枸杞多糖的研究及其进展  

RESEARCH PROGRESS ON LYCIUM BARBARUM POLYSACCHARIDES

作　　者：黄秋婷[1] 陈远锋 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]北极品水产(珠海)有限公司,珠海519055

出　　处：《食品研究与开发》2006年第1期172-175,共4页Food Research and Development

摘　　要：枸杞多糖是枸杞的一种主要活性成分,具有多种药理作用和生物活性功能,是目前的一个研究热点。对枸杞中多糖的提取、精制、定性定量纯度检测方法、结构研究以及生理活性等多方面进行综述,并展望了枸杞多糖的发展前景和趋势。Lycium barbarum polysaccharide is a kind of main functional activity components of the lycium barbarum. It possesses many kinds of pharmacological and physiological activities and turns into one of research focuses. The paper summarizes the method of extraction and separation of the LBP, the qualitative, quantitative, structure and purity analysis. In addition, it presented the physiological activities researches in this field. Finally, the pmspection of the lycium barbarum polysaccharides was visualized.

关 键 词：枸杞多糖 提纯 检测 生理活性 进展 

分 类 号：R284[医药卫生—中药学]