牛蒡叶多糖的提取及生物活性研究  

Extraction and Biological Activity of Polysaccharides from of Burdock(Arctium lappa L.) Leaves

作　　者：胡喜兰[1] 许瑞波[1] 陈宇[1] 

机构地区：[1]淮海工学院化学工程学院,江苏连云港222005

出　　处：《食品科学》2013年第2期78-82,共5页Food Science

基　　金：连云港市自然科学基金项目(CG1132);淮海工学院引进人才启动基金项目(KK01060)

摘　　要：采用水提醇沉法,通过单因素和正交试验优化牛蒡叶多糖的提取工艺,考察脱蛋白后牛蒡叶多糖的抗氧化活性和抑菌活性。结果表明,从牛蒡叶中提取多糖的最适宜工艺为料液比1:30(g/mL)、提取温度75℃、提取时间2h、提取2次。用Sevag法对牛蒡叶多糖进行初步提纯,并用UV-Vis光谱检测其脱蛋白情况,结果表明脱蛋白后牛蒡叶多糖中基本不含有蛋白质与核酸。红外光谱法对脱蛋白后牛蒡叶多糖进行的表征说明其具备一般多糖类物质的光谱特征。此外,脱蛋白后牛蒡叶多糖对DPPH自由基具有一定的清除能力,对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌均有较明显的抑菌作用,随着牛蒡叶多糖质量浓度的增加,抑菌能力增强。Polysaccharides were extracted from the leaves of burdock （Arctium lappa L.） using water extraction and alcohol precipitation and deproteinized for the determination of antioxidant and antibacterial activities. The optimum extraction conditions were determined by one-factor-at-a-time and orthogonal array design methods to be two extraction cycles at 75℃ for 2 h. Extracted polysaccharides were deproteinized by Sevag method and detected by UV-Vis spectroscopy to nearly contain neither proteins nor nucleic acids. IR spectroscopic analysis showed deproteinized polysaccharide to have the common spectroscopic characteristics of polysaccharides. Moreover, purified polysaccharides from burdock leaves had scavenging activity against DPPH radical and potent inhibitory effects on Escherichia coli, Staphylococcus aureus and Bacillus subtilis in a concentration-dependent manner.

关 键 词：牛蒡叶 多糖 提取 抗氧化活性 抑菌作用 

分 类 号：R284.2[医药卫生—中药学]