摘要
制备的魔芋葡甘寡糖硫酸酯经过乙醇二次沉淀、透析、浓缩和真空冷冻干燥,得到粗品;葡聚糖凝胶层析分离纯化其组分,通过硫酸根和糖含量的检测,分别得到硫酸酯化与未硫酸酯化的组分Ⅰ、Ⅱ;醋酸纤维膜电泳结果为一条单一谱带,说明样品已达到电泳纯;凝胶色谱测定重均相对分子质量1595D,数均相对分子质量1572D,分子量分布PDI(MW/MN)为1.01,表明样品是单分散性分子量分布。
The oligo-konjac glucomannan sulfate product was prepared after alcohol sediment twice, with dialysis and vacuum freezing drying. By determining respectively the contents of sulfate and sugar, the sulfated sample Ⅰ and non-sulfated sample Ⅱwere obtained by gel filtration. The sample Ⅰ appeared as a single band by separax electrophoresis. The weight average of relative molecular weight of hydroxypropyl sulfated oligo-konjac glucomannan is 1595D, the number average of relative molecular weight is 1572D, and PDI （MW/MN） is 1.01 by GPC.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期30-33,共4页
Food Science
基金
中国
波兰国际科技合作项目(30-668)
关键词
魔芋葡甘寡糖
硫酸化
纯化
oligo-konjac glucomannan
sulfating
purification
