食品科学 ›› 2004, Vol. 25 ›› Issue (5): 55-58.
• 基础研究 • 上一篇 下一篇
杨云, 孟江, 冯卫生, 田润涛
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YANG Yun, MENG Jiang, FENG Wei-Sheng, TIAN Run-Tao
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摘要: 大枣用乙醇回流脱脂,80~100℃温水浸取,提取液减压浓缩,乙醇分级沉淀,三氯乙酸脱蛋白,透析,透析内液减压浓缩,再醇沉得到三个级分ZJ-A,ZJ-B,ZJ-C,ZJ-B经DEAE-Cellulose柱、sepchcryls-300柱分离纯化,得大枣多糖ZJ-6,HPGPC法测定其分子量为4206,光谱和色谱分析(1HNMR,13CNMR,HPLC)表明,ZJ-6是以α-D-(1→4) -半乳糖醛酸为主链,葡萄糖、木糖、阿拉伯糖在末端或支链相连的酸性杂多糖。
关键词: 大枣, 多糖, 分离纯化, 结构测定
Abstract: Zizyphus jujuba MILL was extracted with ethanol and 80~100℃water, the water elution was concentrated at reducepressure, fractions ZJ-A,ZJ-B,ZJ-C were obtained by Fractional precipitation of the water elution with ethanol.And thenprotein was cleared by CCl3COOH. While ZJ-6 was obtained by further purification of ZJ-B with DEAE -Cellulose and Sepchcryls-300. The molecular weight of ZJ-6 was estimated to be 4206 with HPGPC. Spectral and chromatographic analysis (1HNMR,13CNMR,HPLC) were used to investigated the structural characterization of the polysaccharide.Results showed that ZJ-6’mainchain was (1→4)-linked α-D-galacturonic acid ,and it’s side chains included glucose、xylose、arabinose.
Key words: Zizyphus jujuba MILL, isolation, purification, structure
杨云, 孟江, 冯卫生, 田润涛. 大枣酸性多糖ZJ-6的化学研究[J]. 食品科学, 2004, 25(5): 55-58.
YANG Yun, MENG Jiang, FENG Wei-Sheng, TIAN Run-Tao. Study on the Acidic Polysaccharides of Zizyphus Jujube MILL[J]. FOOD SCIENCE, 2004, 25(5): 55-58.
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