【摘要】 本文采用超声辅助水提醇沉法制备了3种巴戟天多糖，通过紫外光谱仪、傅里叶红外光谱(FT-IR光谱)和扫描电镜对巴戟天多糖的化学结构进行表征，并以此来研究巴戟天多糖对α-葡萄糖苷酶的抑制动力学及抑制作用。结果表明，3种多糖是蛋白质/多糖或蛋白质/多聚糖/核酸偶联物；多糖沉淀溶剂极性越小，其结构均一性越差；巴戟天多糖BJ-90具有更好的α-葡萄糖苷酶抑制效果，属于混合型抑制剂。更多还原

【Abstract】 In this paper, Morinda officinalis(M. officinalis) polysaccharide was prepared by ultrasonic-assisted water extraction and alcohol precipitation. The chemical structure of Morinda officinalis polysaccharide was characterized by UV absorption spectroscopy, Fourier transform infrared spectroscopy and scanning electron microscopy(SEM), and the inhibition kinetics and inhibition of Morinda officinalis polysaccharide on α-glucosidase were studied.The results showed that the three polysaccharides were protein/polysaccharide or protein/polysaccharide/nucleic acid conjugates. The smaller the polarity of the polysaccharide precipitation solvent, the worse the structural uniformity; the polysaccharide BJ-90 had better α-glucosidase inhibitory effect and was a mixed inhibitor.更多还原