黏度法测定麦冬多糖酶法降解产物的相对分子质量  

Measurement of molecular weight of enzymatic hydrolytic products from ophiopogon japonicus polysaccharides by viscosity method

作　　者：孙秀艳[1] 韩祥[1] 金凤夑[1] 鱼红闪[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2011年第2期94-97,共4页Journal of Dalian Polytechnic University

基　　金：国家自然科学基金资助项目(30371744;30470055;20476017);辽宁省科学技术基金资助项目(20042132);辽宁省教育厅创新团队项目(2009T007)

摘　　要：用水提醇沉法获得麦冬多糖,利用已筛选出的Absidia sp.O84s菌水解麦冬多糖得到其降解产物。运用黏度法测定麦冬多糖和麦冬多糖水解产物的平均相对分子质量。采用外推法得到特性黏度[η]=1.479,以水做溶剂用右旋糖苷对K值进行标定得到K=8.88×10-4,利用Mark-Houwink经验公式[η]=KMα得到麦冬多糖和麦冬多糖水解产物的平均相对分子质量分别是66836.5和39474.5,用黏度法测定多糖相对分子质量的方法简便可靠。Ophiopogon japonicus polysaccharide was obtained by water extraction and alcohol,and the degradation products were obtained by hydrolyzation of Absidia sp.084s.The average relative molecular weight of ophiopogon polysaccharide and its hydrolyzing products were measured by viscosity method.The intrinsic viscosity was 1.479,obtained by extrapolation method.K value was measured based on dextran solution,which was 8.88×10-4.The average relative molecular weigh of ophiopogon polysaccharide and enzymic hydrolysates products were 66 837.04 and 39 474.5 relatively measured by empirical formula [η]=KMα.The viscosity method used to determining the relative molecular mass of ophiopogon japonicus polysaccharides was proved to be convenient and reliable.

关 键 词：麦冬多糖 黏度 相对分子质量 

分 类 号：TS201.2[轻工技术与工程—食品科学] Q539[轻工技术与工程—食品科学与工程]