Extraction Of Polysaccharide From Pumpkin And Its Activity Analysis

Pumpkin are grown widely in our country, and it has great value of dietary therapy and health care. Thus there is an increase attention in the development of pumpkin product.. In this paper, using pumpkin powder as raw materials, the pumpkin polysaccharide was extracted by the aqueous two-phase system extraction and examine the effect that various single factor put on the yield of polysaccharide. And the best extraction conditions of pumpkin polysaccharide are concluded by the orthogonal experiment method. Through the solidify enzyme degredating pumpkin polysaccharide and studying the effect of resistance to protein non enzymatic glycosylation, following conclusions are drawn:1. The followings are the best conditions of pumpkin polysaccharide extraction: alkoxide ratio is 3.7,extraction time is 40 minutes and ratio of material to solvent is 1:25(g/mL).2.With sodium alginate as carrier,β-Glucohexaose was fixed and glycosidasecrosslinking-embedding method and some enzymatic properties were measured such as the optimum temperature,the optimum PH,enzyme amount,heat stability,PH stability, etc. Compared the productive rate immobilized enzyme degrading pumpkin polysaccharide in the bidirectional system,the test concluded following optimum reaction conditions:Optimum reaction temperature is 40℃,enzyme concentration is 0.01g/ml, enzymolysis time is 50 minutes. Comparing with single phase reaction the reaction velocity and yield in aqueous two-phase extraction are almost improved.3.From three different steps of glycosylation reaction, NBT reduction experiment,dicarbonyl compound experiment,Fluorescence testing experiment of advanced glycation end products(AGEs), aminoguanidine as the positive control were used to separately determine the intervention effect that pumpkin polysaccharide has on glycosylation in the three different steps of glycosylation.Pumpkin polysaccharide can restrain the generation of AGEs in three steps of glycosylation,showing strong inhibiting effect,especially on the generation of dicarbonyl compound. With the concentration of 10 mg/ml, Inhibition ratio is 33.33%,showing no significant difference compared with positive control aminoguanidine(P>0.05).Pumpkin polysaccharide have obvious inhibiting effect on protein glycosylation.