牛喉管软骨多糖的提取及其化学组成分析  

Extraction and Chemical Component Analysis of Cartilage Polysaccharides from Bovine Pipes Bone

作　　者：刘安军[1] 王妍[1] 朱振元[1] 刘玉江[1] 王玥玮[1] 杨宁[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2009年第11期1315-1319,共5页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目;20776113

摘　　要：采用双酶法从牛喉管软骨中提取软骨多糖,以35%、55%、80%乙醇浓度作为分级沉淀的终浓度,所得粗多糖分别命名为CS-35、CS-55、CS-80。分析比较三种粗多糖的含糖量、纯度及分子量变化,结果显示含糖量分别为24.1%,27.5%,38.9%,分子量呈逐渐降低。三种粗多糖经降解后进行薄层层析分析,结果表明,CS-80单糖组成区别于CS-35和CS-55。通过酶解-高效液相色谱法,进一步证明CS-80不是典型的硫酸软骨素结构。Cartilage polysaccharide was extracted from the bovine pipes bone by two enzymes. Three emd polysaccharides, were fractional precipitates by 35%, 55% and 80% ethanol. The sugar contents, purities and molecular weights of the three polysaccharides were compared. Results showed that their polysaccharide contents were 24.1%, 27.5% and 38.9%,respectively. The molecular weights of the three polysaccharides were gradually reduced as following sequence： CS-35〉CS-55 〉 CS-80. Thin layer chromatography analysis showed that the composition of CS-80 was different from those of CS-35 and CS-55. In addition, HPLC analysis of the enzyme-hydrolyzed CS-80 showed that CS-80 did not possessed the typical chondroitin sulfate structure.

关 键 词：软骨多糖 提取 硫酸软骨素 化学组成 

分 类 号：TQ461[化学工程—制药化工]