综合创新型化学实验——枸杞多糖的提取、性质及活性研究

A Comprehensive and Innovative Chemistry Experiments: Extraction,Properties and Activity of Lycium Barbarum Polysaccharide

建立了从枸杞中提取分离多糖、鉴别糖的种类、糖的性质及活性测试的综合研究性实验方法.采用Molish试验、间苯二酚试验鉴定了水相中枸杞多糖的存在,GC-MS分析了枸杞多糖中的非糖物质,通过紫外可见吸收光谱法研究了枸杞多糖对羟基自由基和亚硝酸根离子的清除能力.实验过程涉及天然产物的分离提纯,GC-MS联用技术、紫外可见吸收光谱法等大型仪器分析的操作,实验涵盖知识点多且简单易行,有利于提高学生的实际操作、综合分析和科研能力.

A comprehensive research experimental method was established for extracting and isolating polysaccharides, identifying sugar types and testing sugar properties and activity from Lycium barbarum. The molish test and resorcinol test were used to identify the presence of polysaccharides in the aqueous phase. The non-sugar substances were analyzed by GC-MS in the polysaccharides. The scavenging capacity of hydroxyl radicals and nitrites were studied by UV-visible absorption spectroscopy. The experimental process involves the separation and purification of natural products, GC-MS combined technology, UV-visible absorption spectroscopy and other large-scale instrument analysis operations. The experiment covers many knowledge points and is simple and feasible, which is conducive to improve students' practical operation, comprehensive analysis and scientific research ability.