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目的:对不同分子量段茯苓多糖进行提取、纯化以及单糖组成分析。方法:采用热水煮沸提取,三氯乙酸法除蛋白,不同浓度乙醇醇沉得到3种不同分子量段的茯苓多糖A、B、C,凝胶色谱柱纯化,样品水解经TLC及GC-MS分析确定单糖组成。结果:结果显示A由岩藻糖、甘露糖、葡萄糖、半乳糖组成,其摩尔比为:1.4∶1.17∶1∶4.21,B由岩藻糖、甘露糖、葡萄糖、半乳糖组成,其摩尔比为:1∶2.36∶5.49∶2.34,C由岩藻糖、甘露糖、葡萄糖、半乳糖组成,其摩尔比为:6∶81∶25∶1。结论:茯苓多糖A、B、C均由岩藻糖、甘露糖、葡萄糖和半乳糖以不同含量组成。
OBJECTIVE: To extract, purify and analyze the composition of monosaccharides of tuckahoe polysaccharides with different molecular weight. Methods: The extracts were extracted with hot water and trichloroacetic acid method. Three kinds of polysaccharides A, B, C with different molecular weight fractions were purified by gel filtration chromatography. The hydrolysis of the samples was confirmed by TLC and GC-MS Determine the monosaccharide composition. Results: The results showed that A was composed of fucose, mannose, glucose and galactose, the molar ratio was 1.4: 1.17: 1: 4.21, B was composed of fucose, mannose, glucose and galactose, : 1:2.36:5.49:2.34, C is composed of fucose, mannose, glucose, galactose, the molar ratio of: 6:81:25: 1. Conclusion: A, B and C are all composed of fucose, mannose, glucose and galactose with different contents.