芒果多糖的纯化与光谱分析  

Purification and Spectroscopic Analysis of Polysaccharide from Mango

作　　者：孙延芳[1] 梁宗锁：[2] 张欣[3] Unger FRANK 梁宗锁 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000 [2]西北农林科技大学生命科学学院,陕西杨凌712100 [3]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [4]维也纳大学生物药理和药理技术实验室,奥地利维也纳A-1090

出　　处：《食品科学》2012年第7期93-95,共3页Food Science

基　　金：中国科学院知识创新工程项目(KZCX2-XB2-05-01);“十一五”国家科技支撑计划项目(2008BAD98B08)

摘　　要：采用热水浸提、乙醇沉淀法得到芒果多糖粗品;采用苯酚-硫酸法测其多糖含量为(46.3±1.75)mg/g。DEAE-25纤维素和Sephadex G-75凝胶层析柱进一步分离纯化得到白色絮状多糖;高效阴离子交换色谱法分析其单糖组成。结果表明:该多糖是由鼠李糖、半乳糖和葡萄糖等单糖组成,其含量分别为(6.3±1.40)、(11.9±1.76)mg/g和(13.8±1.52)mg/g。红外光谱分析表明具有明显的多糖特征吸收峰,该多糖结构主要为β-糖苷键连接的吡喃型葡聚糖。Crude polysaccharide was extracted from Mexico mango using hot water extraction followed by ethanol precipitation. The polysaccharide concentration of crude extract was （46.3±1.75） mg/g as determined by phenol-sulfuric acid assay. After further purification by DEAE-52 and Sephadex G-75 column chromatography, a white flocculent polysaccharide was obtained. High performance anion exchange chromatography with pulsed amperometric detection （HPAEC-PAD） was used to determine the monosaccharide composition. The results showed that the polysaccharide was composed of rhanmose, galactose and glucose with a ratio of （6.3 ± 1.40）, （11.9± 1.76） mg/g and （13.8 ± 1.52） mg/g, respectively. The purified polysaccharide exhibited the characteristic IR absorption of polysaccharide. The structure was pyranoid glucan with β-glycosidic bond.

关 键 词：芒果 多糖 高效阴离子交换色谱 红外光谱 

分 类 号：TS201.3[轻工技术与工程—食品科学]