金钗石斛不同储存期多糖组分、总多糖含量及分子量分布的变化（英文）  

Variation of total sugar content and polysaccharide molecular weight distribution from Dendrobium nobile Lindl. in different storage period

作　　者：姚晓东[1,2] 朱锡敏 张渊[1] 吴芹[2,3] 石京山[2,3] 周旭美[1,2] 

机构地区：[1]遵义医学院药学院,贵州遵义563099 [2]遵义医学院院士工作站糖化学与糖生物学实验室,贵州遵义563099 [3]遵义医学院基础药理省部共建教育部重点实验室,贵州遵义563099

出　　处：《遵义医学院学报》2015年第4期341-345,共5页Journal of Zunyi Medical University

基　　金：贵州省遵义医学院院士工作站建设项目(NO:C-768);教育部春晖计划项目(NO:B-035);遵义医学院招标课题(NO:F-681);遵义医学院硕士启动基金(NO:F-714)

摘　　要：目的从金钗石斛多糖组分中总多糖含量和分子量分布的角度评价不同储存期金钗石斛的品质。方法金钗石斛多糖采用水提醇沉法获得,适量双蒸水复溶,再次醇沉,然后采用Savag法除去蛋白得到精制多糖。采用比色法测定总多糖的含量。金钗石斛精制多糖的分子量分布采用高效凝胶渗透色谱（HPGPC）测得。结果储存期为1年时,金钗石斛总多糖的含量是35.97%,在水中煮沸0.5、1、2、4和8 h后其含量分别为39.07%、45.40%、44.23%、43.07%和45.40%。储存期为3年时,金钗石斛总多糖的含量是13.57%,在水中煮沸0.5、1、2、4和8 h后其含量分别为13.40%、13.40%、13.73%、15.73%和16.73%。1年储存期多糖的含量显著高于3年储存期（P〈0.01）。1年储存期多糖主要由2部分组成,其保留时间为9.287~9.326 min和14.137~14.452 min,分子量为9.0×10^4~9.2×10^4Da和6.0×10^2~9.6×10^2Da。3年储存期多糖保留时间为14.148~14.158 min,分子量为9.3×10^2~9.5×10^2Da。结论无论是1年或3年储存期,水中煮沸至8 h时,金钗石斛多糖组分总多糖的含量和分子量没有发生明显改变。随着储存时间的延长,金钗石斛总多糖的含量在下降,其原因可能与多糖降解有关。Objective To evaluate the quality of Dendrobium Nobile Lindl. in different storage period from the perspective of total sugar content and polysaccharide molecular weight distribution. Methods Polysaccharide of Dendrobium nobile Lindl.（ DNP） was obtained by hot- water extracting and high concentration ethanol precipitating,then it was refined using water dissolving and ethanol precipitating. And the Savag method was used for deproteinization. Total sugar content was calculated by colorimetric. The polysaccharide molecular weight distribution was determined by High Performance Gel Permeation Chromatography（ HPGPC）. Results The total sugar content of DNP via 1 year store was 35. 97%,the polysaccharide content was 39. 07%,45. 40%,44. 23%,43. 07% and 45. 40% in boiling water for 0. 5,1,2,4 and 8 h respectively. While the total sugar content via3 year store was 13. 57%,the polysaccharide content was 13. 40%,13. 40%,13. 73%,15. 73% and 16. 73%in boiling water for 0. 5,1,2,4 and 8 h. Total sugar content via 1 year store was higher than that via 3 year store（ P 0. 01）. The polysaccharide compound in 1 year store was composed of two portion,whose retention time was 9. 287 ~ 9. 326 min and 14. 137 ~ 14. 452 min. And the molecular weight was 9. 0 × 10^4~ 9. 2 × 10^4 Da,and 6. 0 × 10^2~ 9. 6 × 10^2 Da respectively. While in 3 year store,the polysaccharide compound was mainly composed of one portion,whose retention time was 14. 148 ~ 14. 158 min. The molecular weight was 9. 3× 10^2~ 9. 5 × 10^2 Da. Conclusion The total sugar content and molecular weight were stable in boiling water up to 8 h whether in 1 year store or 3 year store. Total sugar content was reducing as the storage period goes on,which may be related to polysaccharide degradation.

关 键 词：总多糖含量 分子量分布 HPGPC 多糖 金钗石斛 储存期 

分 类 号：Q539[生物学—生物化学]