摘要
目的:提取、分离、纯化大蒜多糖,并对其进行分析。方法:依次用水提取、过滤、去蛋白、DEAE纤维素层析、冷冻干燥获得大蒜多糖;用薄板层析和气相色谱法测定单糖的组成和比例,高效液相色谱法测定分子量;结合IR和13CNMR确定单糖组成、连接方式和端基碳构型。结果:从大蒜中得到了纯多糖,其含有85%果糖、14%葡萄糖、1%半乳糖,分子量7100道尔顿,糖苷键为β-2,1-糖苷键。结论:大蒜多糖是主要含有果糖,葡萄糖和少量半乳糖的大蒜中的β-杂聚糖。
Aim： To isolate and identify the garlic （Allium sativum L.） polysaccharide. Methods： The polysaccharide was got by the extraction, DEAE chromatography etc. The pure polysaccharide was detected by the HPLC,GC and IR,UV, ^13CNMR spectrum were obtained and analysed. Results： The polysaccharide is consisted of 85% fructose, 14% glucose and 1% galactose. Its molecular is 7.1kDa. The saccharides were connected on the β-2,1-glycosides. Conclusion： Polysaccharide is a kind of heteropolysaccharide which contains fructose, glucose galactose and is connected by β-2,1-glycosides.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期48-51,共4页
Food Science
基金
国家高技术研究发展计划委员会专项(2001AA248021)
关键词
大蒜
多糖
分离
garlic（Allium sativum L.）
polysaccharide, isolat
