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魔芋精粉经 β 甘露聚糖酶酶解成寡糖后 ,用活性炭柱进行分离纯化 ,以不同浓度 (5 % ,10 % ,2 0 % )的乙醇洗脱 .研究不同洗脱组分对链脲佐菌素 (STZ)诱导糖尿病模型的胰岛NO自由基释放量的影响 .发现 1mg ml以 5 %乙醇洗脱的寡糖可以使胰岛培养液中的NO自由基释放量平均下降2 5 4 % (P <0 0 5 ) ,0 1mg ml以 5 %乙醇洗脱的寡糖使NO自由基水平下降 2 0 % (P <0 0 5 ) .结果表明 ,5 %乙醇洗脱的魔芋寡糖对保护胰岛免受链脲佐菌素 (STZ)的破坏有一定的作用 .用凝胶色谱、红外光谱、元素分析、核磁共振光谱、质谱等方法初步分析了 5 %乙醇洗脱的魔芋寡糖的化学结构 .发现该糖是一种四糖 ,分子量为 6 6 6 .其推测性结构式为 :β D Man(1→ 4 ) β D Man(1→ 4 ) β D Glc(1→ 4 )α D Man ,β D Man(1→ 4 ) β D Glc(1→ 4 ) β D Man(1→ 4 )α D Man或 β D Glc(1→ 4 ) β D Man(1→4 ) β D Man(1→ 4 )α D Man .
After the konjac flour was enzymatically hydrolyzed into oligosaccharides by β-mannanase, the konjac flour was separated and purified by activated carbon column and eluted with different concentrations of ethanol (5%, 10%, 20%). The effect of STZ-induced islet NO free radical release in diabetic model mice was investigated.It was found that 1mg ml of 5% ethanol-eluting oligosaccharides could reduce the average amount of NO free radical release in islet culture medium by 25.4% (P <0 05), 0 1mg ml 5% ethanol elution of oligosaccharides so that the NO radical level decreased 20% (P <0 05) .The results show that 5% ethanol eluted konjac oligosaccharides pairs Protect islets from the destruction of streptozotocin (STZ) to some extent.Using gel chromatography, IR, elemental analysis, nuclear magnetic resonance spectroscopy, mass spectrometry and other methods to preliminary analysis of 5% ethanol eluted konjac oligosaccharides Chemical structure found that the sugar is a tetrasaccharide with a molecular weight of 6 6 6. Its speculative structure is: β D Man (1 → 4) β D Man (1 → 4) β D Glc (1 → 4) α D Man, β D Man (1 → 4) β D Glc (1 → 4) β D Man (1 → 4) α D Man or β D Glc (1 → 4) β D Man 1 → 4) α D Man.