With bean dregs as raw materials, sulfated bean dregs polysaccharides were prepared by chlorosulfon-ic acid - pyridine method. According to the degree of substitution, the sulfating reagent proportion, esterification reagent and polysaccharide solution ratio, reaction temperature, and reaction time were optimized through single factor and orthogonal experiment; The scavenging effects of sulfated polysaccharide on the hydroxy free radical and DPPH · were researched by Phenanthroline- H2O2 method and colorimetric methods. The results showed that the optimums are as follows; the esterification reagent proportion ( chlorosulfonic acid: pyridine) 1: 3, esterification reagent; polysaccharide solution 4: 3( volume ratio) , reaction temperature 80 ℃ , and the reaction time 2. 5 h. Under the above conditions , the degree of substitution of bean dregs polysaccharide reached to 2. 15. The scavenging effects of sulfated polysaccharides on the hydroxyl free radicals and DPPH · were improved greatly compared with untreated ones.%以豆渣为原料采用氯磺酸-吡啶法制备硫酸酯化豆渣多糖.以取代度为指标,采用单因素及正交试验对硫酸化试剂比例、硫酸酯化试剂与多糖溶液比例、反应温度及反应时间进行优化；采用邻二氮菲-H202法及比色法研究硫酸化豆渣多糖对羟基自由基及DPPH·的清除作用.结果表明,最佳酯化条件为:酯化试剂比例(氯磺酸∶吡啶)1∶3,酯化试剂∶多糖溶液(体积比)4∶3,反应温度80℃,反应时间2.5h.在此条件下,豆渣多糖取代度达到2.15.硫酸酯化豆渣多糖对羟基自由基及DPPH·的清除作用比未酯化前豆渣多糖有明显的提高.
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