【文章內(nèi)容簡(jiǎn)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(dú)　創(chuàng)　聲　明本人聲明所呈交的學(xué)位論文是本人在導(dǎo)師指導(dǎo)下進(jìn)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(biāo)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(xiě)過(guò)的研究成果，也不包含未獲得　　　　　　　　　　　　（注：如沒(méi)有其他需要特別聲明的，本欄可空）或其他教育機(jī)構(gòu)的學(xué)位或證書(shū)使用過(guò)的材料。與我一同工作的同志對(duì)本研究所做的任何貢獻(xiàn)均已在論文中作了明確的說(shuō)明并表示謝意。 　　學(xué)位論文作者簽名： 　 日期： 年 月 日學(xué)位論文版權(quán)使用授權(quán)書(shū)本學(xué)位論文作者完全了解學(xué)校有關(guān)保留、使用學(xué)位論文的規(guī)定，學(xué)校有權(quán)保留并向國(guó)家有關(guān)部門(mén)或機(jī)構(gòu)送交論文的復(fù)印件和磁盤(pán)，允許論文被查閱和借閱。本人授權(quán)學(xué)?？梢詫W(xué)位論文的全部或部分內(nèi)容編入有關(guān)數(shù)據(jù)庫(kù)進(jìn)行檢索，可以采用影印、縮印或掃描等復(fù)制手段保存、匯編學(xué)位論文。 （保密的學(xué)位論文在解密后適用本授權(quán)書(shū)）學(xué)位論文作者簽名： 日期： 年 月 日導(dǎo)　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(duì)五味子多糖的提取方法，除雜工藝，多糖的分級(jí)純化及五味子多糖的功能性進(jìn)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(shí)間、液料比、提取次數(shù)、pH 值等因素對(duì)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(lèi)，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(zhì)， 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(duì)五味子多糖得率的影響。再經(jīng) L16（4 5）正交試驗(yàn)分析了五味子粗多糖得率，并用 SAS 軟件對(duì)各因素做了響應(yīng)面分析。統(tǒng)計(jì)分析得出最佳提取工藝為：液料比 1︰提取時(shí)間 50 分鐘、提取溫度 80℃、提取 3 次、提取