人参果胶的纯化与鉴定

PURIFICATION AND CHARACTERIZATION OF PANAX GINSENG C.A. MEY PECTIN

摘要: 人参果胶经分离、纯化获两种(SA、SB)酸性杂多糖。经醋酸纤维薄膜电泳、玻璃纤维纸电泳分别呈章一色斑。SA的组成以中性糖为主,其中半乳糖、阿拉伯糖、鼠李糖间摩尔比为4.7:2.6:1,半乳糖醛酸含量为26%。将SA先经部分酸水解,再经Smtch降解得到β-(1→3)-D-聚半乳糖。SB的组成以酸性糖为主,半乳糖醛酸含量为76%,半乳糖、阿拉伯糖、鼠李糖间的摩尔比为3.3:1.8:1。用部分酸水解方法,可从SB获得分子量小于2万的α-(1→4)-D-聚半乳糖醛酸。

Abstract: The purity of two acidic polysaccharides (SA, SB) from ginseng pectin was established by cellulose acetate film electrophoresis and glass-fiber paper electrophoresis.SA contained galactose, arabinose and rhamnose residues in the molar ratio of 4.7:2.6:1 and 26% of galacturonic acid residues, β-(1→3)-D-galactan was obtained from SA on partial hydrolysis with acid and Smith degradation.SB contained galactose, arabinose and rhamnose residues in the molar ratio of 3.3:1.8:1.α-(1→4)-D-galacturonan was obtained from SB on partial hydrolysis with acid. The molecular weight of α-(1→4)-D-galacturonan from SB was shown to be less than 20000.