茶多糖不同提取工艺的比较研究

Comparison of tea polysaccharides extracted by different technology

用醇沉淀法、超滤法和CTAB沉淀法分别制备了茶多糖粗提物 ,对粗提物的组成进行了分析 ,并对多糖的清除羟基自由基的能力进行了比较。结果表明 ,超滤法所得多糖纯度高 ,且活性也最高 ,对羟基自由基抑制率可分别比CTAB沉淀法、醇沉淀法提高 2 3 5 %、37 1%。通过纸层析和气相色谱分析 ,三种工艺所提取的茶多糖均由阿拉伯糖、木糖、核糖、葡萄糖、半乳糖及半乳糖醛酸组成 。

Green tea crude polysaccharides were extracted by three extraction technologies,including the method of using ethanol,the method of using ultra\|filtration,the method of using CTAB.Their compositions and biological activities were studied here.Results showed that the method of using ultra\|filtration was the best.The crude polysaccharides obtained by the ultra\|filtration method were more active than the other two methods by 23.5% and 37.1%.The polysaccharides were composed of arabinose,ribose,xylose,glucose and galactose with smaller proportions of galacturonic acid.The ratios of monosaccharide were different owing to different technology.