| 硫酸酯化香菇多糖的制备及光谱分析 |
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| 引用本文： | 燕航,钟耀广,王淑琴,刘长江.硫酸酯化香菇多糖的制备及光谱分析[J].北方园艺,2007(3):46-48. |
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| 作者姓名： | 燕航 钟耀广 王淑琴 刘长江 |
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| 作者单位： | 大连轻工业学院生物与食品工程学院,116034;上海大学食品学院,200090;沈阳农业大学食品学院,110161;沈阳农业大学食品学院,110161 |
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| 摘 要： | 香菇多糖粗品经Sevage法去除游离蛋白，H2O2脱色，DEAE-纤维素柱层析，及Sephadex G-200柱进行纯化得到香菇多糖组分，采用Sephdex G-200柱层析和聚丙烯酰胺凝胶电泳法，证实该多糖组分为均一多糖。然后用吡啶一氯磺酸磺化试剂制备了4种不同取代度的硫酸酯化香菇多糖，与未酯化之前的香菇多糖进行了理化性质和红外光谱分析的比较。结果表明硫酸酯化香菇多糖有明显的硫酸酯的特征。
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| 关 键 词： | 香菇多糖 硫酸酯化 光谱分析 |
| 文章编号： | 1001-0009(2007)03-0046-03 |
| 收稿时间： | 10 10 2006 12:00AM |
| 修稿时间： | 2006年10月10日 |
Studies on the Purification of Lentinan and the Preparation of Its Sulfated Polysaccharides |
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| YAN Hang,ZHONG Yao-guang,WANG Shu-qin,LIU Chang-jiang.Studies on the Purification of Lentinan and the Preparation of Its Sulfated Polysaccharides[J].Northern Horticulture,2007(3):46-48. |
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| Authors: | YAN Hang ZHONG Yao-guang WANG Shu-qin LIU Chang-jiang |
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| Institution: | 1. College d Biology and Food Technology, Dallan Institute of Light Industry, 116034;2. Coollege of Food Sdenee,Shanghai Fisheries Uni, versity,200090;3. College of Food Science,Shenyang Agricutural University, 110161 |
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| Abstract: | Free proteins and pigment were removed by Sevage method and H2O2.Six lentinan fractions were got by DEAE-Cellulose column.Letinan-B was further purified on Sephadex G-200 column,two subfrations of letinan(B-1,B-2)were obtained.Sephadex G-200 column chromatography and polyacrylamide gel electrophoresis illustrated that the fration B-1 was homogenous polysaccharide.A series of sulfated derivatives of lentinan were prepared by the chlrosulfonic acid-pyridine method,and the products were determined by IR spectra.Result indicated that sulfated lentinan had the typical characters of sulfation. |
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| Keywords: | Lentinan Sulfation IR spectra |
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