乙酰化多糖的制备、鉴定及其降糖作用机制的研究进展  

Progress in Preparation,Identification,and Hypoglycemic Mechanism of Acetylated Polysaccharides

作　　者：郭鹏 陈萌 王文照 杨春娟[1] 周诗晴 杜宜逊 冯婷婷 吴延丽[1] GUO Peng;CHEN Meng;WANG Wenzhao;YANG Chunjuan;ZHOU Shiqing;DU Yixun;FENG Tingting;WU Yanli(College of Pharmacy,Harbin Medical University,Harbin 150081,Heilongjiang,China)

机构地区：[1]哈尔滨医科大学药学院,黑龙江哈尔滨150081

出　　处：《食品研究与开发》2024年第5期211-216,共6页Food Research and Development

基　　金：国家自然科学基金面上项目(81872979);国家自然科学基金青年科学基金项目(81403072);黑龙江省自然科学基金联合引导项目(LH2020H022);黑龙江省博士后科研启动金资助项目(LBH⁃Q19150);哈尔滨医科大学药学院优秀青年人才基金项目(2019⁃YQ⁃11)。

摘　　要：多糖的乙酰化修饰是多糖化学修饰的重要手段。目前国内外对多糖乙酰化及其降糖作用机制的研究缺少系统性总结,不利于对多糖乙酰化及其降糖作用机制的深入研究。该文对乙酰化多糖的制备、鉴定及其降糖作用机制进行综述,以期为日后改善多糖活性,进一步开发天然多糖资源提供参考。Acetylation modification of polysaccharides is an important chemical modification means of polysac⁃charides.At present,the global studies of the acetylation of polysaccharides and the mechanisms of their hypo⁃glycemic effects are missing a systematic summary,which is not conducive to the in⁃depth study of the acetyla⁃tion of polysaccharides and the mechanisms of their hypoglycemic effects.Therefore,the preparation,identifi⁃cation,and hypoglycemic mechanism of acetylated polysaccharides were reviewed,with a view to improving the activities of polysaccharides in the future and providing a reference for further exploitation of natural poly⁃saccharide resources.

关 键 词：多糖 乙酰化 制备 鉴定 降糖 机制 

分 类 号：TS201.2[轻工技术与工程—食品科学]