食品科学 ›› 2005, Vol. 26 ›› Issue (9): 48-51.
• 基础研究 • 上一篇 下一篇
黄雪松
出版日期:
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HUANG Xue-Song
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摘要: 目的:提取、分离、纯化大蒜多糖,并对其进行分析。方法:依次用水提取、过滤、去蛋白、DEAE纤维素层析、冷冻干燥获得大蒜多糖;用薄板层析和气相色谱法测定单糖的组成和比例,高效液相色谱法测定分子量;结合IR和13CNMR确定单糖组成、连接方式和端基碳构型。结果:从大蒜中得到了纯多糖,其含有85%果糖、14%葡萄糖、1%半乳糖,分子量7100道尔顿,糖苷键为β-2,1-糖苷键。结论:大蒜多糖是主要含有果糖,葡萄糖和少量半乳糖的大蒜中的β-杂聚糖。
关键词: 大蒜, 多糖, 分离
Abstract: Aim: To isolate and identify the garlic (Allium sativum L.) polysaccharide. Methods: The polysaccharide was got by the extraction, DEAE chromatography etc. The pure polysaccharide was detected by the HPLC,GC and IR,UV, 13CNMR spectrum were obtained and analysed. Results: The polysaccharide is consisted of 85% fructose, 14% glucose and 1% galactose. Its molecular is 7.1kDa. The saccharides were connected on the β-2,1-glycosides. Conclusion: Polysaccharide is a kind of heteropolysaccharide which contains fructose, glucose galactose and is connected by β-2,1-glycosides.
Key words: garlic(Allium sativum L.), polysaccharide, isolat
黄雪松. 大蒜多糖的提取分离与分析[J]. 食品科学, 2005, 26(9): 48-51.
HUANG Xue-Song. Isolation and Identification of Garlic Polysaccharide[J]. FOOD SCIENCE, 2005, 26(9): 48-51.
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