中文摘要：

探究了超滤法分离对枸杞多糖理化性质的影响。采用截留分子量不同的超滤膜分离枸杞多糖，检测各个组分的分子量范围、多糖组成、多糖形貌和热力学性质，探究超滤分级对枸杞多糖理化性质的影响。超滤方法可以实现枸杞多糖的分级分离，得到分子量大小分别为2．03×10^6（LBP-8），3．62×10^6（LBP3-1），3．10×10^4（LBP1-4）的多糖组分，主要有岩藻糖、鼠李糖、阿拉伯糖、木糖、葡萄糖、甘露糖和半乳糖组成，都不含有核糖，LBP1-4不含有鼠李糖，LBP-8不含鼠李糖和葡萄糖。其总糖含量、半乳糖醛酸含量、中性糖含量、蛋白质含量，多糖形貌和热力学性质均显示差异性。

英文摘要：

In order to explore the effect of separation methods on physicochemical properties of lycium barbanan poly- saccharide （LBP） , the LBP was separated by ultrafiltration membranes with different ranges of molecular weight, the physicochemical properties of fractions such as composition, micro shape and thermodynamic property were studied. Results showed that the molecular weight of fractions obtained by ultrafihration were 2. 03 ×10^6 （ LBP - 8 ） , 3.62 ×10^6 （LBP3 - 1 ）, 3. 10 ×10^4 （ LBP1 - 4）. And the monosaeeharide composition were fueose, rhamonose, arabi- nose, xylose, glucose, mannose and galactose, except that LBP1 - 4 with no rhamonose and LBP - 8 have no rham- onose or glucose. They were also different in content of total carbohydrate, uronic acid, protein, neutral sugar and mi- cro shape and thermodynamic property.