桄榔淀粉的级分及其凝胶色谱分析  

The Analysis of Arenga pinnota Amylum and Its Separated Gel-chromatography

作　　者：沈钟苏[1] 陈全斌[2] 湛志华[2] 

机构地区：[1]广西师范大学化学化工学院,广西桂林541004 [2]广西师范大学资源与环境学院,广西桂林541004

出　　处：《广西科学》2005年第2期130-132,共3页Guangxi Sciences

摘　　要：用正丁醇结晶法分离得到桄榔(Arengapinnota)淀粉的直链淀粉与支链淀粉后,采用HPLC排阻凝胶色谱法测定桄榔直链淀粉与支链淀粉的纯度和相对分子量。结果得到,桄榔直链淀粉的纯度为100%,平均保留时间为6.48min,支链淀粉的纯度为100%,平均保留时间为4.12min;直链淀粉的相对分子量为45000,支链淀粉的相对分子量为5600000。Arenga pinnota amylum dispersed Arenga pinnota by lye,and separated between the amylase and the amylopectin by butyl alcohol recrystal.The relatived molecular weight and purity of the amylase and the amylopectin were mensurated by HPLC with gel-chromatography.Their relatived molecular weight of the amylase is 45000,relatived molecular weight of the amylopectin is 5600000.

关 键 词：桄榔淀粉 直链淀粉 支链淀粉 凝胶色谱 相对分子质量 

分 类 号：O657.72[理学—分析化学]