[Abstract]
Ch. Wolfberry is the mature fruitage of nightshade Lycium Chinese Mill and mostly planted in Hebei and Ningxia. It is a kind of edible and officinal plant and has various pharmacological effect and biological function. Ch. Wolfberry polysaccharide is the main functional component in Ch. Wolfberry. The study of Ch. Wolfberry focus attention upon chemistry, pharmacology and clinic.It is reported that Ch. Wolfberry be able to buildup immunity capability, resist cancer, prevent consenescence, enhance hematopoietic function, avoid genetic trauma, restrain tumour grow and cell mutation. But the reports about property and configuration of Ch. Wolfberry polysaccharide are few.Ch.Wolfberry polysaccharide is broad attended because of its various pharmacological effect and biological function. The extraction and separation technique, scavenging activity to free radicals, rheology speciality and antibacterial activity were studied in this paper. The above studies can provide references for application and exploration of Ch.Wolfberry resources and theoretics gist for exploration of Ch. Wolfberry functional products.The main results showed:1.The optimal parameters of extracting Ch.Wolfberry polysaccharide by water were as following: material/solvent ratio 1:15, extracting 4.0h at 90℃ for 3 times. The extracting rate reached 2.96%.2.Using the compound enzyme (cellulase+opectinase+papain) to extract Ch. Wolfberry polysaccharide could achieve the optimal effect. The optimal technics parameters were as following: adding 0.1% enzyme at 50℃ with pH 5.0 for 2h,the extracting rate reached 6.18%.3.The optimal parameters by ultrasonic were as following: ultrasonic power 250W, treating 15min, material/solvent ratio 1:15, the extracting rate reached 3.25%.4.The optimal sedimentation technique of Ch. Wolfberry polysaccharide was as following: Using ethanol as precipitator, concentrating the extract liquid to 2.5 times of the material quality and adding 4 times ethanol of concentrated liquid, that is to say, the ethanol concentration reached 80%.5.The optimal technique of removing protein from Ch. Wolfberry polysaccharide was as following: Use the method of enzyme and Seveg to remove protein. At first, decompounding the protein by papain, and then removing one time by Seveg, the content of protein in polysaccharide reached 0.995%.6.Using DEAE-cellulose to analyze the component of Ch. Wolfberry polysaccharide and 5 kinds polysaccharide component were measured. Using distilled water, O.lmol/L NaCl and 0.25mol/ NaCl to elute appeared 1 apex and O.lmol/L NaOH to elute appeared 3 apices, but the second did not abvious, which showed that the content of this component was low. Moreover, using 0.5mol/L NaOH to elute did not measure polysaccharide.7.The viscosity of polysaccharide enhanced with the concentration increased , while the concentration reached l.Omg/mL that the viscosity became steady;The viscosity dropped from 1.416Pa.s to 1.315Pa.s with the temperature enhanced from 40°C to 60°C;The viscosity dropped from 1.360Pa-s to 1.157Pa-s with the heat treatment time prolonged from 20min to 60min;The viscosity of polysaccharide come to a head at pH 6;Ch. Wolfberry polysaccharide was not stable in condition of alkali and the viscosity dropped from 1.413Pa.s to 1.335Pa.s with the adding dosage of sodium hydroxide (NaOH) increased from 0.5% to 10%;Na\ Ca2+and Al3+had different impact on the viscosity of polysaccharide;The viscosity of polysaccharide reached minimum while the adding dosage of Vc reached 5%;The viscosity of polysaccharide dropped from 1.356Pa-s to 1.109Pa-s as a beeline with the adding dosage of H2O2 increased from 0.5% to 10%.8.The antioxidation of Ch. Wolfberry polysaccharide to vegetable oil was parallel to Vc, but to fat was stronger than Vc;The scavenging capability to superoxide anion radical was not obvious and weaker than Vc and the scavenging rate changed a little and all less than 50% with the concentration increased from 0.2 mg/mL to l.Omg/mL;The scavenging capability to hydroxyl radical was parallel to Vc and the IC50 were all 0.35mg/mL;In the linoleic acid oxidation system, the IC50 of Ch. Wolfberry polysaccharide was 0.7mg/mL and the IC50 of Vc was 0.2mg/mL,that is to say,the scavenging capability of Ch. Wolfberry polysaccharide to alkyl radical was weaker than Vc;To DPPH radical, while the concentration reached 0.8 mg/mL the scavenging rate reached maximum 88.4% closed to Vc.9.Ch.Wolfberry polysaccharide had inhibitory effects to Eschem coli,Staphylococcus aureus^ispergillus niger and Penicillium chrysogenum in a certain extentThe inhibitory effects was optimal at pH6;The minimal inhibitory concentration of Ch. Wolfberry polysaccharide to Eschem coli, Staphylococcus aureus, Aspergillus niger and Penicillium chrysogenum were 8.0 mg/mL,6.0 mg/mL, 1.0 mg/mL and 1.0 mg/mL.
Title: Study on Extraction and Separation Technology and Characteristics of Ch. Wolfberry Polysaccharide
Category: BMC Cancer
Filename: Study on Extraction and Separation Technology and Characteristics of Ch. Wolfberry Polysaccharide.pdf
Pages: 162
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