摘要
目的分离纯化及初步分析永川豆豉中的多糖。方法豆豉经热水提取、低温减压浓缩、三氯醋酸洗去蛋白、流水透析、SephadesG-75柱层析分离纯化制得永川豆豉多糖。以硫酸-苯酚法测定其总糖含量,采用新华中速滤纸纸色谱和硅胶G薄层色谱分析多糖各组分的单糖组成。结果永川豆豉经紫外吸光光谱扫描具有多糖特征吸收峰,多糖含量可达0.25%,初步分析由D-甘露糖和乳糖等单糖组成。结论从豆豉中可提取和分离多糖。
Objective To isolate, purify and preliminarily analyse the polysaccharide of lobster sauce from Yongchuan. Methods The lobster sauce was extracted with hot water and the extract was concentrated under lower pressure to get crude polysaccharide. Its protein content was removed with trichloracetic acid（TCA）. Then the crude polysaccharide was dialyzed with the cellophane against flowing water for 7d and chromatographed over sephadesG-75 with a column of （0-1） tool·L^-1 NaCl to obtain the purified lobster sauce polysaccharide. Its total sugar content was dedermined by sulphuric acid - phenol method. The monosaccharides contained in polysaccharides were analysed by using paper chromatography and thin-layer chromatography. Results UV spectra showed a typical absorption peak of polysaccharide excluding nucleic acids and proteins. The sugar components of the polysaccharide contained primarily D-manose and lactose. Conclusion It is possible to extract and isolate purified polysaccharide in the lobster sauce.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2006年第4期511-512,共2页
Lishizhen Medicine and Materia Medica Research
基金
河北省教委自然科学基金项目(No.2001136)
关键词
豆豉
多糖类
分离和纯化
Lobster sauce
Polysaccharides
Isolation and purification
