【文章內容簡介】 yield diversity .................................................................................. 25 Effect of volume on yield diversity ................................................................................. 25 Effect of temperature yield diversity............................................................................... 26 Effect of time on yield diversity...................................................................................... 27 Effect of pH on yield diversity ........................................................................................ 28 Orthogonality analysis..................................................................................................... 28 Response surface analysis ................................................................................................... 29 Preferences ...................................................................................................................... 34 Purification of fructus schizandrae ploysaccharide ................................................................... 34 Effect of alcohol precipitation ......................................................................................... 34 Effect of reduction of lipoid ............................................................................................ 35 Effect of reduction of protein .......................................................................................... 35 Efect of dialysis and reduction of colour......................................................................... 35 The standard curve of phenol sulphuric acid .................................................................. 36 Fructus schizandrae ploysaccharide classified......................................................................... 36 Fructus schizandrae ploysaccharide classified by DEAE52 ......................................... 36 SP2 and SP4 laminar analysised by Sephadex G100 ..................................................... 37 SP2a and SP4b purity appraisement ............................................................................. 37 Antioxygenic activity of SP2 and SP4................................................................................. 38 Test of scavenging DPPH with SP2 and SP4.............................................................. 38 Test of scavenging superoxide radical with SP2 and SP4 ............................................ 39 The effect of HepG2 proliferation with SP2 和 SP4 ............................................................. 40 Growth curve of HepG2 .................................................................................................. 40 The depressant effect for HepG2 with SP2a .................................................................. 41 The depressant effect for HepG2 with SP4b.................................................................. 43 The result of morphology observation ............................................................................ 444 Discussion ..................................................................................................................................... 45 The optimized extractional technic for fructus schizandrae ploysaccharide ........................... 45 The optimized extractional technic ................................................................................. 45 The optimized technic of eliminate impurity.................................................................... 46 Purification of fructus schizandrae ploysaccharide................................................................. 47 Antioxygenic activity of fructus schizandrae ploysaccharide ................................................. 48 The effect of HepG2 proliferation of SP2 和 SP4 ............................................................... 49 Prospect ................................................................................................................................... 505 Conclusions .................................................................................................................................. 51 The optimized extractional technic for fructus schizandrae ploysaccharide........................... 51 Fructus schizandrae ploysaccharide classified........................................................................ 51 Antioxygenic activity of SP2 and SP4................................................................................. 51 The effect of HepG2 apoptosis with SP2 和 SP4 ................................................................ 52Acknowledgement........................................................................................................................... 53Reference.......................................................................................................................................... 54Published papers in the period of master degree education....................................................... 59獨　創(chuàng)　聲　明本人聲明所呈交的學位論文是本人在導師指導下進行的研究工作及取得的研究成果。據(jù)我所知，除了文中特別加以標注和致謝的地方外，論文中不包含其他人已經(jīng)發(fā)表或撰寫過的研究成果，也不包含未獲得　　　　　　　　　　　?。ㄗⅲ喝鐩]有其他需要特別聲明的，本欄可空）或其他教育機構的學位或證書使用過的材料。與我一同工作的同志對本研究所做的任何貢獻均已在論文中作了明確的說明并表示謝意。 　　學位論文作者簽名： 　 日期： 年 月 日學位論文版權使用授權書本學位論文作者完全了解學校有關保留、使用學位論文的規(guī)定，學校有權保留并向國家有關部門或機構送交論文的復印件和磁盤，允許論文被查閱和借閱。本人授權學校可以將學位論文的全部或部分內容編入有關數(shù)據(jù)庫進行檢索，可以采用影印、縮印或掃描等復制手段保存、匯編學位論文。 （保密的學位論文在解密后適用本授權書）學位論文作者簽名： 日期： 年 月 日導　師　　簽　名： 日期： 年 月 日摘 要本研究以黑龍江產(chǎn)的北五味子為原料，對五味子多糖的提取方法，除雜工藝，多糖的分級純化及五味子多糖的功能性進行了研究。五味子多糖提取工藝采用堿提醇沉。首先分析了溫度、提取時間、液料比、提取次數(shù)、pH 值等因素對總提取物得率的影響；然后把總提取物依次用索氏提取法脫除脂類，木瓜蛋白酶法、Sevage 法與聚酞胺吸附三種方法聯(lián)用脫除蛋白質， H2O2 脫色，透析，真空濃縮，冷凍干燥，得五味子粗多糖，分析各單因素對五味子多糖得率的影響。再經(jīng) L16（4 5）正交試驗分析了五味子粗多糖得率，并用 SAS 軟件對各因素做了響應面分析。統(tǒng)計分析得出最佳提取工藝為：液料比 1︰提取時間 50 分鐘、提取溫度 80℃、提取 3 次、提取