玫瑰多糖的酶法提取及柱前衍生HPLC分析  

Analysis of Rose Polysaccharide by Enzyme Extraction and Pre-column Derivatization HPLC

作　　者：张曰辉[1] 韩立文[2] 郑岚[2] 史建国[2] 杨俊慧[2] 马耀宏[1] 

机构地区：[1]山东轻工业学院,济南250353 [2]山东省科学院生物研究所/山东省生物传感器重点实验室,济南250014

出　　处：《湖北农业科学》2013年第20期5031-5033,共3页Hubei Agricultural Sciences

摘　　要：通过酶法提取玫瑰多糖,用柱前衍生高效液相色谱法分析含量。结果表明,非酶法对干花和玫瑰花渣的多糖提取率分别为9.865、5.087 g/100 g;酶法对其的多糖提取率为12.487、7.599 g/100 g。用柱前衍生高效液相色谱法分析玫瑰多糖,发现该多糖是由甘露糖、鼠李糖、葡萄糖醛酸、葡萄糖、半乳糖、阿拉伯糖6种单糖组成的,其物质量比为0.934 4∶0.981 8∶1.156 6∶0.976 3∶0.974 0∶0.974 5。酶法提取和不加酶提取的玫瑰多糖一级结构的糖组成相同。Polysaccharide of rose was extracted by enzyme method and analyzed by HPLC with pre-column derivatization. The results showed that the yield rate of rose polysaccharide from dried flowers and rose dregs by normal method were 9.865 g / 100g, 5.087 g / 100 g, respectively. The yield rate of rose polysaccharide by enzyme method were 12.487 g / 100 g, 7.599 g / 100 g,respectively. The results of monosaccharide composition of rose polysaccharide by HPLC with pre-column derivatization showed that it was composed of mannose, rhamnose, glucuronic acid, glucose, galactose and arabinose with a molar ratio of 0.9344∶0.981 8∶1.156 6∶0.976 3∶0.974 0∶0.974 5. The sugar composition of primary structure of rose polysaccharide extracted by enzyme method was the same as those extracted by normal method.

关 键 词：玫瑰多糖 酶法提取 柱前衍生 一级结构 

分 类 号：O657.7[理学—分析化学]