酸菜发酵液多糖的分离纯化及结构分析  

Purification of polysaccharide from Sauerkraut juice and its structure analysis

作　　者：荣向华 张璇[1] 赵春燕[1,2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]沈阳工学院,辽宁抚顺113122

出　　处：《食品与发酵工业》2016年第4期126-129,共4页Food and Fermentation Industries

基　　金：辽宁省教育厅科学计划项目(2014L566)

摘　　要：以醇沉法提取的酸菜发酵液粗多糖为原料,研究了酸菜发酵液多糖的分离纯化工艺,并对其结构及单糖组成进行了初步鉴定。比较了Sevag法、TCA﹣正丁醇法、TCA与木瓜蛋白酶结合法及Sevag与木瓜蛋白酶结合法4种脱蛋白方法,利用DEAE-52纤维素柱和Sephadex-50葡聚糖凝胶柱层析精制得到了SJPⅡ-1,通过红外光谱(infrared spectroscopy,IR)和高效液相色谱(high performance liguid chromatography,HPLC)分析SJPⅡ-1的结构及单糖组成。试验结果表明,TCA与木瓜蛋白酶结合法是较佳脱蛋白方法,蛋白质的清除率为94.86%,多糖的损失率为19.77%;IR检测结果显示,SJPⅡ-1具有多糖特征结构;HPLC分析结果表明,SJPⅡ-1主要由果糖、甘露糖、鼠李糖、葡萄糖4种单糖组成。In order to extract and purify crude polysaccharides from Sauerkraut juice（ JSP） and study its preliminary structure and monosaccharide composition,the crude polysaccharide was obtained from sauerkraut juice by ethanol extraction method. Four methods,such as Sevag,trichloroacetic acid（ TCA）-n-butyl alcohol,combination of TCA with papain,combination of Sevag with papain,were selected to remove protein. Further purification was conducted by DEAE-52 cellulose and Sephadex G-50 gel column chromatograph. The obtained SJPII-1 was analyzed by infrared spectrum（ IR） and high performance liquid chromatography（ HPLC）. Results showed that the best deproteinization method was combined use of TCA and papain,which resulted in a deproteinization rate of 94. 86% and a polysaccharide loss of 19. 77%. Results from IR showed that SJP II-1 possessed a feature structure of polysaccharide.Monosaccharide composition of SJP II-1 was measured with HPLC. SJP II-1 was composed of fructose,mannose,rhamnose,and glucose.

关 键 词：酸菜发酵液 多糖 纯化 结构 单糖 

分 类 号：TQ281[化学工程—有机化工] TS255.5[轻工技术与工程—农产品加工及贮藏工程]