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目的从太平洋牡蛎(Crassostrea gigas)肉中提取和分离纯化多糖,并对其基本理化性质和结构组成进行分析。方法将牡蛎鲜肉制成丙酮粉,依次采用室温水,60℃热水和稀碱提取牡蛎粗多糖,对其总糖含量、蛋白含量和单糖组成进行分析。采用DEAE Sepharose FF阴离子交换和Sephacryl S-400凝胶柱层析对粗多糖进行分离纯化,并对获得的纯化组分采用红外光谱(IR)、甲基化、气质联用(GC-MS)、电喷雾质谱(ESI-MS)和核磁共振波谱(NMR)等方法进行化学结构分析。结果从牡蛎肉中提取得到了3种牡蛎粗多糖,单糖组成都只含有葡萄糖(Glc)。对粗多糖进一步分离,得到了5种多糖纯化组分。对水溶性多糖纯化组分MC-11的结构进行了分析,表明其是以→4)-α-D-Glc-(1→为主链,含有→3,4)-β-D-Glc-(1→和→2,4)-β-D-Glc-(1→分支的D-吡喃型葡聚糖,相对分子质量为1 299kDa。结论从太平洋牡蛎肉中分离纯化得到了5种多糖组分,并采用多种方法确定了1种纯化组分MC-11的结构,为牡蛎多糖结构与活性关系的深入研究提供了基础。
Objective To extract and purify polysaccharides from the meat of Pacific oyster (Crassostrea gigas) and to analyze its basic physical and chemical properties and structure. Methods The oyster fresh meat was made into acetone powder, and the oyster crude polysaccharides were extracted by room temperature water, hot water at 60 ℃ and dilute alkali in sequence, and their total sugar content, protein content and monosaccharide composition were analyzed. The crude polysaccharides were separated and purified by DEAE Sepharose FF anion exchange chromatography and Sephacryl S-400 gel column chromatography. The purified fractions were characterized by infrared spectroscopy (IR), methylation, gas chromatography-mass spectrometry (GC-MS) Electrospray ionization mass spectrometry (ESI-MS) and nuclear magnetic resonance spectroscopy (NMR) and other methods for chemical structure analysis. Results Three kinds of oyster polysaccharides were obtained from oyster meat, and all of them contained only glucose (Glc). The crude polysaccharides were further separated to obtain five kinds of polysaccharide purification components. The structure of the water-soluble polysaccharide purification component MC-11 was analyzed and it was found that it was based on → 4) -α-D-Glc- (1 → main chain containing → 3,4) -β-D-Glc- (1 → and → 2,4) -β-D-Glc- (1 → branched D-glucopyranoside, the relative molecular mass of 1 299kDa.Conclusion Five polysaccharides were isolated and purified from Pacific oyster meat The structure of one of the purified components, MC-11, was determined by a variety of methods and provided the basis for further study on the relationship between structure and activity of polysaccharides in oyster.