Fujian Journal of Agricultural Sciences ›› 2017, Vol. 32 ›› Issue (8): 917-920.doi: 10.19303/j.issn.1008-0384.2017.08.020

• Research Notes • Previous Articles    

Antioxidant Activity of Polysaccharides from Loaches

WANG Yin1, DANG Xiao-yan2, SU Yong-chang3, LIU Shu-ji3   

  1. 1. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, Fujian 361013, China;
    2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • Received:2017-03-20 Revised:2017-04-12 Online:2017-08-28 Published:2017-08-28

Abstract: Polysaccharidesin loaches were extracted by an ultrasound-assisted enzymatic method to determine the antioxidant activityusing an in vitro biochemical assay. The results showed that the polysaccharides had strong scavenging capacities toward hydroxyl radicals, superoxide anions, and hydrogen peroxide.Theremoval rate of the extract onhydroxyl radicals reached as high as 73.38%, while 88.22% on hydrogen peroxide and 57.99% onsuperoxide anions.Atotal antioxidant capacity of 8.42 units·mL-1 of the loach polysaccharides was considered high and desirable.

Key words: loach, polysaccharides, antioxidant

CLC Number: 

  • TS202