黑木耳多糖的提取分离及体外抗凝血作用研究

Study on extraction,isolation and in vitro anitcoagulation of polysaccharides from Auricularia auricular

采用热水提取法、碱提取法、超声波提取法、超声波协同复合酶提取法的不同方法提取黑木耳多糖,粗多糖提取液经脱蛋白、脱色、DEAE-纤维素柱层析进行纯化处理,分别选取多糖浓度、温度和pH为自变量,以凝血酶原时间(PT)为考察指标进行体外抗凝血实验的单因素实验和正交实验L9(33)。结果表明,超声波协同复合酶法提取率最高,粗多糖得率可达到19.14%;纯化后的纯度可达到83.23%;黑木耳多糖在浓度为10%、温度为35℃、pH7.4条件下,凝血酶原时间(PT)可达41.8s。

Different methods were used to extract the polysaccharides from Auricularia auricular such as hot water extraction, alkali extraction, ultrasonic extraction and ultrasonic with compound enzyme.Through several purification treatment on the crude polysaccharide such as deproteinization, decoloring and DEAE- cellulose column chromatography, then the concentration, temperature and pH of the obtained purified polysaccharide were selected as the independent variable and the prothrombin time（PT） was selected as the indicator of anticoagulant experiment in vitro both in the single factor test and orthogonal test L9 （33 ）.The results showed that the method of ultrasonic with compound enzyme presented the highest extraction ration,which the obtained rate was 19.14%.The purity was 83.23% after being purified.Under the condition of concentration was 10% ,temperature was 35℃, pHT.4 of the polysaccharides from Auricularia auricular,the prothrombin time would reach 41.8s.