食品科学 ›› 1999, Vol. 20 ›› Issue (6): 11-14.
• 基础研究 • 上一篇 下一篇
李磊, 陶海南
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LI Lei, Tao-Hai-南
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摘要: 从紫箕根茎中提取的多糖具有高聚阴离子性质。粗多糖CPOJ经除蛋白质处理后用DEAE-SepharoseF.F.分级,获三个组分,收集的主导组分I经脱盐浓缩冻干后(收率15.6%)溶解,过SephacrylS-400HR柱,分步收集主要组分得多糖POЛ,收率50%。POJI经SDS-PAGE凝胶电泳、高效液相色谱(HPLC)鉴定为均一组分,凝胶柱层析测得其分子量为7.41×105。以葡萄糖为标准,硫酸-苯酚法测定得总糖含量为95.8%。红外光谱显示其呋喃糖苷特征。
关键词:  , 紫萁多糖, 纯化, 基本性质
Abstract: The result of isolation,purification and properties of polysaccharide from Osmunda japonica Thunb isreported .The crude polysaccharide from the rhizome of Osmunda japonica Thunb.(CPOJ)was obtained,0.2%CPOJwas fractionated by ion-exchange chromatography on DEAE-Sepharose F.F.(15.6% rate),and further purified by geltitration on Sephacryl S-400HR(50% rate).As judged by HPLC and SDS-PAGE electrophoresis,this polysaccharidewas homogeneous and the mean Mr estimated to be 7.41×105.The total sugar content was 95.8% by the method ofH2SO4-phenol.The IRspectra showed that it contained furanoside.
Key words: Osmunda japonica Thunb Polysaccharide purification properties
李磊, 陶海南. 紫萁多糖POJI的分离纯化和基本性质研究[J]. 食品科学, 1999, 20(6): 11-14.
LI Lei, Tao-Hai-南. [J]. FOOD SCIENCE, 1999, 20(6): 11-14.
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