摘要
以不同品种的枸杞子为原料,采用水提醇沉法对枸杞多糖(LBP)进行提取和分离纯化,通过高效凝胶渗透色谱法测定其相对分子质量,通过总还原能力、DPPH自由基清除能力和羟基自由基清除能力分析枸杞多糖的化学抗氧化能力,采用HepG-2细胞探究枸杞多糖抗细胞增殖活性。结果表明:不同品种间枸杞多糖总含量有显著性差异(P<0.05),其中宁夏1号枸杞多糖含量最高,宁夏5号枸杞多糖含量最低;不同品种枸杞多糖抗氧化能力呈浓度依赖性,且在总还原能力、DPPH自由基清除能力和·OH自由基清除能力中效果不同,总体而言,宁夏7号的抗氧化活性最强;杞椒1号在各浓度下均表现出良好的细胞增殖抑制能力,经纯化处理后,各组分在高浓度时的细胞增殖抑制率均得到了显著提高;多糖浓度为200μg/mL时,黑果枸杞的LBP1组分细胞增殖抑制率最高。
Polysaccharides of different varieties of Lycium were extracted with water and precipitated with ethanol.To characterize Lycium barbarum polysaccharide(LBP),gel permeation chromatography was used to determine the relative molecular mass,total reducing power.DPPH radical and hydroxyl radical scavenging capacity analyses were applied to evaluate chemical oxidation resistance.HepG-2 cells were used to investigate the anti-proliferation activity.The results showed that the total content of LBP was significantly different among varieties(P<0.05),the highest in Ningxia No.1 and the lowest in Ningxia No.5.The antioxidant capacity of LBP was dose-dependent,and the effects of total reducing capacity,DPPH and OH radical scavenging capacity were different.Ningxia 7 had the strongest antioxidant activity.Qizao 1 LBP showed good inhibition of cell proliferation.Purification significantly increased the inhibition rate of cell proliferation of LBP1 and LBP3 components at high concentration.At the concentration of 200μg/mL,the cell proliferation inhibition rate of polysaccharide from L.ruthenicum was the highest.
作者
张强钰
吉涛
张璐瑶
刘国艳
ZHANG Qiangyu;JI Tao;ZHANG Luyao;LIU Guoyan(School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2021年第4期72-78,共7页
Journal of Researches on Dietetic Science and Culture
基金
国家自然科学基金面上项目(31471578)。
关键词
枸杞多糖
提取纯化
抗氧化
抗增殖
Lycium barbarum polysaccharide(LBP)
extraction and purification
antioxidation
anti-proliferation
