Antioxidant activity in vitro and purification process of tartary buckwheat tea polysaccharide
YANG Hong-yan;YAN Nan-nan;JIANG Yan-hong;YANG Xing-bin;College of Food Engineering and Nutritional Science,Shaanxi Normal University;
Buckwheat tea polysaccharide purification and analysis provided a theoretical basis for the further promotion and application of buckwheat. Water-extraction and alcohol-precipitation was used to obtain TBTP,and sugar content of the coarse polysaccharide was determined by phenol-sulfuric acid method. The scavenging activity of the DPPH free radical,hydroxyl free radical( · OH),and superoxide anion( O-2·) and the total reducing power of TBTP were tested through vitro antioxidant evaluation system. Purification and TBTP separation was performed by Cellulose DEAE-52 and Sephaadex Column G-150. The experiment suggested the content of TBTP polysaccharide was58. 75%. When the mass concentration was 8. 0 mg / m L,the DPPH free radical clearance rate was 94. 16%,the clearance rate of OH was 82. 25%; When the mass concentration was 4. 0 mg / m L,the O-2· clearance rate was98. 05%. After separation and purification,TBTP was divided into three single-component : TBTP-1,TBTP-2,TBTP-3. The conclusion is that TBTP in tartary buckwheat tea had obvious antioxidant activity. DEAE-52 cellulose and G-150 glucan gel had obviously effect on separation and purification of the polysaccharide.