摘要
为了探讨南瓜多糖的制备方法,采用热水浸提和乙醇沉淀提取南瓜粗多糖,分别用三氯乙酸(TCA)法、NaCl法和CaCl2法研究其脱蛋白,用薄层层析(TLC)对南瓜多糖的单糖组成进行分析。结果表明:与其他2种方法相比,TCA法脱蛋白效率最高,但其多糖损失率也较高。另外,CaCl2法脱蛋白效率比NaCl法要高。南瓜多糖是由葡萄糖、葡萄糖醛酸、半乳糖、阿拉伯糖、木糖和鼠李糖这6种单糖组成。说明依次用热水浸提、乙醇沉淀和TCA法脱蛋白的方法能制备高纯度的南瓜多糖。
Preparation of pumpkin polysaccharide was studied. The crude polysaccharide was extracted by the method of hot water extraction. The percentages of deproteinization and polysaccharide loss were compared as indexes using the trichloroacetic acid （TCA） method, NaCI method, and CaCl2 method, respectively. The results showed that the TCA method exhibited the highest percentage of deproteinization, but a little higher percentage of polysaceharide loss than that of the other two methods. The CaC12 method excelled NaC1 method in deproteinization. It proved that the pumpkin polysaccharide was composed of glucose, glucuronie acid, galactose, arabinose, xylose, and rhamnose by thin layer chromatography （TLC）.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2013年第2期234-236,共3页
Journal of Shenyang Agricultural University
基金
重庆市级创新创业训练计划项目(201210637015
201210637010)
关键词
南瓜多糖
制备
分析
对比
., pumpkin polysaccharide
preparation
analysis
comparison
