南瓜多糖制剂的制备及其降糖作用的研究  

Preparation and Hypoglycemic Effect of Pumpkin Polysaccharide Preparation

作　　者：陈立江[1] 焉喜臣[1] 刘宇[1] 李丽[1] 王金晶[1] 张文君[1] 

机构地区：[1]辽宁大学药学院,辽宁沈阳110036

出　　处：《辽宁大学学报（自然科学版）》2013年第3期266-271,共6页Journal of Liaoning University：Natural Sciences Edition

摘　　要：目的:观察南瓜多糖、南瓜多糖口服液和颗粒剂对链脲佐菌素诱导的糖尿病大鼠的降糖作用.方法:采用水提醇沉法提取南瓜多糖,苯酚-硫酸法测定多糖含量;制备南瓜多糖口服液和颗粒剂;建立链脲佐菌素诱导的糖尿病模型,灌胃给药21d后观察各组的降糖效果.结果:各给药组给药后与给药前相比血糖下降明显.结论:南瓜多糖、南瓜多糖口服液和颗粒剂对糖尿病大鼠有降糖作用.Purpose: Observe the hypoglycemic effect of oral liquid and granule of pumpkin polysaccharide on the diabetic model rats by streptozotocin. Methods: Extract the pumpkin polysaccharide through w ater extraction and alcohol deposit,determine the content of polysaccharides by phenol-vitriolic colorimetry; prepare oral liquid and granule of pumpkin polysaccharide; streptozotocin w as injected into body of rats to induce diabetic model,observing the hypoglycemic effect after 21 days dose. Results: Compared w ith before administration,the blood glucose of each treatment group decreased significantly. Conclutions: Oral liquid and granule of pumpkin polysaccharide w ere effective in reducing glycemia.

关 键 词：南瓜多糖 南瓜多糖口服液 南瓜多糖颗粒剂 链脲佐菌素 降糖 

分 类 号：R965[医药卫生—药理学]