目的　研究枸杞子糖缀合物及其糖链对LDL氧化修饰的抑制作用。方法　在Cu2 +诱导的LDL氧化模型中测定了脂质过氧化产物硫代巴比妥酸反应物质 (TBARS)的含量及LDL在琼脂糖凝胶电泳上的迁移率以反映从枸杞子中分离、纯化得到的糖缀合物及糖链对LDL氧化修饰的抑制作用。结果　枸杞子糖缀合物及糖链抗LDL氧化的能力是不同的 ,其中LbGp5可明显的抑制LDL的氧化。结论　枸杞子糖缀合物具有抗LDL氧化作用 ,而糖链不具有抗LDL氧化的作用 Objective To study the inhibitory effect of zunzi sugar conjugates and their sugar chains on the oxidation modification of LDL. Methods The contents of the lipid peroxidation product thiobarbituric acid (TBARS) and the mobility of LDL on agarose gel electrophoresis were measured in a Cu2 + -induced LDL oxidation model to reflect the separation from the wolfberry. Purified glycoconjugates and sugar chains inhibit the oxidative modification of LDL. RESULTS: The ability of zangzi glycoconjugate and oligosaccharide to oxidize LDL was different, and LbGp5 could significantly inhibit the oxidation of LDL. Conclusion The zunzi glycoconjugate has anti-LDL oxidation, but the sugar chain does not have anti-LDL oxidation effect