苍山大蒜低聚糖纯化技术及分子质量测定  

Study on Purification Procedure and Molecular Weight of Oligosaccharide in Cangshan Garlic

作　　者：张民[1] 杜微娜[1] 毕华[1] 刘建[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：《食品与发酵工业》2011年第11期220-223,共4页Food and Fermentation Industries

基　　金：十一五国家科技支撑计划重点项目(2006BAD27B03)

摘　　要：文中研究了苍山大蒜中低聚糖(GOS,garlic oligosaccharide)的分离纯化技术,并测定其分子质量。分别研究了聚酰胺柱色谱法对蛋白质的脱除效果;离子交换色谱法,有机溶剂沉淀法和葡聚糖凝胶色谱法对GOS的纯化效果。结果表明:聚酰胺色谱柱对大蒜粗糖中蛋白质有良好的脱除效果,糖回收率为98.9%,蛋白质脱除率为66.8%;DEAE-纤维素(OH^-)色谱柱可将大蒜低聚糖分为3个组分;乙醇分级沉淀可将大蒜低聚糖分为8个组分;Sephadex G-25纯化后的GOS的HPLC测定结果表明,其纯度为99.1%,Mw/Mn=1.31,数均分子质量为1770u。The purpose of this study is to set up purification procedure of Cangshan garlic oligosaccharide（GOS） and determination its molecular weight.The purification effects of polyamide chromatography,DEAE-cellulose （OH^- ） chromatography,ethanol precipitation method and Sephadex G-25 chromatography on GOS was explored,respectively. The molecular weight of GOS was determined by HPLC method.The results showed that polyamide column chromatography could remove 66.8%of the protein and the GOS recovery ratio was 98.9%.DEAE-cellulose（OH^- ） chromatography separated GOS into 3 groups.Ethanol precipitation method separated GOS into 8 groups.After purified by Sephadex G-25,the purification of GOS reached to 99.1%.The Mw/Mn was 1.31 and Mn was 1770.

关 键 词：大蒜 低聚糖 分离纯化 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]