采用DEAE-52纤维素柱层析的方法,分离纯化乌龙茶中的多糖成分;选用硫酸化、乙酰化和羧甲基化分别对纯化后的茶多糖进行化学修饰,研究了其修饰前后的体外抗凝血作用。结果表示：茶多糖具有抗凝血作用,能显著延长人体血浆的APTT值,而对TT和PT值无明显影响。茶多糖经柱层析后分离出四个多糖组分,其中组分Ⅱ为茶多糖总量的57.36%,抗凝血活性也相对较强。茶多糖组分Ⅱ经硫酸化、乙酰化和羧甲基化修饰后,抗凝血活性进一步增强,化学修饰试剂与多糖的比例以及修饰反应时间在一定的范围内,影响茶多糖分子结构的变化程度,相应改变抗凝血活性。
The polysaccharides components of Olong tea were isolated and purified with DEAE-52 cellulose column chromatography. Sulfation, acetylation and carboxymethylation modification were separately selected to study on anticoagulant function in vitro of purified tea polysaccharides. The results showed that tea polysaccharides possess anticoagulant function, which could effectively prolonged APTT of human plasma, but had no obvious effect on PT and TT. Four polysaccharide components were separated by column, the component Ⅱ occupied 57.36% of total tea polysaccharides and it was relatively high anticoagulant activity. The anticoagulant function of tea polysaccharides component Ⅱ was further enhanced by sulfation,acetylation and carboxymethylation modification. The proportion between chemical modification reagents and polysaccharides, and modificating reaction time influenced on the modification degree of molecular structure of tea polysaccharides, and changed the anticoagulant activity accordingly.
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