杜香多糖的乙醇分级纯化及其性质研究  

Ethanol Fractional Purification and Characterization of Polysaccharides from Ledum

作　　者：张乔会[1,2] 黄晶晶[1] 田盼盼[1] 王建中[2] 罗兴武[1] 

机构地区：[1]湖北民族学院科技学院,湖北恩施445000 [2]北京林业大学林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品研究与开发》2016年第19期104-108,共5页Food Research and Development

基　　金：湖北民族学院科技学院科研课题(KJZ201601);湖北省教育厅科研项目(B2014237)

摘　　要：利用乙醇分级沉淀法提取纯化杜香多糖,采用不同浓度的乙醇(25%、45%、65%、85%和95%)沉淀;采用红外光谱检测多糖组分的基团组成,采用电子扫描显微镜检测多糖组分的外部形态,利用高效阴离子色谱法分析各多糖的单糖组分,并利用热重及X射线衍射分析各组分的物理特征。不同浓度乙醇分级沉淀得到5种多糖组分,各组分在SEM下没有固定形状,红外检测都具有多糖的典型基团,各组分单糖组成差别明显,但都以葡萄糖、半乳糖等为主。a、b、c、d和e 5种多糖的失重率分别是90.1%、72.6%、67.3%、57.4%和55.4%,结晶度分别为10.8%、1.7%、2.1%、3.5%和4.3%。Polysaccharides were extracted from Ledum by the method of water extraction and deposited by various concentrations of ethanol which were 25 %,45 %,65 %,85 % and 95 %. The morphological characteristics of each polysaccharide component were detected by infrared and electron scanning microscopy. High performance anion chromatography was used for monosaccharide composition analysis. The physical characteristics of each polysaccharide component were known by thermo gravimetric and X ray diffraction analysis. As a result,five different polysaccharide fractions were obtained,and they have no fixed shapes in the SEM and have the typical groups of polysaccharides by infrared analysis. The composition of monosaccharide in each polysaccharide was various,but they were mainly composed of glucose,galactose,and so on. The weight loss rates of a,b,c,d,e polysaccharides were 90.1 %,72.6 %,67.3 %,57.4 % and 55.4 %,respectively. Each degree of crystallization was separately 10.8 %,1.7 %,2.1 %,3.5 % and 4.3 %.

关 键 词：杜香 多糖 分级沉淀 理化性质 

分 类 号：TQ281[化学工程—有机化工]