川芎多糖提取及GC-MS法测定其单糖含量及结构分析  

Determination of content on monosaccharide and structure of Ligusticum wallichii polysaccharide extraction by GC-MS method

作　　者：芮光伟[1] 李维[1] 蒙英[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品科技》2013年第9期150-152,共3页Food Science and Technology

基　　金：四川省科技厅项日(2006J13-054);西华大学人才引进项目(R0520501);四川省食品生物技术省级重点实验室项目

摘　　要：通过水提醇沉法提取川芎多糖,多糖经三氟乙酸水解后,乙酰化,用气相色谱-质谱(GCMS)的方法分析其单糖组成及摩尔比,红外光谱分析其结构。由实验可知,红外光谱分析表明川芎多糖具有多糖特征吸收峰,且含β构型的吡喃糖苷键。经GC-MS分析,川芎多糖由葡萄糖、半乳糖、阿拉伯糖、木糖、鼠李糖、甘露糖组成,其摩尔比为7.67:2.08:1.85:1.26:1.26:1。Ligusticum wallichii polysaccharide was extracted by the method of water extraction and alcohol precipitation and was polysaccharided through three trifluoroacetic acid hydrolyzation, gas chromatography-mass spectrometry （GC-MS） method was used to analyze the monosaccharide composition and molar ratio after acetylation. The structure was infrared by infrared spectrum analysis. The results show that the absorption peak of β-Pyranoside bond by the infrared spectrum analysis was that of Ligusticum wallichii polysaccharide. The molar ratio of Ligusticum wallichii polysaccharide composed of glucose, galactose, Arabia sugar, xylose, rhamnose and mannose is 7.67：2.08：1.85：1.26：1.26：1 by the analysis of GC-MS.

关 键 词：川芎 多糖 单糖 GC—MS 

分 类 号：R284.2[医药卫生—中药学]