人参多糖的分离纯化及其单糖组成分析  

Isolation,Purification and Monosaccharide Composition Analysis of Polysaccharide from Panax Ginseng

作　　者：陈程程 朱靖博[1] Chen Chengcheng;Zhu Jingbo(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116023,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116023

出　　处：《山东化工》2022年第15期110-114,118,共6页Shandong Chemical Industry

摘　　要：以人参为原料,研究人参多糖分离纯化方法得到均一多糖,并对其相对分子质量、单糖组成、红外光谱(Infrared,IR)进行分析。利用三氯乙酸法(Trichloroacetic Acid,TCA)除蛋白,再经DEAE-Cellulose-52柱和HW-55F凝胶柱分离纯化获得均一组分PGS1-1。采用凝胶柱层析法测定其相对分子质量,高效液相色谱与蒸发光散射检测器联用及IR研究PGS1-1的单糖组成及基本结构。研究表明三氯乙酸除蛋白最佳工艺条件为料液比1∶2,三氯乙酸(TCA)浓度12%,作用时间60 min,此条件下测得蛋白脱除率与多糖保留率综合得分87.80。分离纯化得到PGS1-1组分,其相对分子质量为2.8×10^(4)Da,主要由葡萄糖、半乳糖、鼠李糖、阿拉伯糖组成,物质的量比为0.34∶0.27∶1.44∶0.42,IR证明PGS1-1具有吡喃型β-糖苷键的多糖特征峰,为人参多糖的分离纯化及单糖组成提供了理论依据。The separation and purification method of polysaccharide was studied with Panax ginseng.Finally,the homogeneous polysaccharide component was obtained.The relative molecular weight,the monosaccharide composition and the Infrared spectrum(IR)were analyzed.The protein was removed by the TCA method and purified by the DEAE-cellulose-52 column and the HW-55F gel column to obtain the homogeneous component PGS1-1.The relative molecular weight was determined by the gel column chromatography.The monosaccharide composition and structure of the PGS1-1 were analyzed by HPLC-ELSD and IR.The research results showed that the optimized process conditions for removing protein with the TCA method were:the ratio of material to liquid,the concentration of TCA,and the time was 1∶2,12%,and 60 min,respectively.Under this condition,the comprehensive score was 87.80.The PGS1-1 was the purified component,the relative molecular weight of the PGS1-1 was 2.8×10^(4)Da,and it was mainly composed of glucose,galactose,rhamnose and arabinose,with a molar ratio of 0.34∶0.27∶1.44∶0.42.The IR showed that the PGS1-1 had characteristic peak of theβ-glycosidic bond pyranoid polysaccharide.The results provided theoretical basis for the separation,purification and structure analysis of polysaccharide from Panax ginseng.

关 键 词：人参 多糖 分离 纯化 单糖组成 

分 类 号：TQ914.1[化学工程] TS201.2[轻工技术与工程—食品科学]