毛尖茶叶多糖的提取分离及其活性测定

Purification and Activity Determination of Polysaccharides from Maojian Tea

本研究对毛尖茶叶多糖结构分析与活性开展了研究。采用水提醇沉法提取毛尖茶叶粗多糖,经除蛋白后得到精制多糖(MP),以柱层析方法对MP进行多次分离纯化,得到一个均一组分毛尖茶叶多糖(Maojian Tea Polysaccharides,MTP)。采用1,1-二苯基–2–三硝基苯肼[1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl,DPPH]自由基清除、小鼠免疫细胞RAW264.7增殖、吞噬能力和产生NO等试验方法对MTP的活性进行研究。结果显示MTP对浓度0.1 mmol/L DPPH自由基清除率为38.26%,对小鼠巨噬细胞RAW264.7的增殖、吞噬能力和产生NO的能力均具有促进作用,与空白对照组有显著性差异(P<0.01),且质量浓度为500 mg/L时,活性最大。

To investigate the structure and activity of polysaecharides （MTP） from Maojian Tea. The polysaecharides were extraeted and purified from Maojian Tea to afford an uniform polysaeeharide, namely MTP. The effect of MTP on DPPH scavenging assay, cell viability, phagoeytosis capability and NO production of RAW264.7 maerophages were in- vestigated. The results showed that viability, phagoeytosis capability and NO production of RAW264.7 maemphages had been stimulated by MTP at the concentration of 500 μg/mL. The presented results confirmed MTP had capacity of elimi- nating DPPH radicals and cell-stimulating activity.