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作 者:胡彦波 刘扬 赵偲如 赵珺 HU Yanbo;LIU Yang;ZHAO Siru;ZHAO Jun(School of Food Science and Engineering,Changchun University,Changchun 130022)
机构地区:[1]长春大学食品科学与工程学院,长春130022
出 处:《吉林农业科技学院学报》2021年第6期1-4,13,共5页Journal of Jilin Agricultural Science and Technology University
基 金:吉林省教育厅科研项目(JJKH20210619KJ)。
摘 要:为明确薇菜酸性多糖的组成和化学成分,采用Sepharose CL-6B对薇菜酸性多糖WOJP-A分离纯化,并利用高效液相色谱和红外光谱对均一组分的化学成分进行分析。结果表明:WOJP-A经过Sepharose CL-6B分离纯化得到WOJP-A-b(24.6%)和WOJP-A-c(27.6%)两个主要组分,其分子量分别为10.6 kDa和4.5 kDa。WOJP-A、WOJP-A-b和WOJP-A-c的单糖组成分析表明,WOJP-A和WOJP-A-b的单糖组成和含量相差不大,主要由GalA组成,同时含有少量的Gal、Ara和Rha;而WOJP-A-c主要由Gal和GalA组成,含有少量的Ara和Rha。红外光谱分析表明,WOJP-A-b和WOJP-A-c含有的-OH、-CH和-COOH等多种特征吸收峰大致相同,说明二者含有多糖的特征官能团基本一致。上述结果明确了薇菜酸性多糖的两个主要组分及其化学成分,为薇菜酸性多糖的深入研究和相关功能性食品的开发提供参考依据,并推动了长白山地区野生资源的精深加工。In order to clarify the composition and chemical constituents of soluble acidic polysaccharide WOJP-A from Osmunda japonica. The results showed that WOJP-A was separated and purified by Sepharose CL-6 B to obtain two main components WOJP-A-b(24.6%) and WOJP-A-c(27.6%), and their molecular weight were 10.6 kDa and 4.5 kDa, respectively. The analysis of monosaccharide composition showed that the composition and content of WOJP-A and WOJP-A-b were simi1 ar, mainly composed of GalA, with little Gal, Ara and Rha. WOJP-A-c was mainly composed of Gal and GalA, with little Ara and Rha. The results of infrared spectrum analysis showed that WOJP-A-b and WOJP-A-c had the same characteristic absorption peaks of-OH,-CH and-COOH,which indicated that the characteristic functional groups of polysaccharides in WOJP-A-b and WOJP-A-c were basically the same.The above results confirmed the composition of the two main components of acid polysaccharide of Osmunda japonica.The study in this work will provide a reference for the indepth study of acid polysaccharide of Osmunda japonica and the development of related functional foods, which promoted the intensive processing of wild resources in Changbai Mountain area.
分 类 号:TS255.1[轻工技术与工程—农产品加工及贮藏工程]
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