大枣粗多糖体外抗凝血活性的差异化研究  

Study on the Difference of Anticoagulant Activity in Vitro of Crude Polysaccharide of Jujube

作　　者：王娜[1] 冯艳风[1] 范会平[1] 马琳[1] 王栋梁[1] 王丹蕾[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国食品学报》2013年第12期34-39,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目子课题(2012BAD36B07-12)

摘　　要：通过对不同品种大枣、不同提取方法和不同干制方式条件下粗多糖体外抗凝血活性的比较,研究大枣粗多糖的抗凝血活性差异。试验结果表明:大枣粗多糖能够显著延长人体血浆的活化部分凝血活酶时间,而对凝血酶原时间和凝血酶时间无明显影响。不同品种大枣的抗凝血活性存在显著差异,不同提取方法和大枣干制方式对大枣粗多糖体外抗凝血活性也有很大差异。其中,灵宝大枣的抗凝血活性较好。热风、真空冷冻干制大枣,碱提粗多糖能较好地保持粗多糖的抗凝血活性。The anticoagulant activity of jujube crude polysaccharide from different varieties were investigated by dif-ferent extraction methods and drying methods.The results showed that Jujube crude polysaccharide had the anticoagulant function,which could effectively prolong activated partial thromboplastin time（APTT） of human plasma.But for prothrom-bin time（PT） and thrombin time（TT） had no significant effect.The anticoagulant activity of different jujube varieties crude polysaccharide have significantly different.The Anticoagulant activity of Jujube crude polysaccharide is significantly different by four extraction method（water formulation,alkali extraction and the ultrasonic method,microwave method,ultrasonic auxiliary enzymatic） and four drying methods（hot air drying,microwave drying,vacuum drying,freeze drying）;alkali extraction and hot air drying could effectively protect the anticoagulant function of jujube crude polysaccharide.

关 键 词：大枣粗多糖 抗凝血活性 品种 提取方法 干制方式 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]