大蒜中性多糖的分离纯化(Ⅱ)

对用热水浸提法从脱脂大蒜粉中提取的大蒜粗多糖进行分离纯化,得到大蒜中性多糖B2。用凝胶层析柱法和熔点测定法对大蒜中性多糖B2的纯度进行鉴定,结果表明其为均多糖。纯化路线是:调节粗多糖溶液的pH值至4.5和8.5,去除部分蛋白类物质;进行乙醇分级醇析,收集乙醇体积分数为50%￣75%时沉淀出的多糖,得到纯度为60.20%的多糖GPS75;经Sevag法脱蛋白、透析法除去小分子的糖、色素及盐类等步骤逐级提高样品的纯度,得到纯度为89.08%的多糖B1;最后经DEAE-23纤维素柱层析,选取一定洗脱峰范围进行多糖的收集,得到纯化大蒜中性多糖B2,纯度为98.26%。

Isolation and Purification of Neutral Polysaccharide from Garlic (Ⅱ)

The isolation and purification of garlic(Allium Sativum L)crude polysaccharide isolated from defatted garlic powder by hot water extracting method was studied in this paper. Garlic neutral polysaccharide B2 was prepared. The purity of B2 was identified by gel chromatography and melting point assay. Data suggested that the garlic neutral polysaccharide B2 was a uniform polysaccharide. The successive procedures were as follows: First,crude polysaccharide liquor was deproteinized partially by adjusting to pH 4.5 and 8.5. Secondly,GPS75 was precipitated with 50%~75%(V/V)ethanol. Thirdly,B1 was deproteinized by Sevag method and removed small molicular wight saccharide,colors and salts by dialyzing method. Fourthly,B2 was further purified by DEAE-23 cellulose column chromatography and collected according to the range of peak on chromatogram. The purity of GPS75 was 60.2%,of B1 was 89.08% and of B2 was 98.26%.