西洋参多糖的研究进展  

Research Progress on Polysaccharide from American Ginseng

作　　者：贾琦琦 石韶琦 李宁阳[1] 乔旭光[1] 单成钢[2] JIA Qi-qi;SHI Shao-qi;LI Ning-yang;QIAO Xu-guang;SHAN Cheng-gang(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai’an 271018,China;Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]山东省农业科学院农产品研究所,山东济南250100

出　　处：《中国果菜》2020年第10期26-31,共6页China Fruit & Vegetable

基　　金：农业部新食品资源加工重点实验室开发课题(NFRP201801)。

摘　　要：西洋参中的主要活性成分是皂苷和多糖,西洋参多糖具有降血糖、抗肿瘤、免疫调节等功能作用。目前对西洋参的加工利用多以提取皂苷为主,导致皂苷提取后的西洋参残渣中的大量多糖被浪费。本文总结了西洋参多糖的提取、分离纯化、结构鉴定和功能作用,为提高西洋参资源的综合利用程度,推动西洋参多糖在保健食品和医药化学领域的应用提供理论依据。The main active ingredients in American ginseng are saponins and polysaccharides.American ginseng polysaccharides have the functions of hypoglycemic,anti-tumor and immune regulation.At present,the processing and utilization of American ginseng is mainly based on saponins,and a large amount of polysaccharides in the residue of American ginseng after saponin extraction is wasted.This article summarized the extraction,separation and purification,structure identification and function of American ginseng polysaccharides,and provided a theoretical basis for improving the comprehensive utilization of American ginseng resources and promoting the application of American ginseng polysaccharides in the fields of health food and medicinal chemistry.

关 键 词：西洋参多糖 提取 分离纯化 结构鉴定 功能作用 

分 类 号：R285.6[医药卫生—中药学]