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目的:研究松茸多糖的分离与纯化方法,筛选出松茸多糖脱蛋白、脱色的最佳方案。方法:以多糖损失率和脱蛋白率为考察指标,优化了脱蛋白工艺;以脱色前后溶液颜色的改变和多糖损失率为考察指标,优化了脱色工艺;通过D101大孔吸附树脂和Sephadex G-100凝胶滤过色谱对松茸多糖进行了分离纯化。结果:采用Sevag法脱蛋白和活性炭脱色效果较为理想,最终得到3个松茸多糖组分MTS-1、MTS-2、MTS-3。结论:该研究可为今后更深入地研究松茸多糖的结构特征和生物活性等提供依据。
Objective: To study the separation and purification of polysaccharides from matsutake, and to screen out the best protocol of deproteinization and decoloration of matsutake polysaccharides. Methods: Polysaccharide loss rate and deproteinization rate were taken as the indexes to optimize the deproteinization process. The color change of the solution before and after decolorization and the loss rate of polysaccharides were investigated to optimize the decolorization process. Through D101 macroporous resin and Sephadex G- 100 gel filtration chromatography on matsutake polysaccharides were isolated and purified. Results: Deproteinization and activated charcoal removal by Sevag method were satisfactory. Three polysaccharide components MTS-1, MTS-2 and MTS-3 were finally obtained. Conclusion: This study may provide the basis for further study on the structure and biological activity of polysaccharides of matsutake in the future.