提取纯化工艺对枸杞多糖抗氧化功能的影响  

Study on the Influence of Extraction and Purification Craft on the Antioxidant Activities of Lycium barbarum Polysaccharides

作　　者：刘凌[1] 孙慧[1] 周明[1] 周学义 

机构地区：[1]中国食品发酵工业研究院 [2]宁夏红枸杞产业集团技术中心,宁夏中卫755000

出　　处：《食品与发酵工业》2009年第7期156-159,共4页Food and Fermentation Industries

基　　金：国家科技部/"十一五"科技支撑计划重点项目(2006BAD27B09)

摘　　要：以枸杞为原料采用水提醇沉法提取粗多糖,并对粗多糖分步进行脱脂与脱寡糖得到枸杞多糖Ⅰ、脱蛋白得到枸杞多糖Ⅱ,然后检测每步处理后所得样品蛋白质与多糖含量的变化及其清除DPPH.、O2-.、.OH能力。结果显示:脱脂、脱寡糖、脱蛋白后所得枸杞多糖Ⅱ主要成分为枸杞糖蛋白;3种样品体外抗氧化能力强弱关系为枸杞多糖Ⅱ>枸杞多糖Ⅰ>枸杞粗多糖;枸杞多糖Ⅱ清除DPPH.、.OH的能力与VC相近,在浓度为1.8mg/mL时,对O2-.的清除也达到与VC相近的水平。Lycium barbarum Polysaccharides （LBP） was extracted from Lycium barbarum with water and ethanol, purified by removing fat, saccharides and protein sequentially. The scavenging capacities on DPPH · ,O2 - · · OH , the contents of polysaccharides , and the protein of three polysaccharides obtained from every step were determined. The results showed that the main composition after purification was Lycium barbarum Glycoprotein. The order of the Antioxidant activities were ： LBPⅡ 〉 LBPⅠ 〉 LBP. The scavenging capacities on DPPH · , · OH of LBPⅡ was very close to Vc and its scavenging capacities on O2 - · was almost the same as Vc at the concentration of 1.8mg/mL.

关 键 词：枸杞多糖 抗氧化 糖蛋白 

分 类 号：R285[医药卫生—中药学]