荔浦芋淀粉的级分及其凝胶色谱分析  

The Analysis of the Lipu Taro Amylum and Its Separated by 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系

出　　处：《广西科学》2005年第4期303-305,共3页Guangxi Sciences

摘　　要：用正丁醇结晶法分离得到荔浦芋淀粉的直链淀粉与支链淀粉,采用HPLC排阻凝胶色谱法测定荔浦芋直链淀粉与支链淀粉的纯度和相对分子量质量。结果得到,荔浦芋直链淀粉的纯度为100%,其保留时间为7.55m in;荔浦芋支链淀粉的纯度为100%,其保留时间为6.35 m in。直链淀粉的相对分子量质量为5300,支链淀粉的相对分子量质量为61500。This paper reports the amylose and amylopectin of the Lipu taro amylum starch scattered by alkali solution and crystallized in the n-butanol. The purification and relative molecular mass of amylose and amylopectin have also been determined by the exclusion gel filtration chromatography. The results are as follows, Amylase ： 5300 ; Amylopectin ： 61500.

关 键 词：荔浦芋淀粉 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]