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投稿时间：2016-12-31
投稿时间：2016-12-31
中文摘要: 以地皮菜为原料，采用水提醇沉法获得地皮菜多糖（Nostoc Commune polysaccharides，NCP），经Sevage法脱蛋白、DEAE-Sepharose CL-6B柱色谱法分离纯化、透析、冻干等制备地皮菜精制多糖。利用紫外和红外光谱对其进行纯度及结构分析，采用1-苯基-3-甲基-5-吡唑啉酮柱前衍生HPLC法测定其单糖组成及含量。结果表明：地皮菜多糖经DEAE-Sepharose CL-6B柱色谱分离可得到5种多糖组分，其主要组分NCP-3具有典型的多糖吸收峰。HPLC分析表明NCP-3主要由甘露糖、葡萄糖醛酸、葡萄糖、阿拉伯糖构成，其摩尔比为2.17∶7.14∶2.56∶1。
Abstract:The polysaccharides were extracted from Nostoc Commune with boiling water，followed by precipitation with ethanol，deproteinization with Sevage regent，and purification with DEAE-Sepharose CL-6B column chromatography.The purity and their structure were analyzed by UV and FTIR spectroscopy，and the monosaccharide compositions were investigated by PMP pre-column derivatization HPLC.The result suggested that fiverefined polysaccharides fractions，named as NCP-1，NCP-2，NCP-3，NCP-4 and NCP-5，were obtained by DEAE-Sepharose CL-6B column chromatography.The major component NCP-3 showed no signals of protein and nucleic acid and exhibited typical signals of polysaccharides.The NCP-3 was a hetero polysaccharides consisting of mannose，galacturonic acid，glucose and arabinose in a molar ratio of 2.17 ∶7.14 ∶2.56 ∶1.
文章编号：201718013 中图分类号： 文献标志码：A
基金项目:忻州师范学院青年科研资助项目（QN201411）；忻州师范学院大学生科技创新基金资助课题（201493）；忻州师范学院教学改革研究项目（JG201310）；忻州师范学院重点建设学科项目（XK201303）
| Author Name | Affiliation |
| ZHANG Ya-wen，LI Hai-ping，MENG Li-qing，WANG Ying-jin* | Department of Chemistry，Xinzhou Normal University，Xinzhou 034000，Shanxi，China |
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