摘要
以人参果为原料,采用水提醇沉法提取人参果水溶性总多糖(the total water-soluble polysaccharide of ginseng fruit,WPGF),并以超滤-纤维素柱层析-凝胶柱层析三级分离模式,对人参果水溶性总多糖WPGF进行全面系统的分级分离纯化,得到人参果多糖一级级分(the high-polymer polysaccharide of ginseng fruit,WPGFH)1个、二级级分4个(WPGFH-0、WPGFH-0.04、WPGFH-0.08、WPGFH-0.12)、三级级分1个(WPGFH-0.08-1)。采用1-苯基-3-甲基-5-吡唑啉酮柱前衍生化高效液相色谱法(high performance liquid chromatography for pre-column derivatization of 1-phenyl-3-methyl-5-pyrazolone,PMPA-HPLC)和高效凝胶渗透色谱法(high performance gel permeation chromatography,HPGPC)初步分析人参果多糖4个二级级分和1个三级级分的单糖组成、分子质量均一性、分子质量范围,结果表明5个级分均主要含有葡萄糖、半乳糖、阿拉伯糖和鼠李糖及少量甘露糖,WPGFH-0和WPGFH-0.04不含糖醛酸,而其他级分含半乳糖醛酸和葡萄糖醛酸。结合红外光谱分析(Fourier transform infrared spectroscopic investigation,IR)对WPGFH-0.08-1级分进行了结构分析,初步推断其为阿拉伯半乳聚糖型果胶。为人参果多糖的研发提供参考及试验基础。
In this study,Panax ginseng fruit was used as the raw material and the total water-soluble polysaccharide of ginseng fruit(WPGF)was extracted by water-extraction and ethanol-precipitation method.The WPGF was comprehensively and systematically separated and purified by the three-stage separation mode of ultrafiltration-cellulose column chromatography-gel column chromatography.Through the three-stage separation mode,one primary fraction(WPGFH),four secondary fractions (WPGFH-0, WPGFH-0.04, WPGFH-0.08, WPGFH-0.12) and one tertiary fraction (WPGFH-0.08-1) were obtained. The monosaccharide composition, molecular weight uniformity and distribution of 4 secondary fractions and 1 tertiary fraction of ginseng fruit polysaccharide were analyzed by PMPA-HPLC method and HPGPC method. The results showed that the 5 fractions mainly contained glucose, galactose, arabinose, rhamnose, and a small amount of mannose. WPGFH-0 and WPGFH- 0.04 did not contain uronic acid, while other fractions contained galacturonic acid and glucuronic acid. The structure of WPGFH-0.08-1 fraction was analyzed by infrared spectroscopy analysis and it was preliminarily inferred that WPGFH-0.08-1 is the arabinogalactan type pectin. This study provides reference and experimental basis for the research and development of ginseng fruit polysaccharide.
作者
冯孟鑫
王玲丽
钮正睿
马长华
石钺
张凤兰
王钢力
FENG Mengxin;WANG Lingli;NIU Zhengrui;MA Changhua;SHI Yue;ZHANG Fenglan;WANG Gangli(National Institute for Food And Drug Control,Beijing 100050,China;Beijing University of Chinese Medicine,Beijing 102488,China;Institute of Medicinal Plants,Chinese Academy of Medical Sciences,Beijing 100193,China)
出处
《香料香精化妆品》
CAS
2024年第4期154-160,共7页
Flavour Fragrance Cosmetics
关键词
人参果
多糖
提取
多级分离
理化结构
Panax ginseng fruit
polysaccharides
extraction
multistage purification
physicochemical structure
