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从扇贝丁、鱿鱼丝和鳕鱼片中提取得到粗多糖,使用1.3 mol/L的三氟乙酸(TFA)进行降解,1-苯基-3-甲基-5-吡唑啉酮(PMP)柱前衍生化后,高效液相色谱-三重四级杆质谱(HPLC-MS/MS)分析降解产物中的二糖片段。扇贝丁和鱿鱼丝中的酸性多糖几乎全部为硫酸软骨素;而鳕鱼片不仅含有硫酸软骨素,还含有少量透明质酸,相对含量分别为87.5%和12.5%。
Crude polysaccharides were extracted from scallop, squid and cod fillets, degraded with 1.3 mol / L trifluoroacetic acid (TFA), and 1-phenyl-3-methyl-5-pyrazolone After pre-derivatization, the disaccharide fragments in the product were analyzed by high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS / MS). Almost all of the acid polysaccharides in scallop and squid silk are chondroitin sulfate, while cod fillets contain not only chondroitin sulfate but also small amounts of hyaluronic acid, with relative contents of 87.5% and 12.5%, respectively.