| 南瓜多糖的提取工艺及其降糖作用的研究 |
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| 引用本文： | 彭红,黄小茉,欧阳友生,谢小保,陈仪本. 南瓜多糖的提取工艺及其降糖作用的研究[J]. 食品科学, 2002, 23(8): 260-263 |
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| 作者姓名： | 彭红 黄小茉 欧阳友生 谢小保 陈仪本 |
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| 作者单位： | 广东省微生物研究所 |
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| 摘 要： | 本文介绍了南瓜多糖的提取方法及其组分与理化性质,并将提取的南瓜多糖用于动物实验,结果证实了南瓜多糖的降糖作用。说明南瓜多糖在糖尿病辅助治疗方面存在着非常重要的价值。
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| 关 键 词： | 南瓜多糖 提取工艺 糖耐量 降糖作用 |
Study on Extraction of Pumpkin Polysaccharide and Its Function of Reducing Blood Sugarin Animal Test |
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| PENG Hong,HUANG Xiao-Mo,Ou-Yang-You-Sheng,XIE Xiao-Bao,CHEN Yi-Ben. Study on Extraction of Pumpkin Polysaccharide and Its Function of Reducing Blood Sugarin Animal Test[J]. Food Science, 2002, 23(8): 260-263 |
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| Authors: | PENG Hong HUANG Xiao-Mo Ou-Yang-You-Sheng XIE Xiao-Bao CHEN Yi-Ben |
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| Abstract: | This paper introduced the method of extracting the pumpkin polysaccharide from Pumpkin and studied itscomposition and physico-chemical property.Experiments were made on the animals fed with the pumpkin polysaccharide.Theresult proved that the pumpkin polysaccharide had the function of reducing the blood sugar,and showed that it had veryimportant value in auxiliary cure for diabetes. |
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| Keywords: | Pumpkin polysaccharide Extractive methodology Sugar tolerance Blood lipid |
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