| 王晨,赵小亮,李国云,等.不同来源麒麟菜多糖的提取分离和结构比较△[J].中国海洋药物,2017,36(2):7-14. |
| 不同来源麒麟菜多糖的提取分离和结构比较△ |
| Extraction, separation and structural characteristics comparison of polysaccharides from different sources of Eucheuma |
| 投稿时间：2016-07-11 修订日期：2016-09-02 |
| DOI： |
| 中文关键词: 麒麟菜:多糖 提取 结构比较 |
| English Keywords:Eucheuma polysaccharides extraction structure comparison |
| Fund Project: |
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| 中文摘要: |
| 目的 从不同来源麒麟菜中提取分离多糖,分析其理化性质,比较其结构差异。 方法 将6种麒麟菜依次采用冷水和80℃热水提取,提取液经乙醇沉淀、透析及浓缩冻干后获得麒麟菜多糖；分别采用硫酸-苯酚法、Folin-酚法、离子色谱法 (IC)、高效液相色谱法 (HPLC) 等对其总糖、蛋白质、硫酸根含量、分子质量和单糖组成等理化性质进行分析,并采用傅里叶变换红外光谱(FTIR)和核磁共振碳谱(13C-NMR)对其结构进行比较。 结果 从6种麒麟菜中提取获得12种硫酸多糖,其得率在20%~35%之间,其总糖、蛋白质和硫酸根含量分别在55%~75%,2.4%~8.9%和19.9%~35.1%之间,多糖分子量在238~861kDa之间。单糖组成分析表明,各多糖主要由半乳糖以及少量葡萄糖或者木糖组成。EMP-C,EMI-C,EST-C,ESI-C,EDT-C,EST-H,ESI-H,EDT-H主要为ι -卡拉胶,EMP-H,EMI-H,EGH-H,EGH-C主要为κ-卡拉胶。结论 不同来源麒麟菜多糖的结构不同,为不同结构卡拉胶藻源的选择提供了重要参考。 |
| English Summary: |
| Objective To extract and separate polysaccharides from different sources of Eucheuma, investigate their physicochemical properties and compare their structural characteristics. Methods Polysaccharides from Eucheuma were successively extracted by cold water and hot water (80℃). The crude polysaccharides were precipitated by ethanol, dialyzed, concentrated and finally subjected to lyophilization. Their physicochemical properties including the content of total sugar, protein and sulphate, molecular mass and monosaccharide compositions were determined by phenol-sulfuric acid, Folin-phenol, ion chromatography(IC) and high performance 1iquid chromatography(HPLC) methods. The structure of polysaccharides was characterized and compared by Fourier Transform infrared (FTIR) spectroscopy and nuclear magnetic resonance (13C-NMR) spectroscopy. Results Twelve sulfated polysaccharides were obtained from six kind of Eucheuma , and the yields of different polysaccharides were 20% - 35%. Total sugar content was 55%-75%, protein was 2.4%-8.9%, sulphate content was 19.9%-35.1%, and molecular mass was 238-861kDa, respectively. Monosaccharide composition analysis demonstrated that all polysaccharides were mainly composed of galactose and a small amount of glucose or trace amount of xylose. The results demonstrated that EMP-C,EMI-C,EST-C,ESI-C,EDT-C,EST-H,ESI-H,EDT-H are mainly consisted of ι-carrageenan, and EMP-H,EMI-H,EGH-H,EGH-C mainly contained κ-carrageenan. Conclusion These data provide useful reference for the algal source to prepare different types of carrageenan. |
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