Abstract：
:Pumpkin polysaccharide was extracted by hot water extraction method. It was modified with chlorosulfonic acid-pyridine to obtain sulfated pumpkin polysaccharides (SP1, SP2) with different degrees of substitution, which was 0.35 and 0.65, respectively. The total sugar contents of pumpkin polysaccharide and its sulfated derivatives were determined by phenol‑sulfuric acid method, the ability of scavenging hydroxyl radicals and superoxide anions as well as the ability of reducing were determined. The results showed the scavenging effect of sulfated derivatives on hydroxyl radicals was not different after 0.8 mg/mL and was lower than that of pumpkin polysaccharides. The sulfated pumpkin polysaccharides with different degrees of substitution had better scavenging effects on superoxide anions than pumpkin polysaccharide, but the reducing ability was lower than that of pumpkin polysaccharide.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Chen L,Huang Gdoi
10.1016/j.ijbiomac.2018.12.261subject
Has Abstractpub_date
2019-04-01 00:00:00pages
743-746eissn
0141-8130issn
1879-0003pii
S0141-8130(18)36522-Xjournal_volume
126pub_type
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