木蹄层孔菌多糖分离纯化及其结构初步鉴定

doi:10.7506/spkx1002-6630-200924015

食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 80-83.doi: 10.7506/spkx1002-6630-200924015

木蹄层孔菌多糖分离纯化及其结构初步鉴定

刘菊香¹，贾建波²

1.江苏食品职业技术学院生物工程系 2.淮阴工学院生物工程系

收稿日期:2009-06-13 出版日期:2009-12-15 发布日期:2010-12-29
通讯作者: 刘菊香1 E-mail:liujx0308@163.com

Isolation, Purification and Identification of Polysaccharides from Fomes fomentarius

LIU Ju-xiang1，JIA Jian-bo2

1. Department of Biological Engineering, Jiangsu Food Science College, Huai an 223003, China；
2. Department of Biological Engineering, Huaiyin Institute of Technology, Huai an 223003, China

Received:2009-06-13 Online:2009-12-15 Published:2010-12-29
Contact: LIU Ju-xiang1 E-mail:liujx0308@163.com

摘要/Abstract

摘要：

采用乙醇沉淀法，对木蹄层孔菌的发酵液进行多糖提取，用离子交换和凝胶层析对木蹄菌多糖进行纯化，并对多糖的结构、组成进行分析。结果表明，木蹄菌多糖只含一种多糖，采用薄层色谱法分析，结果显示木蹄菌多糖由半乳糖聚合而成，对木蹄菌多糖的红外光谱分析，显示该多糖是吡喃糖，由α- 糖苷键连接，含酯胺等基团。

关键词: 木蹄层孔菌, 多糖, 分离, 纯化, 结构鉴定

Abstract:

The crude polysaccharides were prepared by ethanol precipitation method from the ferment liquid of fomes fomentarius. The polysaccharides were further purified with ion exchange chromatography and gel chromatography. Apart from this, the structure of polysaccharide was analyzed as well as its composition. The result showed that Fomes fomentarius polysaccharide displayed high homogeneity and was comprised of single polysaccharide, which was formed through the polymerization of galactose. The structure was analyzed by IR suggesting that the polysaccharide was in the form of pyranose containing α-glycosidic bond and C=O group.

Key words: Fomes fomentarius, polysaccharide, separation, purification, structural identification

中图分类号:

TS201.23

刘菊香1，贾建波2. 木蹄层孔菌多糖分离纯化及其结构初步鉴定[J]. 食品科学, 2009, 30(24 ): 80-83.

LIU Ju-xiang1，JIA Jian-bo2. Isolation, Purification and Identification of Polysaccharides from Fomes fomentarius[J]. FOOD SCIENCE, 2009, 30(24 ): 80-83.

[1]	项婷，夏琛，刘健华，王超然，沈建福. 蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2021, 42(8): 235-242.
[2]	孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.
[3]	闫世长，徐静雯，武利春，孙禹凡，齐宝坤，李杨. 超声复合碱处理对大豆分离蛋白乳化性影响及其对表没食子儿茶素没食子酸酯保护作用[J]. 食品科学, 2021, 42(7): 134-141.
[4]	詹慧，宋田源，余刚，姜泽东，杜希萍，朱艳冰，倪辉，李清彪. 基于酶活力模型和细胞模型分析红毛藻多糖降血脂活性[J]. 食品科学, 2021, 42(7): 142-148.
[5]	王丽波，高婧宇，李腾飞，李莲玉，刘博，张洪龑，杨昱，徐雅琴. 硒化蒲公英多糖的制备、结构表征及益生菌促增殖活性[J]. 食品科学, 2021, 42(7): 169-175.
[6]	王伟，李津津，迟海. 解淀粉芽孢杆菌素Amylocyclicin W5的纯化及其抑菌机理[J]. 食品科学, 2021, 42(7): 29-34.
[7]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[8]	耿超，卫莹，沈明花. 榆干离褶伞溶栓酶对脂多糖诱导的血管内皮细胞损伤的保护作用[J]. 食品科学, 2021, 42(5): 129-136.
[9]	秦丹丹，吴琼，白洋，曹慧馨，刘梦林. 黑木耳多糖/壳聚糖可食性复合膜的制备及对鲜牛肉的保鲜效果[J]. 食品科学, 2021, 42(5): 246-251.
[10]	谢文，陈华国，赵超，龚小见，周欣. 枸杞多糖的生物活性及作用机制研究进展[J]. 食品科学, 2021, 42(5): 349-359.
[11]	弓敏，马艳秋，王瑞红，迟媛，迟玉杰. 鸡蛋壳表面典型菌株的分离鉴定及其对全蛋液致腐能力分析[J]. 食品科学, 2021, 42(4): 153-160.
[12]	魏晨业，包晓玮，王娟，何梦梦，曾兰君，张亚涛. 沙棘多糖分离纯化及抗氧化活性[J]. 食品科学, 2021, 42(4): 227-232.
[13]	李妍，崔维建，赵城彬，吴玉柱，王思琪，曹勇，许秀颖，刘景圣. 玉米淀粉-玉木耳多糖复配体系理化及结构性质[J]. 食品科学, 2021, 42(4): 58-64.
[14]	汪敏，陈洁莹，徐磊，蒋希芝，冯敏. 竹叶抗氧化物/酪蛋白酸钠/乳清分离蛋白可食膜的制备和性能分析[J]. 食品科学, 2021, 42(3): 266-272.
[15]	姜慧，孔立敏，王翀，王彦波，傅玲琳，周涛. 条斑紫菜多糖的降解条件优化及其生物活性[J]. 食品科学, 2021, 42(3): 38-47.

木蹄层孔菌多糖分离纯化及其结构初步鉴定

Isolation, Purification and Identification of Polysaccharides from Fomes fomentarius

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价