. 1-phenyl-3-methyl-5-pyrazolone（PMP）pre-column derivatization-high performance liquid chromatography（HPLC） was used to detect the composition and content of monosaccharide in the polysaccharides, based on which principal component analysis was also completed. In vitro antioxidant activities of the eight polysaccharides were determined by the model of cleaning 1,1-diphenyl-2-picrylhydrazyl（DPPH） free radical. Simple correlation analysis was used to investigate the correlation between different monosaccharides, and that between each monosaccharide and in vitro antioxidant activity of the polysaccharides. The overall correlation between monosaccharide composition and in vitro antioxidant activity was studied by canonical correlation analysis. The results show that eight samples are dispersed in principal component space and they are representative. Except for glucose（Glc）, the simple correlation coefficients between different monosaccharides and between monosaccharide and in vitro antioxidant activity of the polysaccharides are both higher, while the first canonical correlative coefficient between monosaccharide and antioxidant activity of the polysaccharides is 0.844 4. The in vitro antioxidant activity of the polysaccharides is highly correlative to their monosaccharide composition.