白芨多糖BSPI-A的分离纯化及结构研究

doi:10.7506/spkx1002-6630-201017027

食品科学 ›› 2010, Vol. 31 ›› Issue (17): 120-123.doi: 10.7506/spkx1002-6630-201017027

白芨多糖BSPI-A的分离纯化及结构研究

王博，徐莎，黄琳娟，王仲孚*

西北大学生命科学学院，西部资源生物与现代生物技术省部共建教育部重点实验室，陕西省生物技术重点实验室，

收稿日期:2009-12-28 修回日期:2010-08-03 出版日期:2010-09-15 发布日期:2010-12-29
通讯作者: 王仲孚 E-mail:wangzhf@nwu.edu.cn
基金资助:
“十一五”国家科技支撑计划项目(2006BAD06B00)；教育部新世纪优秀人才支持计划项目(NCET-08-0893)；
陕西省科技研究发展计划项目 [2007K16-06(3)]

Isolation, Purification and Structural Characterization of a Polysaccharide Fraction from Stem Tuber of Bletilla striata, Named BSPI-A

WANG Bo，XU Sha，HUANG Lin-juan，WANG Zhong-fu*

Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education, Shaanxi Provincial Key Laboratory
of Biotechnology, College of Life Science, Northwest University, Xi an 710069, China

Received:2009-12-28 Revised:2010-08-03 Online:2010-09-15 Published:2010-12-29
Contact: WANG Zhong-fu E-mail:wangzhf@nwu.edu.cn

摘要/Abstract

摘要：

从白芨[Bletilla striata (Thunb.) Reichb.f.]块茎中提取出粗多糖(crude Bletilla striata polysaccharide，CBSP)，然后经DEAE-cellulose 柱层析分离得到BSPI、BSPII 两个多糖组分。BSPI 过Bio-Gel P-300 柱层析纯化后得到组分BSPI-A。高效凝胶渗透色谱法(HPGPC)测得BSPI-A 的分子质量大于4.0 × 105D。经IR、GC、GC-MS、甲基化等方法对该多糖的结构进行表征。结果表明：BSPI-A 为直链多糖，主要由β(1,4)甘露糖和β(1,4)葡萄糖组成，其物质的量比为8.09:1。

关键词: 白芨, 多糖, 分离纯化, 结构解析

Abstract:

The crude polysaccharide extract, named CBSP, from the stem tubers of Bletilla striata was purified/fractionated by DEAE-cellulose column chromatography, and two fractions were obtained and they were named BSPI and BSPII. BSPI was further purified by Bio-Gel P-300 column chromatography, and a sub-fraction was obtained and it was named BSPI-A. HPGPC analysis showed that the molecular weigh of BSPI-A was more than 4.0 × 105 D. By means of IR spectroscopy, gas chromatography (GC), GC coupled to mass spectrometry (GC-MS) and methylation analysis, the polysaccharide fraction was characterized structurally, and the results indicated that BSPI-A was a linear polysaccharide and that the backbone was composed of 1,4-linked mannose (Man) and 1,4-linked glucose (Glc), with a molar ratio of 8.09:1.

Key words: Bletilla striata, polysaccharide, isolation and purification, structural characterization

中图分类号:

O629.12

王博，徐莎，黄琳娟，王仲孚. 白芨多糖BSPI-A的分离纯化及结构研究[J]. 食品科学, 2010, 31(17): 120-123.

WANG Bo，XU Sha，HUANG Lin-juan，WANG Zhong-fu*. Isolation, Purification and Structural Characterization of a Polysaccharide Fraction from Stem Tuber of Bletilla striata, Named BSPI-A[J]. FOOD SCIENCE, 2010, 31(17): 120-123.

[1]	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.
[2]	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.
[3]	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.
[4]	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.
[5]	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.
[6]	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.
[7]	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.
[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]	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.
[10]	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.
[11]	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.
[12]	胡晓，周雅，陈星星，李来好，杨贤庆，陈胜军，吴燕燕，杨少玲. 罗非鱼肌浆蛋白源抗氧化肽的制备、分离纯化及其体外抗氧化活性[J]. 食品科学, 2021, 42(3): 63-70.
[13]	茅芝娟，张昆明，黄永春，郭艳，杨锋，任仙娥，艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. 食品科学, 2021, 42(2): 8-16.
[14]	何萍萍，郑雅君，郑明静，姜泽东，杜希萍，朱艳冰，倪辉，李清彪. 红毛藻多糖对H2O2诱导的Caco-2细胞氧化损伤的保护作用[J]. 食品科学, 2021, 42(17): 113-120.
[15]	汪少芸，冯雅梅，伍久林，陈旭，冯佳雯，施晓丹，蔡茜茜，张芳. 蛋白质-多糖多尺度复合物结构的形成机制及其应用前景[J]. 食品科学, 2021, 42(17): 1-9.

白芨多糖BSPI-A的分离纯化及结构研究

Isolation, Purification and Structural Characterization of a Polysaccharide Fraction from Stem Tuber of Bletilla striata, Named BSPI-A

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