红毛菜多糖的分离、纯化及纯度鉴定  

Separation and Purification as well as Compositions of Polysaccharides in Bargia Fusco-pururea

作　　者：陈恩成[1] 彭超英[1] 张兴如 

机构地区：[1]华南理工大学食品与生物工程学院,广州510641 [2]广东省远洋渔业总公司,广州510222

出　　处：《广州食品工业科技》2004年第2期30-32,共3页

摘　　要：将红毛菜经过脱脂后用热水抽提可溶性多糖,经脱蛋白后得粗多糖,用DEAE-32纤维素和SephadaxG-100对粗多糖进行柱层析分离提纯,得组分PY1和PY2;利用紫外光谱和红外光谱,对组分进行鉴定纯度。The polysaccharides were extracted from Bargia fusco-pururea with hot water after removal of fat and precipitated by ethanol after deproteinization with Sevag Method. Two portions of refined polysaccharides (PY1and PY2) were prepared after further purification on DEAE-32 cellulose and Sephadex G-100 column chromatography, and their purity was examined with ultraviolet chromatography and infrared spectrum.

关 键 词：红毛菜 多糖 纯化 纯度 鉴定 柱层析分离 热水抽提 

分 类 号：TQ28[化学工程—有机化工]