柿子多糖的分离纯化和结构分析  

Separation and Structural Analysis of Persimmon Polysaccharide

作　　者：张瑞妮[1] 张海生[1] 赵盈[1] 张泽炎[1] 张怡[1] 杜晓旭[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《天然产物研究与开发》2012年第12期1761-1765,共5页Natural Product Research and Development

摘　　要：利用水提醇沉提取柿子多糖(WPP),经季铵盐沉淀法和凝胶柱层析对柿子粗多糖进行分离纯化,得到了水溶性的柿子粗多糖(WPP1)和盐溶性的柿子粗多糖(WPP2)两个柿子多糖组分。通过对理化性质、分子量和单糖组成测定结果分析,确定WPP1是含有α糖苷键的化合物,由L-鼠李糖、L-阿拉伯糖、D-葡萄糖和D-半乳糖四种单糖组成,四种单糖的摩尔比为0.8831∶0.6862∶0.7022∶1,分子量为2.05×105Da。WPP2由L-阿拉伯糖和D-半乳糖两种单糖组成,其摩尔比为0.8466∶1,分子量为2.63×105Da。WPP1和WPP2均表现出吡喃糖的特征吸收。Persimmon polysaccharide （WPP） was obtained by water extraction and alcohol precipitation. WPP was trea- ted with quaternary ammonium salt precipitation method,then purified by Sephadex G-100 column to afford two parts of persimmon polysaccharides, namely WPP1 （hydrosoluble） and WPP2 （soluble in sodium chloride）. The physical and chemical properties, molecular weight, sugar compositions, glycosidic linkage analysis of WPP1 and WPP2 were investi- gated. The major components of WPP1 were compounds with a-linked glycosidic bond, including L-rhamnose, L-arabi- nose,D-glucose,D-galactose in molar ratios of 0. 8831： 0. 6862： 0.7022： 1. The molecular weight of WPP1 was deter- mined to be 2.05 × 105Da. WPP2 was composed of L-arabinose and D-galactose in molar ratios of 0.8466： 1. The molec- ular weight of WPP2 was determined to be 2.63 × 105Da. Both WPP1 and WPP2 showed characteristic absorption of pyr- arlose.

关 键 词：柿子多糖 分离 结构 分析 

分 类 号：R151.2[医药卫生—营养与食品卫生学]