百合多糖的提取工艺及生物活性研究进展

百合(Lilium)属于百合科百合属，味甘、性寒，是一种药食同源植物，有十分丰富的食用价值和药用研究价值。百合的鳞茎中含有多糖、酚类、皂苷、生物碱、黄酮等活性物质，其中多糖的含量较高。现代研究表明多糖类化合物能够参与多种生命活动，具有广泛的生理功能。随着研究的深入，百合多糖已被证明具有抗氧化、免疫活性、抗肿瘤以及抑菌等功能，在生物医药及食品领域有广阔的应用前景，因此相关研究备受关注。本文综述了近年来百合多糖的提取方法、分离纯化方法、结构分析及生理功能等方面的研究，并对其未来的发展研究做出展望，为我国百合资源的进一步研究和开发提供参考。

Research progress on extraction technology and biological activity of Lilium polysaccharide

Lilium belongs to Lilium of Liliaceae, which is sweet in taste, a little cold in nature and it is a kind of medicine and food homologous plant. Lilium has rich edible value and medicinal research value. Lilium bulb contains polysaccharides, phenols, saponins, alkaloids, flavonoids and other active substances, in which the content of polysaccharides is higher. Modern research shows that Lily polysaccharide can participate in a variety of life activities and have a wide range of physiological functions. With the deepening of research, Lily polysaccharide has been proved to have the physiological functions of antioxidant, immunity, anti-tumor and antibacterial activities. It has broad application prospects in the field of biomedicine and food, therefore, the research of Lilium has been attracted increasing attention. In this paper, the extraction methods, separation and purification methods, structure analysis and physiological functions of Lilium polysaccharide in recent years were reviewed and the future development of it was prospected. It provides reference for the further research and development of Lily resources in China.