摘要
分别采用酸法、酸碱法来提取啤酒酵母中的(1→3) β D 葡聚糖,然后对其产品进行多糖成分和紫外光谱分析。结果发现,在用c(CH3COOH)=0 5mol/L的水溶液提取啤酒酵母中的(1→3) β D 葡聚糖时,其产品中除含有葡聚糖外,还含有一定量的甘露聚糖和蛋白质这两种成分。但先用c(NaOH)=1 0mol/L的水溶液提取,再用w(CH3COOH)=4%的醋酸溶液处理时,产品为高纯度的(1→3) β D 葡聚糖。此结论由傅立叶红外光谱和核磁共振碳谱得到进一步的证实。接着从其水解机理上阐述了产生上述两种不同结果的原因,从而说明了酸碱法是从啤酒酵母中提取(1→3) β D 葡聚糖的理想途径。
(1→3)-β-D-Glucan was extracted from Sacchar om yces cerevisiae by acid method and alkaline-acid method respectively.Paper ch romatography and UV analysis showed that the product extracted by acid method co ntained glucan,mannan and protein,while the product extracted by alkaline-acid method was chemically pure glucan,i.e.,it contained no other carbohydrates and p roteins.This was further confirmed by FT-IR and 13CNMR spectra.The hydrol ysis mechanism explains the difference between acid method and alkaline-acid me thod and shows that the alkaline-acid method was ideal for extracting (1→3) -β-D-glucan from Saccharomyces cerevisiae.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2003年第8期458-459,465,共3页
Fine Chemicals
关键词
啤酒酵母
(1→3)-β-D-葡聚糖
酸法
酸碱法
提取
分析
机理
Saccharomyces cerevisiae
(1→3)-β-D-glucan
a cid method
alkaline-acid method
extraction
analysis
mechanism
