食品科学

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苦瓜多糖的提取、结构及生物活性研究进展

龚 斌1,2,申明月1,*,何陵玲1,2,谢建华1,*   

  1. 1.南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047;2.华南理工大学轻工与食品学院,广东 广州 510640
  • 出版日期:2015-11-15 发布日期:2015-12-03

Recent Progress in Extraction, Chemical Structure and Bioactivities of Momordica charantia Polysaccharides

GONG Bin1,2, SHEN Mingyue1,*, HE Lingling1,2, XIE Jianhua1,*   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
    2. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
  • Online:2015-11-15 Published:2015-12-03

摘要:

苦瓜是一种药食同源瓜果,已有上千年的食用历史,现代研究发现苦瓜多糖是苦瓜中主要的生物活性物质之一。苦瓜多糖是一种复合杂多糖,研究发现其具有许多生物活性。本文从苦瓜多糖的提取、分离纯化、理化性质及结构特性、生物活性等方面对其研究进展进行了较为系统的介绍与分析,并对苦瓜多糖的研究前景进行了展望。

关键词: 苦瓜多糖, 分离纯化, 理化性质, 结构, 生物活性

Abstract:

Momordica charantia has been used historically as a herbal medicine and vegetable for thousands of years.
Modern phytochemical and pharmacological experiments have proved that polysaccharide is one of its major active
components. In recent decades, Momordica charantia polysaccharide, as a complex heteroglycan, has attracted a great
deal of attention in the biomedical field due to its biological activities. In this paper, the latest progress in the extraction,
separation, physicalchemical properties, structural characteristics and bioactivities of Momordica charantia polysaccharides
is reviewed systematically, and future prospect is also discussed.

Key words: Momordica charantia polysaccharide, separation and purification, physicochemical properties, structure, bioactivity

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