库拉索芦荟花多糖的分离纯化与组成分析  

Isolation and purification of flower polysaccharides from Aloe vera and chemical analysis of their composition

作　　者：冯咏梅[1] 夏尚文[1] 常秀莲[1] 王文华[1] 卢丽娜[1] 

机构地区：[1]烟台大学化学生物理工学院

出　　处：《食品工业科技》2008年第6期79-81,共3页Science and Technology of Food Industry

基　　金：烟台大学青年基金(HY05Z2);国家“十五”-863课题(2001AA627040)

摘　　要：采用热水提取、酒精沉淀、Sevag法去蛋白、有机溶剂脱水的方法提取库拉索芦荟花粗多糖,DEAE Sephadex A-25阴离子交换层析法从粗多糖中分离出中性多糖、弱酸性多糖和强酸性多糖。其中弱酸性多糖含量最高,约占多糖的87%,这不同于库拉索凝胶多糖,凝胶多糖主要由中性多糖组成,占总多糖的95%以上。进一步采用Sepharose4B凝胶过滤层析分级分离,测出单一多糖的分子量,并用气相色谱法测定出多糖的中性单糖组成。Crude flower polysaccharides from Aloe vera were isolated by a series of sequential steps including precipitation with ethanol, removal of protein by Sevag method, dehydration by several organic solvents. Polysaccharides from Aloe vera flower obtained after DEAE Sephadex A-25 anion-exchange chromatography consist of neutral polysaccharide,weakly acidic and strongly acidic polysaccharides, largely composed of weakly acidic polysaccharides （87%）,which was quite different from Aloe vera gel polysaccharides. For Aloe vera gel polysaccharides, neutral polysaccharides accounted for more than 95% of the total polysaccharides. The polysaccharides were further purified and their molecular weights were measured by Sepharose 4B gel permeation chromatography. Neutral sugar analysis was performed by gas liquid chromatography （GLC）.

关 键 词：库拉索芦荟花 多糖 分离 层析 

分 类 号：TS201.23[轻工技术与工程—食品科学]