酸枣果肉多糖的提取工艺和抗氧化研究

目的:研究酸枣多糖的提取工艺和抗氧化作用.方法:采用甲醇-乙酸乙酯回流脱色及除去小分子杂质,对提取温度、pH、提取时间及乙醇沉淀比例进行正交实验,以苯酚-硫酸法测定多糖含量;对所提取酸枣多糖给小鼠灌胃30d,测定血中SOD、CAT活性和MDA含量.结果表明,提取前用甲醇一乙酸乙酯回流对多糖得率没有影响.对酸枣多糖提取率影响最大的因素是温度,其次是提取时间和沉淀乙醇比例,提取液pH影响不明显.提取因素以85℃、3h、pH8组合较为合适.酸枣多糖可提高小鼠血中SOD和CAT水平,可降低血中MDA水平,但不显著.综合分析,酸枣多糖对所试动物具有抗氧化作用.

Study on extracting conditions and antioxidation of polysaccharides in wild jujube

Objective: The extracting conditions of polysaccharides in wild jujube and its antioxidation effect were studied.Method: The refluxing with methanol- ethylacetate was used for taking off the pigment before the extraction.The conditions of temperature, time and pH were designed by orthogonal test.The levels of SOD, CAT and MDA were measured in blood of the rats which were feed with the polysaccharide for 30d. Conclusion: The refluxing with methanol-ethylacetate showed no influence on the polysaccharide extraction.Temperature showed the significant effect on the extraction, then the extracting time and ratio of ethanol. The better combination of factors for the extraction were separately to temperature 85℃,3h and pH8.0.The experiment showed that the activities of SOD and CAT in blood of the rats which were feed with the polysaccharide were higher than that in control;the MDA content was lower than that in control.It was deduced jujube polysaccharide had antioxidation effect in the experiment.