紫芝菌丝体多糖的分离纯化及结构研究  

ISOLATION, PURIFICATION AND STRUCTURAL COMPARISON INVESTIGATION PLOYSACCHARIDES OF G. JAPONICUM MYCELIUM

作　　者：林萍 杨红澎[2] 黄亮[2] 韦东胜[2] 吴疆[2] 王玉[2] 童应凯[2] 

机构地区：[1]东莞市英芝堂生物工程有限公司,广东东莞523000 [2]天津农学院农学系,天津300384

出　　处：《食品研究与开发》2007年第10期66-70,共5页Food Research and Development

摘　　要：以大豆固体发酵培养生产的紫芝菌丝培养粉作为实验材料,对其所含水溶性多糖结构进行研究。用高效液相凝胶色谱法进行多糖分子量测定,用酸水解法和高效液相色谱法相结合,对紫芝多糖的单糖组成进行了分析,并用紫外光谱、红外光谱进行了多糖结构鉴定,实验结果表明:紫芝多糖的7个多糖组分中,最大多糖组分(50%乙醇沉淀多糖)的分子量为7.2×104;其组成单糖有:半乳糖(37.4%)、阿拉伯糖(44.8%)、葡萄糖(17.73%)3种;红外光谱分析结果表明该多糖是以β型糖苷键相连结的杂多糖。The G. japonicum powder that was obtained by Solid State Fermentation of Soybean was used as experimental material and the water-soluble polysaccharide of G. japonicum was explored preliminary in the following respects, including extraction, content determination, gradation, purification and structure identification by Gel-HPLC, UV and IR of Spectrum. The experiment showed the polysaccharide of G. japonicum mainly had seven constituents. The polysaccharide components of 50 % ethanol were determinted by Gel-HPLC. The polysaccharide constituents of 50 % ethanol was studied by gel chromatography. Its molecular weight was 7.2×10^4. Its monose composition was analyzed by acid hydrolysis and HPLC. Its structures were studied by infrared spectrum. It was composed of, L-arabinose 44.8 % D-galactose 37.4 %, and D-glucose 17.73 %. The resuits of IR were as follows： β-glycosidic bond equivalent links to the heteropolysaccharide.

关 键 词：紫芝(专利菌种YZT9KL) 多糖结构 分离 

分 类 号：TQ461[化学工程—制药化工]