摘要
为了测定佛手中氨基酸及多糖的含量 ,采用微量凯氏定氮法测定粗蛋白 ,氨基酸自动分析仪测定氨基酸 ;用柱层析法分离、纯化多糖 ,电泳鉴定其纯度 ,苯酚 硫酸法比色测定多糖的含量 .结果表明佛手中w(粗蛋白 )为 9.375 %,w(氨基酸 )为 8.334 %,含 16种氨基酸 ,其中人体必需的氨基酸有 6种 ;佛手水提取液经分离、纯化 ,得到 3种多糖 ,经电泳鉴定为单一多糖 ,命名为JFS Ⅰ、JFS Ⅱ和JFS Ⅲ ,苯酚 硫酸比色法测得 3种多糖的质量分数分别为 41.2 %、9.8%和 2 1.4%.说明佛手具有较为丰富的氨基酸和多糖 ,提示有较高的营养价值和药用价值 .
It was reported the contents of wide proteins, amino acids and polysaccharides from Bergamot .It was showed that w(total proteins) was 1.508%,w(amino acids) was 8.33% and contained 16 kinds amino acids.The water-soluble polysaccharides of Bergamot was isolated and purified.Three purified polysaccharides were obtained (denominated JFS-Ⅰ,JFS-Ⅱ,JFS-Ⅲ).The result of electrophoresis experiment indicated that the polysaccharides were homogeneous.Analyzed by phenol-vitriol and spectrophotometric methods, w(purified polysaccharide) were 41.2%,9.8% and 21.4%.
出处
《浙江师范大学学报（自然科学版）》
CAS
2002年第1期66-68,共3页
Journal of Zhejiang Normal University:Natural Sciences
