大蒜多糖近10年在化学、工艺质量、药理及应用方面的总结
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摘要
目的:大蒜作为传统的调味品,同时具有良好的药用价值,属药食两用中药。传统上,大蒜主要用于消肿、解毒、杀虫;现代研究表明,大蒜在防治肿瘤、缓解三高、降低胆固醇以及延缓衰老等方面都有良好的药理活性,受到了众多学者青睐。大蒜主要含有蒜氨酸、大蒜辣素[其不稳定,分解生成小分子硫化物,主要包括二丙烯三硫化物(DATS),二烯丙基二硫化物(DADS),二烯丙基硫化物(DAS)等,这些成分也是大蒜油的主要成分],蒜氨酸酶、大蒜挥发油、大蒜皂苷、大蒜多糖、微量元素等;其中,大蒜多糖是大蒜中一类重要的化学成分,它也是大蒜药效的物质基础之一。大蒜多糖相对分子质量在9~10 k Da,属于小分子杂多糖,水解发现其主要含有果糖、葡萄糖等,质量控制主要为检测总多糖和多糖分解后的单糖含量;大蒜中大蒜多糖的含量在70%以上;提取方法主要有回流提取法、超声提取法、酶法等。大蒜多糖具有增强免疫、抗氧化、抗病毒、保肝、保护心肌、防止心肌纤维化等多种生物活性,可开发成药品与保健品;除此之外,它还可以作为食品原辅料,用于食品生产。因此,大蒜多糖具有重要的研究价值和开发利用前景。本文就近10年对大蒜多糖的组成、提取纯化方法、含量测定、药理活性、应用等内容进行了全面归纳总结,为其深入研究开发利用提供一定的参考。
Objective: Garlic is a traditional condiment and traditional Chinese medicine,with a good medicinal value. Traditionally,garlic is mainly used for detumescence,detoxification and sterilization. Modern researches showed that garlic is favored by many scholars because of its good pharmacological activities in preventing and treating tumor,reducing hypertension,hyperglycemia,hyperlipidemia and cholesterol,and antiaging. Garlic mainly contains alliin, garlic neuraminidase, naphtha, saponins, polysaccharides and trace elements. Among them, garlic polysaccharide is one of important chemical components, and one of pharmacodynamic material bases of garlic. With a relative molecular mass ranging between 9-10 k Da,garlic polysaccharide belongs to a type of small molecule heteropolysaccharide. According to hydrolysis,it mainly contains fructose and glucose. Quality control mainly aims to detect total polysaccharide and decomposed monosaccharide content. Garlic polysaccharide content is more than 70%,and can be extracted through refluxing extraction,ultrasonic extraction and enzymatic method. Garlic has such biological activities as enhancement immunity,antioxidation,antivirus,liver protection,myocardial protection,prevention of myocardial fibrosis,and can be developed into healthcare products and medicines. In addition,it can also be used as raw materials in food production. Therefore,it has an important research value and exploitation prospect. The paper has summarized garlic polysaccharide's composition,method of extraction and purification,content determination,pharmacological activity and application,in order to provide a reference for further research,development and utilization.
Objective: Garlic is a traditional condiment and traditional Chinese medicine,with a good medicinal value. Traditionally,garlic is mainly used for detumescence,detoxification and sterilization. Modern researches showed that garlic is favored by many scholars because of its good pharmacological activities in preventing and treating tumor,reducing hypertension,hyperglycemia,hyperlipidemia and cholesterol,and antiaging. Garlic mainly contains alliin, garlic neuraminidase, naphtha, saponins, polysaccharides and trace elements. Among them, garlic polysaccharide is one of important chemical components, and one of pharmacodynamic material bases of garlic. With a relative molecular mass ranging between 9-10 k Da,garlic polysaccharide belongs to a type of small molecule heteropolysaccharide. According to hydrolysis,it mainly contains fructose and glucose. Quality control mainly aims to detect total polysaccharide and decomposed monosaccharide content. Garlic polysaccharide content is more than 70%,and can be extracted through refluxing extraction,ultrasonic extraction and enzymatic method. Garlic has such biological activities as enhancement immunity,antioxidation,antivirus,liver protection,myocardial protection,prevention of myocardial fibrosis,and can be developed into healthcare products and medicines. In addition,it can also be used as raw materials in food production. Therefore,it has an important research value and exploitation prospect. The paper has summarized garlic polysaccharide's composition,method of extraction and purification,content determination,pharmacological activity and application,in order to provide a reference for further research,development and utilization.
