红枣多糖初步纯化及其对体外抗凝活性的影响  

The Effect of Extraction and Purification Process on Anticoagulant Activity of Polysaccharide of Jujube

作　　者：王娜[1] 马琳[1] 谢新华[1] 索标[1] 范会平[1] 王栋梁[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》2015年第10期141-146,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(2012BAD36B07-12)

摘　　要：研究了初步纯化工艺对碱提红枣多糖体外抗凝血活性的影响。对红枣进行碱法提取．采用乙醇分步沉淀、脱蛋白、脱色初步纯化方法得到红枣多糖，研究各方法对红枣多糖血浆凝血指标APTT的影响。结果表明：提纯化工艺对红枣多糖的抗凝血活性具有一定影响。碱提多糖抗凝血活性与多糖质量浓度呈显著线性关系，回归方程为y=32．971＋11．305x，相关系数为0．934。纯化过程中，乙醇分步沉淀后多糖抗凝活性与多糖含量呈正相关。与蛋白质含量呈负相关，60％-80％乙醇体积分数区间沉淀多糖抗凝血活性最强．其APTT值较阴性对照延长2．95倍；Sevage脱蛋白组APTT值较对照组延长1．32倍：活性炭脱色组APTT值较对照组延长0．67倍．To investigate the effect of purification process on anticoagulant activity of polysaccharide extracted with alkaline from jujube. Polysaccharides after ethanol fractional precipitation, deproteinization, decolorization process were obtained to study the effect on the value of APTr. The result show that the processes of extraction and purification have certain effect on the anticoagulant activity of the polysaccharide. There is a significant linear relationship between the concentration of polysaecharide and APTT values, the regression equation was y=32.971＋11.305x, the correlation coeffi- cient was 0.934; the anticoagulant activity of polysaccharide precipitated with different ethanol concentration was positively correlated with the polysaccharide content, and negatively related with the protein content, the activity of polysaceharide precipitated with 60%-80% ethanol was the highest and reach to 2.95 times expand of negative control; the method of Sevage is better than the method of trichloroacetic acid on deproteinization and it was better use absorbite than hydrogen peroxide or AB-8 on decolorization.

关 键 词：红枣多糖 提纯工艺 抗凝血活性 活化部分凝血活酶时间 

分 类 号：TQ464.1[化学工程—制药化工]