南瓜水溶性多糖的制备及硫酸酯化初步研究  

Preparation and Sulfation of Polysaccharides from Pumpkin

作　　者：孔倩[1] 周婷[1] 武改兰[1] 黄景荣[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2009年第16期73-77,共5页Food Science

摘　　要：采用水提分级醇沉法提取南瓜多糖并进行硫酸酯化修饰初步研究。通过DEAE-Sepharose Fast Flow离子交换层析分离纯化得到南瓜多糖PL-2。Sepharose CL-6B凝胶过滤层析和高效液相色谱鉴定PL-2纯度,证明其组分均一,且分子量>2000kD。采用氯磺酸-吡啶法、三氧化硫-吡啶法、氨基磺酸法对南瓜多糖PL-2进行硫酸酯化修饰,BaCl2-明胶比浊法和红外光谱鉴定取代效果,结果表明,三氧化硫-吡啶法的修饰效果相对较好。Crude water-soluble polysaccharides were separated from pumpkin by hot water extraction and gradient ethanol precipitation, and purified/fractionated by DEAE-Sepharose Fast Flow anion-exchange chromatography and a acidic polysaccharide PL-2 was obtained. Sepharose CL-6B gel filtration chromatography and HPLC analysis demonstrated that the component of PL-2 was homogenous and its molecular weight was more than 2000 kD. The polysaccharide was chemically modified by chlorosulfuric acid-pyridine method, sulfur trioxide-pyridine method and sulfamic acid, respectively. The identification of BaCh-gelatin turbidimetry and infrared spectra revealed that sulfur trioxide-pyridine method displayed the best sulfation effect.

关 键 词：南瓜多糖 纯化 硫酸酯化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]