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目的从紫贻贝中提取和分离纯化多糖,并对其基本理化性质和结构进行分析,为紫贻贝多糖活性研究提供基础。方法将紫贻贝鲜肉制成丙酮粉后,经60℃热水提取,去核酸和采用Sepharcryl S-300凝胶层析分离得到了一种水溶性多糖组分(HWS)。采用硫酸-苯酚法、Folin-酚法、柱前衍生高效液相色谱法和高效凝胶渗透色谱法分别对HWS的总糖含量、蛋白含量、单糖组成、相对分子质量进行了测定,并通过甲基化和气质联用(GC/MS)分析、红外光谱(FT-IR)、核磁共振(NMR)技术对HWS的结构进行了分析。结果 HWS是以(1→4)-α-D-Glcp为主链,含有少量的→2,4)-Glcp-(1→和→6)-β-Glc-(1→分支的葡聚糖,平均每6个主链糖残基含有1个分支。结论采用60℃热水提取和凝胶柱层析分离得到紫贻贝多糖,通过多种化学分析及现代仪器分析技术确定了HWS的结构,为紫贻贝多糖活性的深入研究提供了参考和借鉴。
OBJECTIVE To extract and purify polysaccharides from purple mussel and to analyze its basic physico-chemical properties and structure, providing the basis for the study on polysaccharide activity of mussel. Methods After making fresh mussel into acetone powder, a water-soluble polysaccharide fraction (HWS) was obtained by hot water extraction at 60 ℃, nucleic acid removal and gel filtration using Sepharcryl S-300. The total sugar content, protein content, monosaccharide composition and relative molecular mass of HWS were determined by sulfuric acid-phenol method, Folin-phenol method, pre-column derivatization high performance liquid chromatography and high performance gel permeation chromatography The structure of HWS was analyzed by methylation and GC / MS, FT-IR and NMR. As a result, HWS was mainly composed of (1 → 4) -α-D-Glcp with a small amount of → 2,4) -Glcp- (1 → and → 6) -β-Glc- , With an average of 1 branch per 6 main sugar residues.Conclusion The polysaccharides of Mussels were isolated by hot water extraction at 60 ℃ and gel column chromatography. The structures of HWS were determined by various chemical analyzes and modern instrumental analysis , Which provided reference and reference for the further research on the activity of polysaccharide from the mussel.