牡蛎糖原的研究(I)——牡蛎糖原的分离提取和化学组成

食品科学 ›› 2005, Vol. 26 ›› Issue (6): 99-101.

牡蛎糖原的研究(I)——牡蛎糖原的分离提取和化学组成

陈骞, 杨瑞金, 顾聆琳

江南大学食品学院，江南大学食品学院教育部重点实验室

出版日期:2005-06-15 发布日期:2011-09-19

Studies on Oyster Glycogen Part I:Extraction and Purification and Chemical Composition of Oyster Glycogen

CHEN Qian, YANG Rui-Jin, GU Ling-Lin

1.School of Food Science, Southern Yangtze University;2.Key Lab of Ministry of Education, School of Food Science and Technology, Southern Yangtze University

Online:2005-06-15 Published:2011-09-19

摘要/Abstract

摘要： 用热碱法提取牡蛎中的糖原,经纯化后得到几乎不含有蛋白质的糖原样品。凝胶过滤色谱结果表明,牡蛎糖原相对分子质量在数百万至数千万之间。气相色谱测定结果表明,牡蛎糖原只含有葡萄糖残基,是一种均一多糖。

Abstract: Hot alkaline method was used to extract glycogen from oyster. After purification, the glycogen free of protein was obtained. Gel filtration chromatography (GFC) on Sepharose CL-6B and Sepharose 2B showed that the molecular weight of oyster glycogen was in the range of 10 . The gas chromatography (GC) results showed oyster glycogen was a homogeneous 6 ～107 polysaccharide and glucose was its monosaccharide composition.

Key words: oyster, glycogen, extraction, purification, molecular weight, monosaccharide composition

中图分类号:

牡蛎|糖原|提取|纯化|相对分子质量|单糖组成|

陈骞, 杨瑞金, 顾聆琳. 牡蛎糖原的研究(I)——牡蛎糖原的分离提取和化学组成[J]. 食品科学, 2005, 26(6): 99-101.

CHEN Qian, YANG Rui-Jin, GU Ling-Lin. Studies on Oyster Glycogen Part I:Extraction and Purification and Chemical Composition of Oyster Glycogen[J]. FOOD SCIENCE, 2005, 26(6): 99-101.