食品科学 ›› 2009, Vol. 30 ›› Issue (5): 55-59.doi: 10.7506/spkx1002-6630-200905011

• 基础研究 • 上一篇    下一篇

南瓜AP1多糖结构的分析和原子力显微镜研究

柳 红,张 静*   

  1. 陕西师范大学食品工程与营养科学学院
  • 收稿日期:2008-05-03 修回日期:2008-06-24 出版日期:2009-03-01 发布日期:2010-12-29
  • 通讯作者: 张静 E-mail:zhangjin@snnu.edu.cn; zhangj7620@126.com
  • 基金资助:

    国家自然科学基金项目(20772077);教育部科学技术研究重点项目(104167)

Study on Molecular Structure of Pumpkin Polysaccharide AP1 by Spectrospic and Chromatographic Analysis and Atomic Force Microscopy

LIU Hong,ZHANG Jing*   

  1. (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi an 710062, China)
  • Received:2008-05-03 Revised:2008-06-24 Online:2009-03-01 Published:2010-12-29
  • Contact: ZHANG Jing* E-mail:zhangjin@snnu.edu.cn; zhangj7620@126.com

摘要:

采用热水浸提法提取南瓜粗多糖并对从中分离得到的南瓜AP1 多糖进行结构分析。采用分光光度法,以半乳糖醛酸为对照品测定糖醛酸含量;采用高效凝胶渗透色谱法测定其相对分子量;采用紫外- 可见光谱法、红外光谱法、气相色谱法及原子力显微镜对其进行化学结构分析。结果显示:南瓜AP1 多糖的糖醛酸含量为38.87%,平均分子量为2 .0 × 105D,不含核酸及蛋白质,由阿拉伯糖、鼠李糖、核糖、果糖、半乳糖、葡萄糖组成,具有糖类物质的特征吸收峰,同时存在呋喃环和吡喃环,具有高度分枝的结构,并且糖链间形成小环或螺旋结构。

关键词: 南瓜多糖, 结构分析, 红外光谱, 原子力显微镜

Abstract:

Crude pumpkin polysaccharide was obtained by hot water extraction, and then the pumpkin polysaccharide AP1 was separated from the precipitate by cetyltrim-ethlammonium bromide (CTAB) method. The content of uronic acid in pumpkin AP1 polysaccharide was determined by spectrophotometric method with galacturonic acid as reference susbtance, its relative molecular weight was determined by high performance gel permeation chromatography (HPGPC), and its chemical structure was analyzed by the techniques of ultraviolet-visible spectrometry, infrared spectrometry, gas chromatography and atomic force microscopy (AFM). The determination results of spectrophotometer and HPGPC respectively showed that the content of uronic acid is 38.87%, and the molecular weight is 2.0×105 D. The ultraviolet-visible spectrum indicated that there are no protein and no nucleic acid in pumpkin polysaccharide AP1. The gas chromatogram indicated that it is composed of arabinose, rhamnose, ribose, fructose, galactose and glucose. The infrared spectrum suggested that there are characteristic absorption bands of polysaccharide in pumpkin polysaccharide AP1, and its monosaccharide residues exist in the forms of pyran and furan rings. AFM revealed that it has a multi-branched structure and various small rings or helical structures in linkages of adjacent monosaccharides.

Key words: pumpkin polysaccharide, structure analysis, infrared spectrum, atomic force microscopy (AFM)

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