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1、专业技能英语实训报告 专业:食品科学与工程 班级：131 姓名：成玲 学号：2013035102 Study on antioxidant activity of polysaccharide from Chinese Rice Wine in vitroAbstract：The antioxidant activity of the polysaccharide from Chinese Rice Wine by alcohol precipitation was contrasted in the present study. The total antioxidant activity，
2、DPPH radical，hydroxyl radical and superoxide anion free radical were selected as the antioxidant indicators in vitro and ascorbic acid（VC）as the positive control. The results showed that crude polysaccharide and refined polysaccharide from Chinese Rice Wine had antioxidant activity，and the antioxida
3、nt activity was related to concentration. The antioxidant ability of refined polysaccharide in total antioxidant activity，removing the DPPH radical and hydroxyl radical was better than that of crude polysaccharide. However，the antioxidant ability of crude polysaccharide in removing superoxide anion
4、free radical was stronger than that of refined polysaccharide.Key words：Chinese Rice Wine；polysaccharide；alcohol precipitation；antioxidant ； Chinese rice wine is the oldest traditional brewing wine, and it is one of the worlds three largest ancient wine full bodied, Yellow Wine the mellow, soft wine
5、. Chinese rice wine with its wonderful color and its name, with its unique taste, rich nutrition and its health care function and known to the world. Research shows that Chinese Wine has antioxidant activity and antioxidant activity of substances containing the antioxidant activity and the Yellow Wi
6、ne, such as polyphenols and peptide etc. A large number of studies have indicated that polysaccharide has antioxidant activity. The yellow rice wine contains polysaccharides, whether or not it has antioxidant activity, the research on this aspect has not been reported in any report. Therefore, Shaox
7、ing yellow rice wine was used as raw material, and the polysaccharide was extracted from the raw materials, and the DPPH free radical, hydroxyl free radical and superoxide dismutase were extracted by the investigation of the crude polysaccharide and the refined yellow rice wine .Anion and its total
8、antioxidant capacity, preliminary study of the antioxidant activity in vitro, which provides scientific basis for the further research and utilization of yellow rice wine.1 Materials and methods1.1 Materials and Experimental equipment Yellow Wine (brewing in the winter of 2010, Zhejiang Guyue Longsh
9、an, Shaoxing wine Limited by Share Ltd), 1, 1 -2-3phenyl 4-dinitrophenylhydrazine (1, 1-diphenyl-2-picrylhydrazyl, DPPH) America Sigma, bovine serum albumin, glucose, ascorbic acid, Coomassie brilliant blue G-250, adjacent benzene three phenol and concentrated sulfuric acid, salicylic acid, three ch
10、loroacetic acid, potassium ferricyanide, chloroform, positive butanol and other reagents, 722s (spectrophotometer Shanghai Precision Scientific Instrument Co. Ltd), IKA Bei RV10 rotary evaporator (Germany IKA group) , freeze dryer ( America LABCONCO), high speed (centrifuge Mizue Analysis Instrument
11、 Co Ltd), UV-2450 UV spectrometer( Shimadzu Corporation).1.2 Experimental methods1.2.1 Extraction and separation of Polysaccharide from Chinese rice wine The wine Yellow Wine decompression at 55 DEG C, concentrated to the original volume of 1/3, adding 95% ethanol concentrated solution in ethanol co
12、ncentration reached 30%, 4 C standing overnight, centrifugal (6000r/min, 15min), the supernatant was collected; then add 95% ethanol to the supernatant ethanol concentration reached 75%, stirring, 4 DEG C standing overnight, centrifugal (6000r/min, 15min), collecting alcohol precipitation; to add 30
13、% ethanol alcohol in the resolution 4 C standing overnight, centrifugal (6000r/min, 15min), the supernatant supernatant was collected; 55 degrees of reduced pressure concentration obtained Yellow Wine crude polysaccharide (starch by freeze drying experiments show that Yellow Wine crude polysaccharid
14、e was non starch polysaccharide). After the crude polysaccharide was added to water, the Sevage method was used to remove the impurities, such as inorganic ions, amino acids, oligosaccharides, and so on. The 72h was used to remove the impurities such as inorganic ions, amino acids, oligosaccharides
15、and so on.1.2.2 Determination of polysaccharide in Chinese rice wine1.2.2.1 Determination of total sugar Determination of total sugar content in yellow rice wine by using phenol-sulfuric acid methods, referred to the grape sugar.1.2.2.2 Determination of reducing sugar content Determination of reduci
16、ng sugar content in yellow rice wine by using DNS method, referred to the grape sugar.1.2.2.3 Determination of polysaccharide Polysaccharide = total sugar reducing sugar.1.2.3 Determination of total antioxidant capacity 1mL of different concentrations of polysaccharide solution, adding concentration of PBS solution 1mL and 0.2mol/L mass fraction of 1% pH6.6
