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Extraction, Characterization and Antioxidant Evaluation of Polysaccharide from Salvia Miltiorrhiza

Author: WuWenLin
Tutor: ZhangLi
School: Sichuan Agricultural University
Course: Botany
Keywords: Salvia Polysaccharide Extract Infrared Spectroscopy Electron microscopy Amino acids Antioxidant
CLC: R285.5
Type: Master's thesis
Year: 2011
Downloads: 129
Quote: 0
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Abstract


Salvia (Salvia miltiorrhiza Bunge) Labiatae (Lamiaceae) Salvia (Salvia Linn.) Perennial herb, its roots and rhizomes of medicine, it is mainly used in the treatment of cardiovascular disease. At home and abroad on the development and utilization of Salvia are mainly concentrated in the water-soluble phenolic acids and fat-soluble diterpene quinones small molecule compounds, macromolecules polysaccharide research is still in its infancy. In this paper, Salvia materials were used to the hot water extraction method, ultrasonic method, alkali formulation and enzymatic four kinds of extraction methods polysaccharide extracted, and the four different methods mentioned Salvia structural characterization of polysaccharides and antioxidant activity evaluation, in order to provide a scientific basis for the development and utilization for Salvia polysaccharide. The main findings are as follows: 1. Petroleum ether and ethanol reflux skim, hot water extraction, ultrasonic method, alkali formulation and enzymatic hydrolysis of four methods to extract Salvia polysaccharide extract was subjected to Sevag reagent addition to protein, dialysis to remove Finally, small molecules, vacuum drying hot water extraction of polysaccharides, ultrasonic extraction of polysaccharides Alkaline Extraction and enzyme extracted polysaccharide. The physical and chemical properties analysis showed that the hot water extraction polysaccharides, ultrasonic extraction of polysaccharides, Alkaline Extraction and enzyme extracted polysaccharide, hot water extraction of polysaccharides and ultrasonic extraction of polysaccharides physical and chemical indicators consistent with alkali extraction between the polysaccharide and enzyme extracted polysaccharide The obvious difference. Scanning electron microscopy results showed that the polysaccharide of hot water extraction, ultrasonic extraction of polysaccharides, alkali extraction polysaccharides and enzymes to mention polysaccharide significantly different morphology, ultrasonic extraction, alkali formulation and enzymatic method than the traditional hot water extraction Salvia polysaccharide from intracellular dissolution more conducive, the dissolution effect order: Alkaline Extraction gt; ultrasonic extraction of polysaccharides gt; enzymes mention polysaccharide gt; hot water leaching polysaccharides. 4 infrared spectroscopy results showed that the polysaccharide hot water extraction, ultrasonic extraction polysaccharides, alkali extraction polysaccharides and enzymes extracted polysaccharide having the general characteristics of the polysaccharide absorption peak, IR spectra consistent, the major functional groups were no significant differences, are β-pyrazolyl The furans sugar. Further, it is referred Salvia binding protein present in the polysaccharide and the sulfuric acid group. 5 amino acid analysis showed that the hot water extraction the polysaccharide, ultrasound polysaccharide extracted Alkaline Extraction and enzyme the extracted polysaccharide amino acid composition and content of a difference. Alkaline Extraction contains 16 kinds of essential amino acids and non-essential amino acids (valine were not detected), the remaining three polysaccharide contains 17 kinds of essential amino acids and non-essential amino acids. The hot water extraction polysaccharide ultrasound polysaccharides, amino acids Alkaline Extraction and enzyme extracted polysaccharide content were 11.02%, 16.87%, 3.23% and 4.85%, including essential amino acids, respectively, to 4.16%, 6.71%, 0.78% and 1.60%. , Ultrasonic extraction of polysaccharides in amino acids and essential amino acid content of the two indicators are in the highest the Alkaline Extraction lowest two indicators. 6. Evaluation of antioxidant activity showed that the hot water extraction the polysaccharide, ultrasound polysaccharide extracted Alkaline Extraction and enzymes to mention the polysaccharides have some antioxidant activity. In the sample concentration of 4.0 mg / mL, the hot water extraction polysaccharides, ultrasonic extraction of polysaccharides, Alkaline Extraction and enzyme mention polysaccharide DPPH radical scavenging a maximum of 84.09%, 83.73%, 37.34% and 82.23%, respectively; the sample concentration of 0.40 mg / mL, the maximum rate of superoxide anion radical scavenging were 86.72%, 89.45%, 76.80% and 81.91%, respectively; 0.40 mg / mL sample concentration of hydroxyl radicals Clear rate maximum of 42.89%, 93.58%, 25.20% and 47.90%, respectively.

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CLC: > Medicine, health > Chinese Medicine > Of Pharmacy > Pharmacology > Chinese medicine Experimental Pharmacology
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