Enzymatic Preparation and Electrospray Ionization Mass Spectrometry (ESI-MS) Analysis of Alginate Oligosaccharides

doi:10.7506/spkx1002-6630-201102035

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 150-153.doi: 10.7506/spkx1002-6630-201102035

• Analysis & Detection • Previous Articles Next Articles

Enzymatic Preparation and Electrospray Ionization Mass Spectrometry (ESI-MS) Analysis of Alginate Oligosaccharides

LI Xiao，WANG Hong-min，HUANG Lin-juan，

Research Center of Glycobiology and Glycotechnology, Shaanxi Provincial Key Laboratory of Biotechnology, College of Life Science, Northwest University, Xi’an 710069, China

Received:2010-03-10 Revised:2010-11-30 Online:2011-01-25 Published:2011-01-10
Contact: WANG Zhong-fu E-mail:wangzhf@nwu.edu.cn

Abstract

Abstract: The enzymatic preparation of alginate oligosaccharides with different degrees of plormerization (DPs) from algin was achieved by using 1805 enzyme, an enzyme obtained from the 1805 group of Dalian Institute of Chemical Physics, Chinese Academy of Sciences. Hydrolyzed algin was analyzed for its contents of total sugar and uronic acid and monosaccharide composition, and meanwhile UV spectrometrical analysis at 280 nm was performed to see whether protein is present in it. In addition, the mixture of oligosaccharides was separated by silica column chromatography, and the separated fractions were analyzed by thin layer chromatography (TLC) and electrospray ionization mass spectrometry (ESI-MS). The hydrolysis products of algin were a mixture of oligosaccharides mainly with a DP of 2－10. Monomers consisting of 2－5 glucose units were substantially separated by silica column chromatography. These investigations will provide some useful references for the preparation, separation and identification of alginate oligosaccharides.

Key words: alginate oligosaccharide, separation, electrospray ionization mass spectrometry (ESI-MS), thin layer chromatography (TLC)

CLC Number:

O629.1

LI Xiao，WANG Hong-min，HUANG Lin-juan，WANG Zhong-fu. Enzymatic Preparation and Electrospray Ionization Mass Spectrometry (ESI-MS) Analysis of Alginate Oligosaccharides[J]. FOOD SCIENCE, 2011, 32(2 ): 150-153.

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Enzymatic Preparation and Electrospray Ionization Mass Spectrometry (ESI-MS) Analysis of Alginate Oligosaccharides

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