小根蒜多糖的提取纯化及其单糖组分的鉴定  

作　　者：杜敏华[1] 田龙[1] 

机构地区：[1]南阳师范学院生命科学与技术学院,河南南阳473061

出　　处：《食品工业科技》2007年第4期77-80,共4页Science and Technology of Food Industry

基　　金：河南省重大科技攻关项目(991060001)

摘　　要：对小根蒜汁液进行反复脱脂、除蛋白、去果胶、分级醇沉处理,并经过凝胶柱SephadexG-25、SephadexG-50进行纯化,得到了单一的小根蒜多糖。通过对小根蒜多糖酸水解液进行薄板层析(TLC)和液相色谱分析(HPLC),确定了其单糖组分主要为果糖和葡萄糖,比例为7.98:1。The major polysaccharides of Alliumm acrostemon bunge juice were extracted and purified by repeated lipid, protein and pectin removal and ethanol fractionation. The product was further purified with Sephadex G-25 and SephadexG-50, at last the pure Alliumm acrostemon bunge polysaccharides were obtained. After acid hydrolysis, Alliumm acrostemon bunge polysaccharides were analyzed by thin-layer chromatography （TLC） and high performance liquid chromatography （HPLC）, the composition of Alliumm acrostemon bunge polysaccharide was found to be fructose and glucose, and the ratio fructose to glucose was 7.98：1.

关 键 词：小根蒜多糖 分离 纯化 组成分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]