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文中对南极海茸多糖的理化性质、结构及其单糖组成进行了分析研究。南极海茸干品经脱脂、微波提取、Sevag法脱蛋白和分级醇沉得到海茸粗多糖,经过阴离子交换柱层析和凝胶层析分离得到均一多糖HRCS,采用HPLC、紫外全扫描、红外光谱扫描和气相色谱(GC)对海茸多糖结构进行光谱分析和单糖组成分析。结果表明:HRCS的分子质量为1.79×105Da,不含蛋白质和核酸,其中的单糖残基主要以α-构型和β-构型的吡喃环的形式存在,另外HRCS由L-岩藻糖、D-半乳糖和D-葡萄糖组成,摩尔比为2.18∶0.82∶1。
In this paper, the physical and chemical properties, structure and monosaccharide composition of Antarctic seaweed polysaccharide were analyzed. Antarctic dried seaweed was degreased, microwave extraction, Sevag deproteinization and graded alcohol precipitation to obtain the polysaccharides of dried honeysuckle. After homogenate HRCS was separated by anion-exchange column chromatography and gel chromatography, HPLC, UV-VIS, infrared Spectral analysis and gas chromatography (GC) were used to analyze the structure of the polysaccharides from myricets and analyze the composition of monosaccharides. The results showed that the molecular mass of HRCS was 1.79 × 105Da, which contained no protein and nucleic acid. The monosaccharide residue mainly existed in the form of α-configuration and β-configuration of pyran ring. HRCS was composed of L- Sugar, D-galactose and D-glucose in a molar ratio of 2.18: 0.82: 1.