小麦麸皮中β-葡聚糖的分离纯化及组成研究  

The isolation,purification and composition analysis of β-glucan from wheat bran

作　　者：袁建[1] 范哲[1] 王艳[1] 李倩[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《食品工业科技》2014年第15期90-94,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(2012AA101609)

摘　　要：以小麦麸皮为原料,碱法提取β-葡聚糖。采用硫酸铵沉淀法、DEAE Sepharose CL-6B阴离子交换柱层析法、Sepharose CL-4B凝胶过滤层析法对β-葡聚糖的粗提物进行逐步纯化,得到组分A1和A2。并经紫外分光光度法、高效凝胶渗透色谱法鉴定其纯度,最终获得相对分子质量为4.87×105(纯度为98.57%)的β-葡聚糖A1组分、6.13×104左右(纯度为97.03%)的A2组分。可见,经过一系列的纯化实验,可以获得纯度较高的β-葡聚糖单一组分。采用特异性β-葡聚糖酶对经阴离子交换柱层析获得的β-葡聚糖组分A进行水解,经高效液相色谱法分析其寡糖的组成。结果表明,特异性酶解后的β-葡聚糖组分A主要由麦芽三糖和麦芽四糖组成,除了含有少量葡萄糖外,还含有麦芽糖、麦芽五糖。With wheat bran as the raw material,β-glucan was extracted by alkaline extraction.The crude extraction of β-glucan was purified gradually by adding （NH4）2SO4 and using DEAE Sepharose CL-6B anion-exchange chromatography as well as Sepharose CL-4B gel filtration chromatography, and components A1 and A2 of β-glucan were obtained after purification. The purity of β-glucan was researched by UV scanning and high performance gel permeation chromatography analysis.The relative molecular weights of β-glucan components A1, A2 were respectively 4.87 × 10^5 （purity was 98.57% ）, 6.13 × 10^4 （ purity was 97.03% ）. So homogeneous β-glucan components with high purity were obtained after purification.After β-glucanase enzymatic hydrolysis β-glucan component A from anion-exchange chromatography,the oligosaccharide composition was analysised by HPLC. The results showed that： the oligosaccharide constitutions were primarily maltotriose and maltotetraose.What＇ s more,there were a small amount of glucose, maltose and maltopentaose.

关 键 词：小麦麸皮 Β-葡聚糖 分离纯化 组成分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]