【作者】 高春燕；

【导师】 田呈瑞；

【作者基本信息】 陕西师范大学 ， 食品科学， 2006， 硕士

【摘要】 枸杞为茄科植物枸杞(Lycium chinese Mill)的干燥成熟果实,主产于河北与宁夏,是一种食药两用植物,味甘、性平、入甘、肾经,具有多种药理作用和生物功能。枸杞多糖是枸杞中的主要活性成分之一。其中有关枸杞多糖的化学、药理与临床研究十分瞩目,已有不少研究报道枸杞多糖具有增强免疫力、抗癌、防衰老、增强造血功能、防止遗传损伤、抑制肿瘤生长和细胞突变等作用。但有关枸杞多糖结构性质方面的研究报道较少。 鉴于枸杞多糖具有多种药理作用和生理功能,引起了人们的广泛关注。本试验系统研究了枸杞多糖的提取分离方法以及清除自由基的性能,并且初步研究了枸杞多糖的流变学特性,以及抑菌活性。通过以上研究,以期为综合开发利用枸杞资源提供参考,为枸杞功能性产品的开发提供理论依据。 通过研究,得出结论如下: 1.热水提取枸杞多糖最佳工艺参数为:料液比1:10,提取温度90℃,时间4h,提取3次,多糖提取率可达到2.96%。 2.酶法提取枸杞多糖以混合酶(纤维素酶+果胶酶+木瓜蛋白酶)效果最好,最佳工艺参数为:pH值5.0,提取温度50℃,添加量0.1%,时间2h,提取率可达到6.18%。 3.超声波提取枸杞多糖最佳工艺参数为:超声波功率250W,超声波处理15min,料液比1:15,提取率可达到3.25%。 4.枸杞多糖最佳沉淀方法:以乙醇为沉淀剂,提取液体积浓缩至原料重的2.5倍,添加浓缩液4倍体积的乙醇,即乙醇浓度达到80%。 5.枸杞多糖最佳脱蛋白方法:采用酶法+Seveg法对枸杞多糖脱蛋白,用木瓜蛋白酶降解蛋白质后,再用Seveg法除一次即可,粗多糖最终蛋白质含量为0.995%。 6.采用DEAE-纤维素对枸杞多糖进行组分分析,检测到枸杞多糖共有5种多糖组分。蒸馏水、0.1mol/L NaCl及0.25mol/L NaCl洗脱各出现一个峰,0.1mol/LNaOH洗脱出现3个峰,但第二个峰不明显,说明此种组分含量不高。此外,试验中用0.5mol/LNaCl洗脱,未检测到多糖。 7.多糖溶液粘度随着浓度的增大而提高,当浓度增大到1.0mg/mL时,粘度趋于稳定;温度从40℃逐渐升高至60℃,多糖粘度从1.416Pa.s下降至1.315Pa.s;热处理时间从20min延长至60min,多糖粘度从1.360Pa·s下降至1.157Pa·s;多糖在pH6的条件下粘度最大;枸杞多糖对碱不稳定,NaOH添加量从0.5%增大至更多还原

