蹄叶槖吾叶多糖提取工艺优化及单糖组成研究  

Extraction and Monosaccharide Compositions of Polysaccharides from Ligularia fischeri

作　　者：尤婷婷[1] 姜燕[1] 张海悦[1] 张鑫[1] 李震[1] 

机构地区：[1]长春工业大学化学与生命科学学院,长春130012

出　　处：《天然产物研究与开发》2016年第1期136-141,共6页Natural Product Research and Development

摘　　要：采用水提醇沉法提取蹄叶槖吾叶粗多糖,通过单因素试验和Box-Benhnken法优化该多糖的提取工艺。结果表明:蹄叶槖吾叶粗多糖的最佳提取工艺为:料液比1∶20(g/m L)、提取温度90℃、提取时间2 h、提取3次,提取率为8.76%;通过红外光谱扫描检测其特征基团,并应用高效液相色谱技术对已脱除蛋白的多糖结构进行初步鉴定,得到其单糖组成为半乳糖醛酸∶鼠李糖∶半乳糖∶阿拉伯糖∶甘露糖∶葡萄糖∶葡萄糖酸∶岩藻糖=43.5∶6.0∶23.6∶11.5∶6.3∶5.4∶1.6∶0.9。The polysaccharide of Ligularia fischeri was extracted by water extraction and alcohol precipitation method.The extraction conditions were optimized by single factor experiment and Box-Behnken methodology. The extraction yield of polysaccharide was 8. 76% under the optimized conditions with solid to liquid ratio of 1∶ 20（ g / m L） at 90 ℃ for 2 h with three times of extraction. The structure of the extracted polysaccharide was determined by FT-IR and HPLC analysis. The HPLC analysis illustrated that deproteinated polysaccharide from L. fischeri comprised of galacturonic aid,rhamnose,galacturonic,arabinose,mannose,glucose,gluconic acid and fucose with percentages of 43. 5%,6. 0%,23.6%,11. 5%,6. 3%,5. 4%,1. 6% and 0. 9%,respectively.

关 键 词：蹄叶槖吾 多糖 Box-Benhnken法 单糖组成 

分 类 号：TS201.2[轻工技术与工程—食品科学]