摘要
采用高效离子色谱法、凝胶色谱法分析了梁山慈竹竹秆多糖组成及分子量分布,结合傅立叶红外光谱、核磁波谱和热稳定性分析探讨了该多糖结构及性质。结果表明:水解后竹秆多糖组成是葡萄糖、阿拉伯糖、木糖、半乳糖和甘露糖,相对含量分别为40.57%、21.88%、19.89%、17.5%和0.15%。多糖的重均相对分子量Mw为16900 u,多分散性系数D(Mw/Mn)为1.33。该多糖具有典型多糖特征吸收峰,为吡喃型酸性多糖。热稳定性分析表明BCP在240℃开始发生降解,500℃基本结束。
The polysacchride was extracted from Dendrocalamus farinosus culms with hot water,and precipitated by ethanol. The polysacchride was composed of glucose,arabinose,xylose,galactose and mannose with the contents of 40.57%,21.88%, 19.89%, 17.5% and 0.15% respectively by high performance ion chromatography （HPIC）. The average molecular weights（Mw） of the polysacchride was 16900 u and the polydispersity was 1.33. Infrared spectrogram showed that the potysacchride had the characteristic absorption peak of polysaccharides. 1HNMR and 13NMR indicated that its main chains were composed of β-pyranglycoside linkage. Thermal analysis showed that the polysacchride fraction began to degrade at 240 ℃ and the degradation ended at 500°C.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第20期120-123,共4页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划项目(2012BAD23B03)
关键词
梁山慈竹
竹秆
多糖
结构分析
Dendrocalamus farinosus
bamboo culm
polysaccharides
structural analysis
