花生粕多糖的制备、结构表征及功能评价研究进展  

Review on Extraction,Structural Characterization and Bioactivity of Polysaccharide from Peanut

作　　者：姜楠[1] 刘红芝[1] 刘丽[1] 王强[1] 

机构地区：[1]农业部农产品加工与质量控制重点开放实验室中国农业科学院农产品加工研究所,北京100193

出　　处：《中国粮油学报》2013年第12期119-123,共5页Journal of the Chinese Cereals and Oils Association

基　　金：“十二五”国家科技支撑计划(2012BAD29B03);中国农业科学院作物科学研究所中央级公益性科研院所基本科研业务费专项(zwjk201201)

摘　　要：花生粕多糖作为花生的主要活性成分之一,近年来对其研究备受瞩目。对花生粕多糖的研究文献进行了统计分析,并在文献统计分析的基础上综述了花生粕多糖的提取制备方法,包括热水法提取、酸法提取、碱法提取、酶法提取、超声波辅助法提取等,花生粕多糖不同组分的柱层析纯化方法,以及花生粕多糖一级结构表征与抗氧化活性及护肝活性评价研究进展。对目前花生粕多糖研究中存在的问题和今后对其研究的重点方向进行了总结和展望。As one of the main active ingredients of peanut, polysaccharide has drawn much attention in recent years. On the basis of analysis on the references about peanut polysaeeharide, the paper has summarized the extraction methods. For example, hot - water extraction, acid extraction, alkali extraction, enzymatic extraction, ultrasonic assisted extraction, which have been adopted to analyze the column chromatography purification methods as well as peanut pol- ysaccharide primary structure, and estimated its antioxidant activity as well as hepatoprotective effect. Moreover, the existing problems in the research of polysaeeharide from peanut and its future development tendencies have been summarized and proposed.

关 键 词：花生粕多糖 制备纯化 结构表征 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]