食品科学 ›› 2008, Vol. 29 ›› Issue (8): 376-378.

• 工艺技术 • 上一篇    下一篇

大枣低聚糖的分离纯化及结构分析

蒋梅峰, 林勤保   

  1. 山西大学应用化学研究所
  • 出版日期:2008-08-15 发布日期:2011-08-26

Separation,Purification and Structural Analysis of Oligosaccharide from Jujube Dates

 JIANG  Mei-Feng, LIN  Qin-Bao   

  1. Institute of Applied Chemistry,Shanxi University,Taiyuan 030006,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 采用水浸法提取大枣低聚糖,用95%乙醇进行蛋白质和多糖的脱除,通过Sephadex-G15柱层析进行分离纯化,得到两个级分,经HPLC测定低聚糖的平均分子量为3951。红外光谱分析结果表明,该低聚糖为一种吡喃型低聚糖。

关键词: 大枣, 低聚糖, 分离纯化, 结构测定

Abstract: Jujube dates were extracted with water,and then 95% ethanol was used to remove proteins and polysaccharides from the extraction in order to separate and purify oligosaccharide. By sephadex-G15 column chromatography,fractionⅠand Ⅱ were obtained from the extracts. According to HPLC analysis,the average molecular weight of oligosaccharide is estimated to be 3951. The result of IR spectrometry showed that it is a pyranose.

Key words: Zizyphus jujube, oligosaccharide, isolation, structure