链霉菌H03发酵液中具有抗菌活性多糖的分离纯化及其单糖组成分析  

Isolation,Purification and Composition of Antibacterial Polysaccharide from the Broth of Streptomyces H03

作　　者：何峰[1] 杨英[1] 周蓬蓬[1] 余龙江[1] 

机构地区：[1]华中科技大学生命科学与技术学院资源生物学与生物技术研究所,中国湖北武汉430074

出　　处：《生命科学研究》2007年第3期212-217,共6页Life Science Research

基　　金：国家科技支撑计划课题(2007BAD73B02)

摘　　要：对链霉菌H03发酵产物进行了分离纯化,并对其进行了初步鉴定.对链霉菌H03发酵产物离心,采用减压蒸馏,乙醇沉淀,沉淀组分用Sevage法、盐析法去蛋白,用透析法除去小分子物质以及用Sephadex-100柱层析等技术进行纯化,纯化物质仍具有较强的抗菌活性.利用化学方法、紫外光谱、红外光谱、气质联用等方法分析该抗菌活性物质的理化性质.结果表明:从链霉菌的发酵产物中分离纯化得到的具有抗菌活性物质是多糖,这种多糖是由甘露糖、葡萄糖、半乳糖3种单糖组成的,其组成比例约为2∶1∶1.The antibacterial compound was isolated, purified and identified from the broth of Streptomyces H03. The crude compound was precipitated with volume 95% ethanol from condensed fermented broth after centrifugated and distilled. Then the protein was removed from the deposition by Sevage method and deposited by （NH4）2SO4 and dialysed. The rest was still antibacterial when it was purified by the Sephadex G-100 chromatography. The composition of the purified sample was analyzed by chemical method, ultraviolet spectrum, infrared spectrum, GC-MS and so on. The results showed that the sample was a kind of antibacterial polysaccharide made of mannose, glucose, galactose, which was 2：1：1 by proportion.

关 键 词：链霉菌 多糖 分离纯化 气质联用 

分 类 号：Q636.1[生物学—生物物理学]