硫酸化大蒜多糖的制备及其鉴定  

Preparation of Sulfated Garlic Polysaccharide and Identification by Spectrum

作　　者：刘燕琼[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品科学》2007年第2期91-94,共4页Food Science

基　　金：国家高新技术发展计划专项(2001AA248021)

摘　　要：为开发大蒜资源、增加功能性多糖种类,以大蒜为原料,用水提取、过滤、去蛋白、DEAE纤维素层析、冷冻干燥获得大蒜多糖,SephadexG100检测其纯度;三氧化硫-吡啶法对其进行硫酸酯化,产物以硫酸钡比浊法测定含硫量,红外光谱和核磁共振碳谱分析其硫酸根的取代情况。得到了纯大蒜多糖,其硫酸酯化产物含硫量为18.19%,硫的取代度为2.19,红外光谱和核磁共振碳谱分析结果表明,硫酸基取代主要发生在果糖残基的C-3和C-5位上。这些结果表明:三氧化硫-吡啶法硫酸酯化大蒜多糖是成功的。Objective： To increase the species of functional polysaccharides and exploit the garlic （Allium sativum L.） resources. Methods： The garlic polysaccharide （GP） was obtained by water extraction, DEAE chromatography and so on. The GP＇s purity was detected by the Sephadex G100. Sulfated garlic polysaccharide was gained by the method of sulfur trioxide pyddine complex. The degrees of sulfation （DS） was determined by barium sulfate turbidimetry. The mode of substitution was analyzed by IR and ^13CNMR spectrum. Results： Pure garlic polysaccharide and its sulfated product were obtained. The sulfur content of sulfated garlic polysaccharide was 18.19% with its DS 2.19 IR and ^13CNMR specmma showed that the sulfate bound to the position of C-3 and C-5.

关 键 词：大蒜(Allium sativum) 大蒜多糖 硫酸化多糖 果聚糖 

分 类 号：Q946.3[生物学—植物学]