五味子多糖的提取及分离  

Separation and Extraction of Polysaccharide from Schisandra chinenisis

作　　者：丛娟[1] 宫莉[1] 闫小娟[1] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《食品与生物技术学报》2011年第1期90-94,共5页Journal of Food Science and Biotechnology

基　　金：吉林省科技厅科技发展重大计划项目(20096021)

摘　　要：五味子是一种具有广阔开发前景的传统中药材。实验中,以五味子为原料,利用水提醇沉法得到了五味子粗多糖。在料液质量体积比为1 g∶32 mL,浸提温度99℃,提取时间4 h的适宜的提取工艺条件下,粗多糖的提取率达5.61%。采用酶法与Sevag法联用脱除粗多糖中蛋白质效果较好。利用凝胶色谱柱层析法对多糖半纯品进行分级分离,得到了两种多糖Ⅰ和Ⅱ。经薄层色谱分析,初步确定了两种多糖的单糖组成,又通过红外光谱分析,证明多糖Ⅰ可能为α-呋喃糖,多糖Ⅱ可能为β-吡喃糖。In this manuscript, the optimum conditions of polysaccharide purify from Schisandra, a kind of broad development prospect of traditional Chinese herbal medicines, were determined. Schisandra polysaccharide was extracted by using water extraction and alcohol precipitationand the optimum extraction parameters listed as follows： the ratio of solid-liquid was 1 g ： 32 mL, extraction temperature was 99 ℃, extraction time was 4 h. With the optimum conditions, the extraction rate of crude polysaceharide could reach at 5.61%. furthermore, the protein of crude polysaccharide was removed by using enzymatic and savage method to eliminate. Semi-pure polysaccharide was graded and separated by gel column chromatography, two kinds of polysaccharide Ⅰ and Ⅱ obtained. After thin-layer chromatography analysis, the composition of polysaccharides was preliminary identified, through infrared spectroscopy analysis, polysaccharide Ⅰ and Ⅱ were identified as α-Furan sugar and β-pyranose, respectively.

关 键 词：五味子 多糖 提取 分离 

分 类 号：TQ461[化学工程—制药化工]