引文
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[4]黄雪松.大蒜多糖的提取分离与分析[J].食品科学,2005,26(9):30-33.
[5]Das N N,Das A,Mukherjee A K.Structure of the the D-galactan isolated from garlic(Allium sativum)bulbs[J].Carbohydrate Res,1977,56(2):337-349.
[6]马晓丽,孟磊,孙莲,等.大蒜多糖中单糖组分的毛细管电泳研究[J].时珍国医国药,2010,21(5):1259-1260.
[7]马晓丽,孟磊,孙莲,等.HPLC分析大蒜多糖中的单糖[J].中国现代应用药学,2009,26(7):585-587.
[8]欧云付,尹平河,赵玲,等.离子色谱法测定大蒜中的糖[J].光谱实验室,2006,23(3):629-632.
[9]柏冬,韩春霞,王瑞海,等.离子色谱法测定大蒜多糖的单糖组成和含量[J].中国中医药信息杂志,2014,21(10):74-76.
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[14]李国强.大蒜多糖提取工艺的研究进展及应用[J].现代交际,2013(10):96.
[15]索朗桑姆.大蒜多糖的提取分离及含量测定分析[J].西藏科技,2004(4):22-26.
[16]王瑞海,柏冬,刘丽梅.大蒜总多糖、总皂苷的提取纯化工艺[J].中国实验方剂学杂志,2012,18(7):60-63.
[17]李朝阳,刘魁,韩忠宵,等.大蒜多糖的酶法提取及其抗氧化性研究[J].食品科学,2008,29(1):117-120.
[18]PAN S K,WU S J.Cellulase-assisted extraction and antioxidant activity of the polysaccharides from garlic[J].Carbohydr Polym,2014,111(1):606-609.
[19]秦大伟,齐慧敏,薛乃峰,等.固定化酶提取大蒜多糖的研究[J].山东化工,2013,42(2):33-35,39.
[20]陈瑞平,陈瑞战.复合酶法提取大蒜多糖及其抗氧化活性研究[J].分子科学学报,2012,28(1):47-52.
[21]贯云娜,吴昊,杨绍,等.超声波作用下复合酶法提取大蒜多糖工艺条件优化[J].中国调味品,2014,39(2):20-24.
[22]邵金华,李涛,杨佳.微波辅助大蒜多糖的提取及其抗氧化活性的研究[J].浙江农业学报,2013,25(4):868-872.
[23]赵静.大蒜多糖的提取及HPLC检测[J].北京农业,2013(21):1.
[24]HUANG G,SHU S,CAI T,et al.Preparation and deproteinization of garlic polysaccharide.[J].Int JFood Sci Nutr,2012,63(6):739-741.
[25]毕华,张民,王婵,等.大蒜多糖的提取纯化方法研究[J].天津科技大学学报,2013,28(1):14-37.
[26]杨娜,杨栋梁,刘佳佳.颗粒活性炭脱色对发酵大蒜水提液中活性成分的影响[J].食品工业科技,2007,28(5):75-80.
[27]许克勇.大蒜油逆流超临界CO2萃取及大蒜多糖提取技术研究[D].杨凌:西北农林科技大学,2005.
[28]郑敏,潘世斌,姜友定,等.大蒜多糖对肝损伤小鼠血清和肝组织ALT、AST的影响及其急性毒性实验[J].咸宁学院学报:医学版,2003,17(2):85-87.
[29]刘燕琼,黄雪松.732离子交换树脂和DEAE-23树脂纯化大蒜多糖比较[J].食品研究与开发,2006,27(7):149-151.
[30]王瑞海,柏冬,刘丽梅.比色法测定大蒜多糖提取物中总多糖含量[J].中国实验方剂学杂志,2012,18(10)158-161.
[31]余薇,查文良,梁惠敏,等.大蒜多糖组分A总多糖含量的分光光度法测定[J].时珍国医国药,2008,19(3):563-564.
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