3种海参多糖的分离纯化及其化学组成差异分析  

Purification and Diversity Analysis of Chemical Composition of Polysaccharides from Three Kinds of Sea Cucumbers

作　　者：宿玮[1] 薛长湖[1] 崔宏博[1] 常耀光[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国食品学报》2012年第8期215-220,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：海洋公益性行业科研专项(No.201105029)

摘　　要：提取3种海参中的粗多糖,通过Q Sepharose Fast Flow(QFF)阴离子交换柱分离纯化,得到海参硫酸软骨素(SC-CHS)及海参岩藻聚糖硫酸酯(SC-FUC)2个组分,并比较3种海参多糖的化学组成。对粗多糖、SC-CHS及SC-FUC分别采用高效凝胶排阻色谱法、柱前衍生高效液相色谱法及离子色谱法测定各海参多糖的相对分子质量、单糖组成及硫酸根含量。结果表明,随着海参种类的不同,3种海参SC-CHS相对分子质量之间无显著性差异,均为120kDa左右;各海参SC-FUC相对分子质量存在显著性差异,其中以海地瓜SC-FUC的相对分子质量最大。不同海参多糖葡萄糖醛酸(GlcUA)、氨基半乳糖(GalN)、半乳糖(Gal)及岩藻糖(Fuc)的物质的量比存在显著性差异。各海参SC-CHS的硫酸根含量在29%左右,各海参SC-FUC的硫酸根含量在26%左右。Crude polysaccharides were extracted from three kinds of sea cucumbers, which were separated and purified through Q Sepharose Fast Flow anion-exchange chromatography, and two components of SC-CHS and SC-FUC were got. Chemical composition of three kinds of sea cucumber polysaccharides was compared. High performance size exclusion chromatography method, PMP-HPLC derivation method and ion chromatography method were employed to analyze molecular weight, monosaccharide composition and sulfate content of crude polysaccharides, SC-CHS and SC-FUC. The results showed that molecular weight of SC-CHS was around 120 kDa; while molecular weight of SC-FUC had differences among three kinds of sea cucumbers, in which Acaudina Molpadioides SC-FUC had the largest molecular weight. Molar ratio of GlcUA, GalN, Gal and Fuc from different sea cucumber polysaccharides was diverse. The three kinds of SC-CHS have sulfate content around 29%, and the three kinds of SC-FUC have sulfate content around 26%.

关 键 词：海参 硫酸软骨素 岩藻聚糖硫酸酯 相对分子质量 单糖组成 硫酸根含量 化学组成分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]