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研究了初步纯化工艺对碱提红枣多糖体外抗凝血活性的影响。对红枣进行碱法提取,采用乙醇分步沉淀、脱蛋白、脱色初步纯化方法得到红枣多糖,研究各方法对红枣多糖血浆凝血指标APTT的影响。结果表明:提纯化工艺对红枣多糖的抗凝血活性具有一定影响。碱提多糖抗凝血活性与多糖质量浓度呈显著线性关系,回归方程为y=32.971+11.305x,相关系数为0.934。纯化过程中,乙醇分步沉淀后多糖抗凝活性与多糖含量呈正相关,与蛋白质含量呈负相关,60%~80%乙醇体积分数区间沉淀多糖抗凝血活性最强,其APTT值较阴性对照延长2.95倍;Sevage脱蛋白组APTT值较对照组延长1.32倍;活性炭脱色组APTT值较对照组延长0.67倍。
The effects of initial purification process on the anticoagulant activity of polysaccharides from Alkalis nigra in vitro were studied. The jujube was extracted by alkali, the jujube polysaccharides were obtained by stepwise ethanol precipitation, deproteinization and decolorization. The effects of different methods on APTT of plasma coagulation of jujube polysaccharide were studied. The results showed that the purification process had some effect on the anticoagulant activity of polysaccharides. Alkaline polysaccharide anticoagulant activity and polysaccharide concentration showed a significant linear relationship, the regression equation was y = 32.971 + 11.305x, the correlation coefficient of 0.934. In the process of purification, the anticoagulant activity of polysaccharides was positively correlated with the content of polysaccharides, but negatively correlated with the protein content. The optimum concentration of 60% -80% ethanol was the highest in anticoagulant activity, and the APTT value was lower than that of negative control Which was 2.95 times longer than that of control group. The APTT value of Sevage deproteinization group was 1.32 times longer than that of control group. The APTT value of activated carbon decolorization group was 0.67 times longer than that of control group.