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研究梅花参糖胺聚糖的提取工艺和纯化方法,优化了乙醇和醋酸铅沉淀条件以及H2O2脱色条件,用DEAE-Cellulose和Sepharose CL-4B柱层析得到了梅花参糖胺聚糖,用琼脂糖凝胶电泳和高效凝胶渗透色谱法(HPGPC)验证了糖胺聚糖得纯度并得到了其分子量。结果表明,最佳乙醇沉淀浓度为45%(v/v),最佳醋酸钾沉淀浓度为1.2 mol/L,最佳H2O2脱色工艺参数为:H2O2浓度15%(v/v),反应温度60℃,反应时间4 h。纯化得到的梅花参糖胺聚糖(S5)为均一成分,其分子量为218289,它是由己糖醛酸、氨基己糖和岩藻糖组成的杂多糖,其糖链上有部分羟基发生硫酸酯化。
The extraction process and purification method of Plum Ginseng glycosaminoglycan were studied. The precipitation conditions of ethanol and lead acetate and the decolorization conditions of H2O2 were optimized. The polysaccharides of Plum Ginseng glycosaminoglycan were obtained by DEAE-Cellulose and Sepharose CL-4B column chromatography. Gel electrophoresis and high performance gel permeation chromatography (HPGPC) verified the purity of glycosaminoglycans and their molecular weights. The results showed that the optimum ethanol precipitation concentration was 45% (v / v), the optimum potassium acetate precipitation concentration was 1.2 mol / L, and the optimal H2O2 decolorization parameters were as follows: H2O2 concentration 15% (v / v), reaction temperature 60 ℃, reaction time 4 h. Purified Pichia glycosaminoglycan (S5) as a homogeneous component, the molecular weight of 218289, which is composed of hexuronic acid, hexose hexose and fucose heteropolysaccharides, the sugar chain of some hydroxy-sulfate ester The