生产与科研应用

松露多糖的提取、分离纯化和结构鉴定

  • 李美凤 ,
  • 袁明昊 ,
  • 邹仕赟 ,
  • 郭力
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  • 1 成都中医药大学 药学院,四川 成都, 611137
    2 成都中医药大学 公共卫生学院,四川 成都, 611137
博士研究生,讲师(郭力教授为通讯作者,E-mail:541883760@qq.com)

收稿日期: 2020-04-14

  修回日期: 2020-05-18

  网络出版日期: 2020-09-17

基金资助

四川省科技基础条件平台项目(2019JDPT0032);成都中医药大学中药学学科特色创新科研团队项目(CXTD2018012)

Extraction, separation, purification and structure identification of polysaccharides from truffles

  • LI Meifeng ,
  • YUAN Minghao ,
  • ZOU Shiyun ,
  • GUO Li
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  • 1 Chengdu University of Traditional Chinese Medicine, College of pharmacy, Chengdu 611137, China
    2 Chengdu University of Traditional Chinese Medicine, School of public health, Chengdu 611137, China

Received date: 2020-04-14

  Revised date: 2020-05-18

  Online published: 2020-09-17

摘要

以四川会东松露为原料,多糖得率为评价指标,从料液比、提取时间和温度等因素,对松露粗多糖的提取工艺进行优化,并对松露多糖进行分离纯化,对获得的多糖清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的能力进行研究。结果表明,松露多糖提取的最优条件为提取时间2 h、料液比1∶40(g∶mL)和提取温度80 ℃,此条件下的多糖提取量最高,为9.83%。DEAE-52纤维素柱层析纯化后得到松露多糖TPS-A,经红外、扫描电镜和单糖组成测定,TPS-A主要单糖组成为甘露糖、葡萄糖、鼠李糖3种单糖,是一种含有β糖苷键的吡喃型多糖。该研究为今后松露的研究提供参考。

本文引用格式

李美凤 , 袁明昊 , 邹仕赟 , 郭力 . 松露多糖的提取、分离纯化和结构鉴定[J]. 食品与发酵工业, 2020 , 46(16) : 196 -200 . DOI: 10.13995/j.cnki.11-1802/ts.024207

Abstract

The aim of the study was to optimize the extraction process of truffle polysaccharide. Using truffles as raw material, the polysaccharide yield as evaluation index, the extraction process of crude polysaccharide was optimized by exploring material to liquid ratio, time and temperature. The scavenging ability of polysaccharide on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) was studied. The results showed that a maximum yield of polysaccharides of 9.83% was obtained by extraction method under the following conditions: extraction time 2 h, extraction temperature 80 ℃ and ratio of water to material 1∶40 (g∶mL). A homogenous polysaccharide (TPS-A) was obtained after purification of the crude extract by DEAE-52 cellulose column chromatography. TPS-A was consisting of mannose, glucose and rhamnose. TPS-A was identified as a pyranoid polysaccharide containing beta glycosidic bonds. It provides an effective way to develop truffles.

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