乙醇浓度对人参多糖分离的影响  

The effects of ethanol concentrations on isolation of ginseng polysaccharides

作　　者：朱梅[1] 毕宏涛[2] 杨威[2] 刘杨[2] 台桂花[2] 周义发[2] 

机构地区：[1]北华大学化学与生物学院,吉林吉林132013 [2]东北师范大学生命科学学院,吉林长春130024

出　　处：《东北师大学报（自然科学版）》2009年第2期154-159,共6页Journal of Northeast Normal University(Natural Science Edition)

基　　金：国家自然科学基金资助项目(30770489);吉林省科技发展计划项目(20070710)

摘　　要：研究了不同浓度的乙醇对人参多糖分离的影响.结果表明,乙醇浓度在很大程度上影响着人参多糖的分离效果和产率.通过对不同浓度乙醇提取和沉淀的多糖组成和相对分子质量的分析,得出了分离人参多糖的简便方法:依次用体积分数为70%,50%,30%的乙醇和蒸馏水提取,经大孔树脂和透析分离,可分别得到皂甙、单寡糖、中性多糖和酸性多糖;人参水提取液经40%,60%,70%的乙醇分步醇沉,可分别得到不同相对分子质量的多糖和单寡糖.This paper reports the effects of ethanol concentrations on ginseng polysaccharide fractionation. The results show that the isolation and precipitation of ginseng polysaccharides were influenced by different ethanol concentrations. The produced polysaccharides were different among their molecular weight, composition by different ethanol concentration. In addition, the yields and isolation time were different, too. Base on the results, a procedure for the isolation of ginseng polysaccharides was set up. Ginseng roots can be extracted sequentially by 70%, 50%, 30% and 0 of ethanol to give ginsenosides, oligosaccharide （including monosaccharide）, neutral polysaccharides, acidic polysaccharides, respectively. In contrast,a series of polysaccharides with different molecular weight and oligosaccharides （including monosaccharides） were obtained by stepwise adding ethanol.

关 键 词：人参多糖 索氏提取法 乙醇分级 人参寡糖 

分 类 号：Q538[生物学—生物化学]