摘要
用发酵培养72h的香菇菌丝体,经热水提取,乙醇沉淀,再经二次DEAE-纤维素柱分离（Cl-型和B<sub>4</sub>O<sub>7</sub>）和Sephadex G-100纯化,得到两个香菇多糖——Le-2-1,Le-2-2。经HPLC（μ-Bondgel Linear柱）和醋酸纤维薄膜电泳鉴定,两者都为均一组分,HPLC测得Le-2-1的纯度为99.99%,Le-2-2为100%。气相色谱测单糖组成、摩尔比,HPLC测分子量得Le-2-1为:Gle:Ga1:Man:Xy1:Ara:Rha=86.05:2.48:2.06:21.96:1.98:1.58,分子量:5.7×10<sup>3</sup>:Le-2.2为:GlC:Gal:Man:Xyl:Ara:Rha=70.60:10.25:8.51:1.80:2.35:3.16,分子量;5.8×10<sup>4</sup>。
After being extracted with hot water and precipitated with alcohol, then isolated twice by DEAE-cellulose and purified by Sephadex G-100 column chromatography, two kinds of polysaccharides--Le-2-1 and Le-2-2 were obtained from mycelia of Lentinus edodes through fermentation for 72h.As a result of the identification by means of HPLC and electrophoresis with acetate cellulose membrane, it was found that both Le-2-1 and Le-2-2 were of homogeneous compositions. The purity of Le-2-1 and Le-2-2 is 99.99% and 100% resp.. Their compositions of monosaccharides, molecular ratio and molecular weight are:Le-2-1:Gle:Gal:Man:Xyl:Ara:Rha=86.05:2.48:2.06:1.96:1.98:1.58 MW=5.7×103 Le-2-2:Gle:Gal:Man:Xyl:Ara:Rha=70.60:10.25:8.51:1.80:2.38:3.16 MW=5.8×104
出处
《食用菌学报》
1994年第2期25-31,共7页
Acta Edulis Fungi
关键词
香菇
菌丝体
发酵
多糖
Lentinus edodes
Mycelia
Fermentation
Polysaccharide
Purification
