茯苓多糖的提取及其结构表征  

作　　者：黄才欢[1] 李炎[1] 王秀芬[1] 

机构地区：[1]暨南大学食品科技研究中心,广州510632

出　　处：《广州食品工业科技》2001年第3期13-15,共3页

摘　　要：比较水提、酶解水提等提取方法对水溶性多糖提取率的影响；以提取温度、碱浓度、酶活力作为影响因素进行正交试验设计，并用苯酚－硫酸法测定所提多糖的多糖含量，确定获菩碱溶性多糖的最佳提取方法。采用纸层析分析、红外光谱等方法表征所提多糖的结构。This paper studies the Pachyman's extraction. Compare the extractible rate by using different methods (boiled water extract, enzyme decompose and boiled water extract,et al);the optimal extractive technology of alkalisoluble polysaccharide was determined by orthogonal design, using the temperature, alkail concentration and the activity ofenzyme as index. The pachyman's structure was analyzed with TLC and IR.

关 键 词：水溶性多糖 碱溶性多糖 测定 茯苓 提取 结构表征 药用 

分 类 号：O636[理学—高分子化学]