酸酶水解-HPLC法检测香菇多糖中β-D-葡聚糖含量  

Detemination of β-D-glucan in Lentinan by Acidic and Enzymatic Hydrolysis Coupled HPLC

作　　者：于雅娟[1] 戴军[1] 朱松[1] 陈尚卫[1] 江波[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2012年第7期148-151,共4页Food and Fermentation Industries

基　　金：国家自然科学基金(31171688)

摘　　要：为了更有效地监控食品和医药行业中香菇多糖制品的质量,建立了一种香菇多糖中主要活性成分β-D-葡聚糖含量测定的新方法:香菇多糖样品经酸部分水解后用β-1,3-葡聚糖外切酶和β-葡糖苷酶进一步完全水解以测定总葡聚糖含量;另用淀粉葡萄糖苷酶水解样品中α-葡聚糖;根据HPLC测定的总葡聚糖与α-葡聚糖含量之差计得β-D-葡聚糖含量。分别用该方法和苯酚硫酸法及刚果红法测定已知含量的β-D-葡聚糖对照样品的结果表明:该方法最接近于对照品标示值,且重复性好,可用作为香菇多糖产品中β-D-葡聚糖含量测定的专属方法。A new method for determination of β-D-glucans content in Lentinan was developed by acidic and enzy- matic hydrolysis coupled with high performance liquid chromatography （HPLC）. Lentinan was hydrolyzed entirely to glucose with exo-1,3-β-glucanase and β-Glucosidase after partial acid hydrolysis for determination of total glucans by HPLC. α-Glucans in Lentinan samples were hydrolyzed to glucose with Amyloglucosidase and then also analyzed by HPLC. The content of β-D-glucan was calculated by the difference between total glucans and α-glucans. Moreover, the above method and phenol sulfuric acid method and Congo red method were used respectively to determine the con- tent of glucans （or β-D-glucan） in laminarin, curdlan and yeast glucan samples whose β-D-glucan content were known. Compared the results from three methods, acidic and enzymatic hydrolysis coupled HPLC method were the most suitable for quantitative analysis of β-D-glueans in Lentinan. RSD of the method were 2.02% -2.94%.

关 键 词：香菇多糖 Β-D-葡聚糖 酸酶水解 HPLC 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.72[轻工技术与工程—食品科学与工程]