食品科学 ›› 2022, Vol. 43 ›› Issue (4): 160-166.doi: 10.7506/spkx1002-6630-20201104-035

• 成分分析 • 上一篇    下一篇

钝顶螺旋藻多糖的分离纯化及组成分析

范斌，罗娟梅，张鸿伟，张晓梅，王莉，安子哲，卢海燕，赵雪   

  1. （1.中国海洋大学食品科学与工程学院，山东 青岛 266003；2.青岛海关技术中心，山东 青岛 266001）
  • 出版日期:2022-02-25 发布日期:2022-03-08
  • 基金资助:
    “十三五”国家重点研发计划重点专项（2018YFC0311201）；山东省重点研发计划项目（2018YYSP006）

Isolation, Purification and Composition Analysis of Polysaccharides from Spirulina platensis

FAN Bin, LUO Juanmei, ZHANG Hongwei, ZHANG Xiaomei, WANG Li, AN Zizhe, LU Haiyan, ZHAO Xue   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2. Qingdao Customs Technology Center, Qingdao 266001, China)
  • Online:2022-02-25 Published:2022-03-08

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摘要： 目的：对钝顶螺旋藻多糖进行提取、分离纯化和热降解，并对不同多糖组分的基本化学性质和糖链的精细组成进行分析。方法：采用蛋白酶酶解、醇沉、阴离子交换色谱法和热降解，从钝顶螺旋藻中提取和分离纯化出P0、P0.2、P0.4、P0.6、P0.8五种多糖组分及其热降解产物。采用高效凝胶排阻色谱法、离子色谱法、1-苯基-3-甲基-5-吡唑啉酮柱前衍生-高效液相色谱法和亲水液相色谱-高分辨傅里叶转换质谱（hydrophilic interaction liquid chromatography-Fourier transform mass spectrometry，HILIC-FTMS）联用技术，分析比较不同多糖组分的化学性质和糖链精确组成。结果：钝顶螺旋藻多糖中P0、P0.2、P0.4和P0.6组分硫酸根质量分数在6%～7%，而P0.8组分硫酸根质量分数最高（14.46%）。单糖组成分析结果说明，P0组分是1 种葡聚糖，P0.2组分是主要由葡萄糖、半乳糖、鼠李糖、岩藻糖等中性糖组成的杂多糖；而P0.4、P0.6和P0.8组分主要是由鼠李糖、葡萄糖醛酸、葡萄糖、木糖和半乳糖组成的结构非常复杂的硫酸鼠李聚糖。采用HILIC-FTMS分析多糖组分热降解产物中的寡糖组成，发现P0.2糖链主要是由己糖单糖、戊糖二糖、脱氧己糖-戊糖寡糖、脱氧己糖-糖醛酸的寡糖片段组成，硫酸根在脱氧己糖、戊糖和己糖上，糖链组成复杂。而P0.4和P0.6组成相似，主要鼠李糖-戊糖寡糖、鼠李糖-葡萄糖醛酸寡糖、戊糖二糖和三糖寡糖片段组成，硫酸根连接在鼠李糖和戊糖上。结论：钝顶螺旋藻中有多种不同结构的复杂硫酸多糖，其中葡萄糖醛酸-鼠李聚糖是钝顶螺旋藻中特有的一种硫酸多糖。

关键词: 钝顶螺旋藻；硫酸多糖；鼠李聚糖；热降解；组成分析?

Abstract: Objective: The polysaccharides from Spirulina platensis were extracted, purified and thermally degraded. The chemical properties and fine composition of different polysaccharide fractions were analyzed and compared. Methods: Five polysaccharide fractions (P0, P0.2, P0.4, P0.6 and P0.8) and their degradation products were obtained by sequential protease hydrolysis, alcohol precipitation, anion exchange chromatography and thermal degradation. High performance size exclusion chromatography (HPSEC), ion chromatography (IC), high performance liquid chromatography (HPLC) and hydrophilic interaction liquid chromatography-Fourier transform mass spectrometry (HILIC-FTMS) were used to analyze the chemical properties and fine composition of different polysaccharide fractions. Results: The content of sulfated groups in P0, P0.2, P0.4 and P0.6 ranged from 6% to 7%, lower than that in P0.8 (14.46%). The monosaccharide composition analysis showed that P0 was a glucan. P0.2 was a heteropolysaccharide mainly composed of glucose, galactose, rhamnose, fucose and other neutral sugars, while P0.4, P0.6 and P0.8 were mainly composed of rhamnose, glucuronic acid, glucose, xylose and galactose. Through HILIC-FTMS analysis, it was found that the oligosaccharides derived from the thermal degradation of P0.2 were mainly composed of hexose monosaccharide, pentose oligosaccharides, deoxyhexose-pentose oligosaccharides and deoxyhexose-uronic acid oligosaccharides with sulfate groups being in the deoxyhexose, pentose and hexose moieties, and that the composition of the oligosaccharide chain was complicated. However, the composition of P0.4 and P0.6 was very similar, mainly composed of rhamnose-pentose oligosaccharides, rhamnose-glucuronic acid oligosaccharides, pentose disaccharides and trisaccharides with sulfate groups being in the rhamnose and pentose moieties. Conclusion: There are many complex sulfated polysaccharides with different structures in S. platensis, including sulfated glucouronic acid-rhamnan as a unique sulfate polysaccharide.

Key words: Spirulina platensis; sulfated polysaccharide; rhamnan; thermal degradation; composition analysis

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