Huaihua. Polysaccharides From Antioxidant Activity

In this paper, we mainly studied on Separation and Purification of Polysacchariedes from Sophora japonica. and their physicochemical properties. The results showed as follows:1.The optimum conditions with the hot-water extraction method obtained by the orthogonal experiment design were as follows: the ratio of sample to water was 1:25, the temperature was 80℃, the time was 6 hours, and the extraction times was 4. Under the conditions, the extraction ratio of the polysaccharides were 3.40%.2.The optimum conditions with enzymatic extraction method obtained by the orthogonal experiment design were as follows: adding 2% of cellulosase, the extraction time for 1h with temperature at 45℃and pH4.5. In this condition the extraction rate of polysaccharides is 5.94%.3.The enzymatic+Sevag removal of protein was an effective method, the removal of protein reached 85.23 %.4.Three fractions named respectively SJPS1, SJPS2, and SJPS3 were isolated and purified from the polysaccharides by the DE-52, the purity were identified by HPLC and Sepharose CL-6B gel filtration Chromatogram and the results showed three fractions were all homogeneous fractions.5.Gas chromatography analysis, physical and chemical characters showed that SJPS1 is composed of rhamnose, fructose, arabmose and xylose, its molecular weight is 10.85kD and the specific optical rotation is +41.6°; SJPS2 is composed of the rhamnose, fructose, arabmose, its molecular weight is 7.72kD and the specific optical rotation is +128.7°; SJPS3 is composed of the ramnose, fuctose, its molecular weight is 2.88kD and the specific optical rotation is +80.1°.6.Antioxidant activity results showed that the polysaccharides of Sophora japonica, not only a strong reduction capability, but also better ability to remove superoxide radical and hydroxyl radical, and the scavenging ability related with the concentrations. Polysaccharides of Sophora japonica. with the antioxidant activity are expected to as natural antioxidants and functional food ingredients. Polysaccharides of Sophora japonica, have high value and will be developed and applied.The experiment has comprehensive studied on separation efficiency, yield and purification process of polysaccharides from Sophora japonica. It provided us a detailed process line purified polysaccharide from Sophora japonica. Then we studied on their physicochemical properties. As a theoretcal reference for the development and production of polysaccharides from Sophora japonica., it also helps all aspects of the in-depth study of polysaccharides from Sophora japonica.