摘要
目的提取芜菁精制多糖并且对分离得到的精制多糖进行鉴别与含量测定。方法采用水提醇沉法提取粗多糖后,采用DEAE-650纤维素柱对芜菁粗多糖洗脱,从而得到芜菁精制多糖;对分离得到的精制多糖进行理化鉴别;采用紫外-可见分光光度法测定芜菁精制多糖含量。结果分离得到的精制多糖由Molish反应的结果可知组分为糖类物质;由斐林反应结果可知多糖组分中含具有还原性的基团;由三氯化铁反应结果可知多糖组分中不含酚类化合物,且醋酐-浓硫酸反应结果可知不含皂苷类化合物;精制多糖的平均含量为581mg/g。结论该提取工艺经济,简单,稳定,可作为芜菁精制多糖的提取分离方法,而且得到的精制多糖含量高,为后续进一步利用提供基础。
Objective To extract the refined polysaccharides from Brassica rapa L.,identify and determine the content of the separated refined polysaccharides.Methods After the crude polysaccharide was extracted by water extraction and alcohol precipitation,DEAE-650 cellulose column was used to separate the refined polysaccharide and the physical and chemical identification of the refined polysaccharide was carried out.The content of polysaccharides from turnips was determined by ultraviolet-visible spectrophotometry.Results The refined polysaccharide obtained from the separation could be divided into saccharides according to the Molish reaction results;the reducing group was found in the polysaccharide according to the Fehling reaction results;the phenol compounds were not found in the polysaccharide according to the ferric chloride reaction results,and the results of acetic anhydride-concentrated sulfuric acid reaction showed there were no saponins.The average content of refined polysaccharides was 581 mg/g.Conclusion This extraction process is economical,simple and stable,and can be used as a method to extract and separate the refined polysaccharide from Brassica rapa L..
作者
乔丽洁
程煜凤
阿依夏古丽·巴斯卡
莫罕美竟也
刘展
海力茜·陶尔大洪
QIAO Li-Jie;CHENG Yu-Feng;AYIXIAGULI Ba-Si-Ka;MOHANMEIJINGYE;LIU Zhan;HAILIQIAN Tao-Er-Da-Hong(School of Pharmacy,Xinjiang Medical University,Urumqi 830011,China;College of business,University of Southampton,Southampton SO171BJ,England;Houbo College,Xinjiang Medical University,Karamay 834000,China)
出处
《食品安全质量检测学报》
CAS
2020年第12期4115-4120,共6页
Journal of Food Safety and Quality
基金
克拉玛依市创新人才工程项目(2017RC001A-19)。
关键词
芜菁
精制多糖
制备
鉴别
含量测定
Brassica rapa L.
refined polysaccharides
extraction
identification
content determination
