食品工业科技2024，Vol.45Issue(3)：1-9,9.DOI:10.13386/j.issn1002-0306.2023060200
五味子多糖提取、结构特征及生物活性研究进展
Progress on the Extraction,Structure Characterization and Bioactivity of Schisandra chinensis Polysaccharides
摘要
Abstract
Schisandra chinensis refers to the dried mature fruit of the plant Schisandra chinensis(Turcz.)Baill from the Magnoliaceae family,or Schisandra sphenanchera Rehd.etWils.It is rich in various active components such as polysaccharides,lignans,volatile oils,and polyphenols.Polysaccharides,as its main active ingredients,are extracted by biphasic extraction,enzymatic method,ultrasonic method,microwave method,ultrasonic-microwave synergy,microwave-enzymatic synergy,and aqueous extraction,among which biphasic extraction has the highest efficiency,and ultrasonic and aqueous extraction are the most widely used methods.Schisandra chinensis polysaccharides are mainly composed of rhamnose,mannose,glucose,galactose,arabinose and galacturonic acid,and the average molecular weight roughly ranges from 103～105 Da.Modern pharmacological studies have shown that Schisandra chinensis polysaccharides have significant antioxidant,immunomodulatory,antitumor,hepatoprotective,hypoglycemic and lipid-lowering efficacy,and they are of significant significance for the development of high-value in the field of food and medicine.Therefore,this paper systematically summarizes the extraction process,structural characteristics and biological activities of Schisandra chinensis polysaccharides and their related mechanisms at home and abroad in recent years,and looks forward to its research direction and application prospects,with a view to providing reference for the in-depth research and application development of Schisandra chinensis.关键词
五味子/多糖/提取工艺/结构/生物活性Key words
Schisandra chinensis/polysaccharide/extraction process/structure/biological activity分类
医药卫生引用本文复制引用
司洲,陈昊翔,樊梓鸾..五味子多糖提取、结构特征及生物活性研究进展[J].食品工业科技,2024,45(3):1-9,9.基金项目
国家级大学生创新训练项目(202210225104) （202210225104）
国家自然科学基金(31170510) （31170510）
中央高校基本科研业务费专项资金项目(2572019BA09) （2572019BA09）
黑龙江省自然科学基金联合引导项目(LH2020C035) （LH2020C035）
中国博士后科学基金项目(2016M600239). （2016M600239）
