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The preparation and antioxidant activity of glucosamine sulfate
- Journal of Oceanology and Limnology Vol. 27, Issue 2, Pages: 283-287(2009)
- Affiliations：
1. Institute of Oceanology Chinese Academy of Sciences
2. Graduate School of Chinese Academy of Sciences
- Author bio：
- Funds：
DOI：10.1007/s00343-009-9135-x
CLC：-
Online First：12 July 2009，
Published：2009
- Accepted：
Scan QR Code
Xing, R., Liu, S., Wang, L. et al. The preparation and antioxidant activity of glucosamine sulfate., Chin. J. Ocean. Limnol. 27, 283–287 (2009). https://doi.org/10.1007/s00343-009-9135-x
摘要
Abstract
Glucosamine sulfate was prepared from glucosamine hydrochloride that was produced by acidic hydrolysis of chitin by ion-exchange method. Optical rotation and elemental analysis characterized the degree of its purity. In addition
the antioxidant potency of chitosan derivative-glucosamine sulfate was investigated in various established in vitro systems
such as superoxide (O 2 − )/hydroxyl (·OH) radicals scavenging
reducing power
iron ion chelating. The following results are obtained: first
glucosamine sulfate had pronounced scavenging effect on superoxide radical. For example the O 2 − scavenging activity of glucosamine sulfate was 92.11% at 0.8 mg/mL. Second
the ·OH scavenging activity of glucosamine sulfate was also strong
and was about 50% at 3.2 mg/mL. Third
the reducing power of glucosamine sulfate was more pronounced. The reducing power of glucosamine sulfate was 0.643 at 0.75 mg/mL. However
its potency for ferrous ion chelating was weak. Furthermore
except for ferrous ion chelating potency
the scavenging rate of radical and reducing power of glucosamine sulfate were concentration-dependent and increased with their increasing concentrations
but its ferrous ion chelating potency decreased with the increasing concentration. The multiple antioxidant activities of glucosamine sulfate were evidents of reducing power and superoxide/hydroxyl radicals scavenging ability. These in vitro results suggest the possibility that glucosamine sulfate could be used effectively as an ingredient in health or functional food
to alleviate oxidative stress.
关键词
Keywords
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