不同采收期枸杞多糖含量及單糖組成的研究.pdf

1、獨(dú)創(chuàng)性聲明本人聲明所呈交的論文是我個(gè)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。盡我所知，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)表或撰寫過的研究成果，也不包含為獲得寧夏大學(xué)或其它教育機(jī)構(gòu)的學(xué)位或證書而使用過的材料。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明并表示了謝意。研究生簽名：房想時(shí)間：Ⅵ形年鄉(xiāng)月“日關(guān)于論文使用授權(quán)的說明本人完全了解寧夏大學(xué)有關(guān)保留、使用學(xué)位論文的規(guī)定，即：學(xué)校有權(quán)保

2、留送交論文的復(fù)印件和磁盤，允許論文被查閱和借閱，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。同意寧夏大學(xué)可以用不同方式在不同媒體上發(fā)表、傳播學(xué)位論文的全部或部分內(nèi)容。(保密的學(xué)位論文在解密后應(yīng)遵守此協(xié)ijC)研究生簽名：、乃想i41司：糾多年歲月衫日聊銘剖端帆砒期加AbstractThispaperresearchwolfberryfruitfromblossomtipe，whichplantedneartheHelanMou

3、ntainrecordinggrowthanddevelopmentoffruitmorphologicalchanges，determinationofpolysaccharidesofdifferentmaturitystudyingdifferentstagesofgrowthandharvestpolysaccharidemonosaccharidecomposition，shearratedependencyofviscosi

4、tyofLyciumbarbarumpolysaccharide(LBP)，activityofpolysaccharideinscavengingOH，superoxideanion，DPPH，ABTs，concluded嬲following：ThisstudymeaSureandrecordmorphologicalchangesinthedevelopmentofwolfberryfruit，determinationofPoly

5、saccharideContentinwolfberryfruitwith3，5dinitrosalicylicacidmethodWolfberryfruitgrowthanddevelopmentisdividedintotworapidgrowthandaslowgrowthperiodThefirsttimeofrapidgrowthisfromthefirstdaytoninthdayAtthistimefruitshapea

6、ndsizedevelopmentrapidlyandthecolorwaswhiteandgreenFruitmorphologicaldevelopmentisslowfromthe10dtothe24dItsoverallcolorislightgreenandfruitbasebegintoturnyellowFruitgrowveryrapidlyfromthe25dto34dInthiscasethebaseofthefru

7、itcolorfromgreengraduallybegintoyellowandthenquicklyturnedbrightredSummerfruit’SmorphologicalindexisbetterthanautumnfruitandtheordinarysummerfruitisbetterthanfirstfruitcropInwolfberryfruitgrowthanddevelopmentprocessthepo

8、lysaccharidecontentwasincreasingtrendMaturityreachedabout15％ofthetotalweightoffreshfruitAutumnfruitpolysaccharidecontentaccountedfor123％ofthetotalweightoffreshfruitTheordinarysummerfruitpolysaccharidecontentaccountedfor1

9、48％ofthetotalweightofthefruitThefirstcropChinesewolfberryfruitpolysaccharidecontentaccountedfor152％ofthetotalweightWedrieddifferentmaturitywolfberrywithhotairextractingpolysaccharidesbywaterextractionandalcoholprecipitat

10、ion，deproteinizingbySevagmethod，usingTOYOPEARLDEAE650MionexchangecolumnforpurificationAnthronesulfuricacidmethodwasusedtodeterminethecontentofLBETheresultsshowedthatbeforedeproteinizationdifferentmaturefruitpolysaccharid

11、econtentaccountedfordriedfruitweightratiowere396％，587％，452％，413％，383％Afterdeproteinizationdifferentmaturefruitpolysaccharidecontentaccountedfordriedfruitweightratiowere304％，439％，377％，351％，325％Differentmaturefruitpolysacc

12、haridelossrateof2323％，2521％，1659％，15：01％，1514％aftertheremovalofproteinThepolysaccharidewerehydrolyzedintomonosaccharideswithTFAThemonosaccharidederivativesobtainedwithIPhenyl3methyl5pyrazolone口Ⅷ)wereseparatedbyHPLCusinga

13、gradientelutionprocessThemonosaccharidecompositionsinpolysaccharidesofwolfberryfromdifferentgrowthstagesweresignificantlydifferent，butallpolysaccharideswerecomposedofmannose，rhamnose，galacturonicacid，glucose，galactose，xy

14、lose，andarabinoseThegreestageofLBPwasmainlycomposedofgalactoseandarabinoseThecolorchangingstageofLBPWasmainlycomposedofgalacturonicacid，glucoseandarabinoseTheripestageofLBPwasmainlycomposedofgalacturonicacid，glucose，gala