CAJ | 학술논문

对枸杞多糖的提取分离及其组成进行了研究,结果表明：枸杞经氯仿-甲醇脱脂,水提醇沉,乙醇、丙酮和乙醚洗涤干燥,双氧水脱色,savage法除蛋白后可得枸杞多糖;高效液相色谱测定枸杞多糖分子量为：73 950～138 090 Da;枸杞多糖中单糖分别有葡萄糖、阿拉伯糖、鼠李糖、半乳糖、木糖和甘露糖,其中含量较多的是葡萄糖、阿拉伯糖和半乳糖,其他单糖含量较低。
대구기다당적제취분리급기조성진행료연구,결과표명：구기경록방-갑순탈지,수제순침,을순、병동화을미세조간조,쌍양수탈색,savage법제단백후가득구기다당;고효액상색보측정구기다당분자량위：73 950～138 090 Da;구기다당중단당분별유포도당、아랍백당、서리당、반유당、목당화감로당,기중함량교다적시포도당、아랍백당화반유당,기타단당함량교저。
A study on Lycium barbarum extraction and separation and its composition was carried out. The results showed that by means of chloroform - methanol degreasing, water extraction and alcohol precipitation, acetone and ether washing and drying, hydrogen peroxide bleaching and removing protein by using Savage, Lycium barbarum polysaccharides （LBP） was obtained. LBP molecular weight by HPLC was determined at 73 950-138 090 Da. The monosaccharides in LBP including glucose, arabinose, rhamnose, galactose, xylose and mannose, among which content of glucose, arabinose and galactose were rich and others were low.