摘要
经提取、分离和纯化等一系列步骤得到枸杞多糖LBP2a,用SephadexG-200柱层析和SDS-不连续体系凝胶电泳法鉴定,LBP2a为分子量均一性组分,其分子量为77482。经分光光度法测得中性糖含69.3%、半乳糖醛酸含23.8%、蛋白质含5.3%,GC-MS法测定中性糖为鼠李糖:木糖:阿拉伯糖:甘露糖:葡萄糖:半乳糖(2.62:42.85:2.13:1.00:4.36:22.80)。红外光谱分析表明LBP2a有β异头碳糖基,β-消除反应前后紫外(240nm)吸收变化及氨基酸含量变化表明LBP2a中糖链和氨基酸间有Glycan-O-Ser连接方式。
LBP2a,one component ofLyciumbarbarumpolysaccharides(LBP),was obtainedfromFructuslycii by a series of steps of extraction,separation,and purification.LBP2a was o f homogeneous molecular weight assa yed by SDS -gel electrophoresis and longer Sephadex G -200column chromatograp hy.Its molecular weight was 77482as-sayed by SDS -gel electrophoresis.I t contained neutral sugar(69.3%),galacturnic acid(23.8%),and protein(5.3%).Monosaccharide residues identifi ed by GC -MS were rhamnose:xylose:arabinose:mannose:glucose:galactose(2.62:42.85:2.13:1.00:4.36:22.80).There wereβ-glycoside linkages as shown by FT -I Rspec-trum.Linkages betweensugars andam inoacids wereglycan -O -Seraccordi ngtobothits UVabsorptionchangeat240nmafterβ-eliminationreactions andits amin o acidcontentchange after the treatmentof0.2mol /LNaOH +1mol /L NaBH 4 .
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第6期44-48,共5页
Food Science
关键词
枸杞多糖
LBP2a
分离
纯化
结构特征
枸杞子
Fructus lycii Lyciumbarbarum polysaccharide(LBP)Purification Structure
