山楂中多糖的提取及化学特性分析

Isolation and chemical characterization of polysaccharide from hawthorn

以新鲜山楂(Fructus Crataegi)果肉和全果为原料,在4℃、50℃、100℃下水提多糖,研究山楂多糖在不同提取温度下提取率、黏度以及化学组成的差异。研究结果表明,山楂果肉和全果的多糖提取率和化学组成并无明显区别,其中100℃提取的多糖得率最高,分别达到3.72%、3.65%;4℃提取的多糖黏度最高,当多糖的浓度为10mg/mL时,黏度为166mPa·s、158mPa·s,多糖浓度为1mg/mL时,对DPPH自由基和·OH自由基具有一定的清除能力,表明山楂多糖有一定的抗氧化性。从新鲜山楂果肉、全果中提取的多糖,主要成分是酸性多糖,并含有部分中性多糖、还原性多糖以及少量蛋白质,对DPPH和·OH自由基有一定的清除能力。

In order to obtain the information about the content and chemical composition of the water-soluble polysaccharides from the flesh and fruit of fresh hawthorn （Fructus Crataegi）, the extraction yields, viscosity, and the content of protein, reducing polysaccharide, neutral polysaccharide, acidic polysaccharide, at different extraction temperature 4℃, 50℃, 100℃ were investigated. The results suggested that polysaccharide from flesh of fresh hawthorn, was similar to the fruit. The highest extraction yields were occurred at 100℃, which were 3.72% and 3.65%. The viscosity was high- est at 4℃. When polysaccharides were 10mg/mL, the viscosity of at 4~（2 was up to 166 mPa-s and 158 mPa-s. Acidic polysaceharide was the basic component of hawthorn polysaccharides, and the others were neutral polysaccharide, reducing polysaccharide, and a small amount of protein. Hawthorn polysaccharides could scavenge DPPH and hydroxyl radical. It showed that hawthorn polysaccharides had their antioxidant activities