山茱萸多糖炮制前后的化学研究（化学论文资料）.docVIP

山茱萸多糖炮制前后的化学研究（化学论文资料） 目录 TOC \o 1-9 \h \z \u 目录 1 正文 1 文1：山茱萸多糖炮制前后的化学研究 1 1仪器和材料 3 2实验方法? 4 3实验结果? 6 4 讨 论 7 文2：山茱萸多糖的提取及含量测定 8 1 器材 9 2 方法与结果 10 3 结论 13 参考文摘引言： 13 原创性声明（模板） 14 文章致谢（模板） 15 正文 山茱萸多糖炮制前后的化学研究（化学论文资料） 文1：山茱萸多糖炮制前后的化学研究 Chemical Studies on Polysaccharide in Crude and Processed Fructus Corni DAI Yan?peng?1，2，DING Xia?1，3，FU Zi?qin?1，2，CAI Bao?chang?1，2? ( Univeity of Chinese Medicine，Nanjing 210029，Jiangsu，China; Key Laboratorry of Chinese ? Medicine Processing，Najing 210028，Jiangsu，China； Agriculture Univeity，Nanjing 210095，Jiangsu，China Abstract:Objective：Compare the changes of the molecular weight and composition of the polysaccharide in Fructus Corni before and after processing. Explore the effect of the processing to structure and composition of the polysaccharide. Describe the mechanism of polysaccharide which is better effective in processed Fructus Corni. Methods:Degreasing， hot water extraction，ethanol precipitation and column chromatography on DEAE-cellulose and Sephadex G-200 were used to isolate and purify the polysaccharides in Fructus Corni. IR and UV were used to analysis the structure of the two purified polysaccharide (SZYS and SZYP). HPGPC and HPLC were used to measure the mean molecular weight and monosaccharide components of the polysaccharides. Results:The molecular weight of polysaccharide SZYS is ×104 and the monosaccharide components is Glu∶Ara∶Rha=1∶∶ molecular weight of polysaccharide SZYP ×104 and the monosaccharide composition is Glu∶Ara∶Rha=1∶∶. Conclusion:After processing，the monosaccharide composition and molecular weight of the polysaccharide both have changed. It could provide certain basis for the mechanism research of processed Fructus Corni that is more effective. Keywords:Fructus Corni；processing；polysaccharide；chemical structure 山茱萸(Fructus Corni)首见于《神农本草经》，为山茱萸科植物山茱萸(Cornus officinalis Sieb. et Zucc.)的干燥果肉。味酸、涩、微温。入肝、肾经，生品以敛阴止汗力胜，酒蒸后可增强温补肝肾作用。山茱萸多糖具有明显的增强免疫功能及抗氧化性[1-2]。因此笔