枸杞酒多糖的提取、成分测定及其对酒精性肝病的影响研究

以枸杞酒作为原料提取枸杞多糖，对其成分进行测定，并探讨其对酒精肝病的影响。将60只雄性C57BL/6小鼠随机分为对照组、模型组、对照+枸杞多糖组、模型＋枸杞多糖组。测定各组小鼠血清丙氯酸氨基转移酶（ALT）、天冬氨酸氨基转移酶（AST）及内毒素（LPS）的含量；酶联免疫吸附实验（ELISA）检测小鼠血清和肝脏炎症因子的变化。结果表明，枸杞酒中提取出的多糖含量为1.2 g/L，其中矿物质元素有Ca、P、Mg、K、Na，分别为0.09%、0.69%、0.28%、3.92%、0.51%。其17种氨基酸中天冬氨酸（ASP）及谷氨酸（GLU）的含量较多，分别为7.25%及4.96%。与模型组相比，模型＋枸杞多糖组ALT、AST及LPS含量明显降低（P＜0.05），炎症细胞因子IL-1β、IL-6、TNF-α含量显著降低（P＜0.05）。表明枸杞酒多糖可明显缓解酒精性肝损伤。

Extraction and determination of polysaccharides from Lycium barbarum liquor and its effect on alcoholic liver disease

Lycium barbarum (wolfberry) polysaccharides were extracted from L. barbarum wine, the components were determined, and its effect on alcoholic liver disease was studied. Sixty male C57BL/6 mice were randomly divided into control group, model group, control + L. barbarum polysaccharides (LBP) group and model +LBP group. The contents of alanine aminotransfease (ALT) aspartate aminotransferase (AST) and lipopolysaccharide (LPS) were determined, and the changes of inflammatory factors in serum and liver were detected by enzyme-linded immunosorbent assay (ELISA). The results showed that the concentration of polysaccharides extracted from L. barbarum wine was 1.2 g/L, in which the mineral elements Ca, P, Mg, K and Na were 0.09%, 0.69%, 0.28%, 3.92% and 0.51%, respectively. The contents of aspartic acid (ASP) and glutamic acid (GLU) in 17 amino acids were higher, which were 7.25% and 4.96%, respectively. Compared with the model group, the contents of ALT, AST and LPS in the model+LBP group were significantly lower (P＜0.05), and the contents of inflammatory cytokines IL-1β, IL-6 and TNF-α were significantly lower than those in the model group (P＜0.05). The results showed that polysaccharides from L. barbarum wine could significantly alleviate alcoholic liver injury.