Studies On Extraction, Purification And Antioxidative Effect Of The Polysaccharides In Polysaccharides In Hippohpaes Rhamoides L.

Eventeen Hippohpae rhamoides L varieties, HS-4, HS-12, HS-15, HS-19, HS-21, HS-22,SuijiNo.2,SuijiNo3,Yousheng,Chuyi,Katuni,Hunjin,Fengchang,Juren,Wulangemu,Chense,Jinse,cultured by berry research institute of Suiling of Heilongjiang Province,were used as materials to study different extraction technology of Hippohpae rhamoides polysaccharides, Purification of crude polysaccharides, gradation of crude polysaccharides; the molecular weight,structure and antioxygentic activity of purified Hippohpae rhamoides polysaccharides.During the extraction process of Hippohpae rhamoides polysaccharides, two different methods were researched to determine optimal extraction processing condition, and combined them to determine the best optimal extraction processing condition.The best method of papain extraction were obtained, the ratio of papain 2%, pH at 5.5, temperature at 45℃, and extraction time of 20min were suitable for papain extraction. The highest content of Hippohpae rhamoides polysaccharides was 44.28mg/g. The optimum process of ultrasonic extraction were obtained, namely extracted for 55 minutes solution at 480W with the material ratio of 1:20. The highest content of Hippohpae rhamoides polysaccharides was 48.63mg/g. During the extraction process of Hippohpae rhamoides polysaccharide, two different combinative metnods were researched to determine optimal extraction processing condition, and compare the effects of the content. The result showed that the content of hot water extraction was 5.01 mg/g, the content of ultrasonic and papain extraction together was 53.30 mg/g, the content of ultrasonic and papain extraction separate was 54.68mg/g. The results showed that the ultrasonic and papain extraction separate was better than the ultrasonic and papain extraction together. But in order to save the time, choice the ultrasonic and papain extraction together was the optimal extraction.During the removing protein process, Sevag method (ten times), papain method and Sevage method (three times) with papain method together have been compared. The protein scavenging rate was 51.10%, 50.18%, 88.17 %; the contents of Hippohpae rhamoides polysaccharides was 2.51 mg/g, 54.30 mg/g, 48.56 mg/g. The Sevag method with papain method together had not only more polysaccharides extraction percent, but also the highest removing protein percent , so it was the...