The sulfated modification and antioxidative activity of polysaccharides from L

The sulfated modification of polysaccharides from Potentilla anserine L (PAP MAE ) was studied. Three parameters, reaction time, reaction temperature and the ratio of chlorosulfonic acid (CSA) to pyridine, were optimized using Box-Behnken design (BBD) with a quadratic regression model built using response surface methodology (RSM). The optimal sulfated conditions for PAP MAE were determined to be as follows: a reaction time of 3 h, a temperature of 59 °C, and a ratio of CSA to pyridine of 1 : 1; meanwhile, an experimental polysaccharide sulfur content of 16.15 ± 0.5% was achieved. The resulting SPAP was characterized by FT-IR. The monosaccharide composition was determined by a GC-MS method. The weight average molar mass ( M w ) was determined by SEC-LLS. In addition, the antioxidant activity of PAP was investigated by measuring the scavenging abilities for DPPH, hydroxyl radicals and superoxide radicals, chelating to ferrous ions, and the reducing power in vitro . The results indicate that SPAP had good antioxidant activity. The sulfated modification of polysaccharides from Potentilla anserine L (PAP MAE ) was studied.