【Abstract】 Ch. Wolfberry is the mature fruitage of nightshade Lycium Chinese Mill and mostly planted in Hebei and Ningxia. It is a kind of edible and officinal plant and has various pharmacological effect and biological function. Ch. Wolfberry polysaccharide is the main functional component in Ch. Wolfberry. The study of Ch. Wolfberry focus attention upon chemistry, pharmacology and clinic.It is reported that Ch. Wolfberry be able to buildup immunity capability, resist cancer, prevent consenescence, enhance hematopoietic function, avoid genetic trauma, restrain tumour grow and cell mutation. But the reports about property and configuration of Ch. Wolfberry polysaccharide are few.Ch.Wolfberry polysaccharide is broad attended because of its various pharmacological effect and biological function. The extraction and separation technique, scavenging activity to free radicals, rheology speciality and antibacterial activity were studied in this paper. The above studies can provide references for application and exploration of Ch.Wolfberry resources and theoretics gist for exploration of Ch. Wolfberry functional products.The main results showed:1.The optimal parameters of extracting Ch.Wolfberry polysaccharide by water were as following: material/solvent ratio 1:15, extracting 4.0h at 90℃ for 3 times. The extracting rate reached 2.96%.2.Using the compound enzyme (cellulase+opectinase+papain) to extract Ch. Wolfberry polysaccharide could achieve the optimal effect. The optimal technics parameters were as following: adding 0.1% enzyme at 50℃ with pH 5.0 for 2h,the extracting rate reached 6.18%.3.The optimal parameters by ultrasonic were as following: ultrasonic power 250W, treating 15min, material/solvent ratio 1:15, the extracting rate reached 3.25%.4.The optimal sedimentation technique of Ch. Wolfberry polysaccharide was as following: Using ethanol as precipitator, concentrating the extract liquid to 2.5 times of the material quality and adding 4 times ethanol of concentrated liquid, that is to say, the ethanol concentration reached 80%.5.The optimal technique of removing protein from Ch. Wolfberry polysaccharide was as following: Use the method of enzyme and Seveg to remove protein. At first, decompounding the protein by papain, and then removing one time by Seveg, the content of protein in polysaccharide reached 0.995%.6.Using DEAE-cellulose to analyze the component of Ch. Wolfberry polysaccharide and 5 kinds polysaccharide component were measured. Using distilled water, O.lmol/L NaCl and 0.25mol/ NaCl to elute appeared 1 apex and O.lmol/L NaOH to elute appeared 3 apices, but the second did not abvious, which showed that the content of this component was low. Moreover, using 0.5mol/L NaOH to elute did not measure polysaccharide.7.The viscosity of polysaccharide enhanced with the concentration increased , while the concentration reached l.Omg/mL that the viscosity became steady;The viscosity dropped from 1.416Pa.s to 1.315Pa.s with the temperature enhanced from 40°C to 60°C;The viscosity dropped from 1.360Pa-s to 1.157Pa-s with the heat treatment time prolonged from 20min to 60min;The viscosity of polysaccharide come to a head at pH 6;Ch. Wolfberry polysaccharide was not stable in condition of alkali and the viscosity dropped from 1.413Pa.s to 1.335Pa.s with the adding dosage of sodium hydroxide (NaOH) increased from 0.5% to 10%;Na\ Ca2+and Al3+had different impact on the viscosity of polysaccharide;The viscosity of polysaccharide reached minimum while the adding dosage of Vc reached 5%;The viscosity of polysaccharide dropped from 1.356Pa-s to 1.109Pa-s as a beeline with the adding dosage of H2O2 increased from 0.5% to 10%.8.The antioxidation of Ch. Wolfberry polysaccharide to vegetable oil was parallel to Vc, but to fat was stronger than Vc;The scavenging capability to superoxide anion radical was not obvious and weaker than Vc and the scavenging rate changed a little and all less than 50% with the concentration increased from 0.2 mg/mL to l.Omg/mL;The scavenging capability to hydroxyl radical was parallel to Vc and the IC50 were all 0.35mg/mL;In the linoleic acid oxidation system, the IC50 of Ch. Wolfberry polysaccharide was 0.7mg/mL and the IC50 of Vc was 0.2mg/mL,that is to say,the scavenging capability of Ch. Wolfberry polysaccharide to alkyl radical was weaker than Vc;To DPPH radical, while the concentration reached 0.8 mg/mL the scavenging rate reached maximum 88.4% closed to Vc.9.Ch.Wolfberry polysaccharide had inhibitory effects to Eschem coli,Staphylococcus aureus^ispergillus niger and Penicillium chrysogenum in a certain extentThe inhibitory effects was optimal at pH6;The minimal inhibitory concentration of Ch. Wolfberry polysaccharide to Eschem coli, Staphylococcus aureus, Aspergillus niger and Penicillium chrysogenum were 8.0 mg/mL,6.0 mg/mL, 1.0 mg/mL and 1.0 mg/mL.更多还原