| 发酵液中硫酸酯化茯苓多糖(SP)的制备及其结构改性的研究 |
| |
| 引用本文： | 林标声,罗茂春.发酵液中硫酸酯化茯苓多糖(SP)的制备及其结构改性的研究[J].食品科技,2010(2). |
| |
| 作者姓名： | 林标声 罗茂春 |
| |
| 作者单位： | 龙岩学院生命科学学院;龙岩学院预防兽医学与生物技术福建省高等学校重点实验室; |
| |
| 摘 要： | 茯苓菌株HD06-10进行液态发酵培养,获得的茯苓多糖进行硫酸酯化结构改性处理,制备硫酸酯化茯苓多糖(SP),并采用正交设计法优化其制备条件。采用柱层析纯化得到SP精制品,并通过紫外光谱、琼脂糖凝胶电泳和红外光谱对SP进行纯度和理化、结构性质鉴定,结果表明:SP为多糖纯品,符合多糖及其硫酸根反应特征,分子量大约为5000～6000u;SP特性黏数降低,水溶性增加,IR分析有硫酸根的特征吸收峰,说明茯苓多糖的硫酸酯化成功。
|
| 关 键 词： | 茯苓 硫酸酯化茯苓多糖 结构改性 鉴定 |
Research on preparation and structural modification of sulfation pachymaran (SP) from fermentation Broth |
| |
| LIN Biao-sheng,LUO Mao-chun.Research on preparation and structural modification of sulfation pachymaran (SP) from fermentation Broth[J].Food Science and Technology,2010(2). |
| |
| Authors: | LIN Biao-sheng LUO Mao-chun |
| |
| Affiliation: | LIN Biao-sheng1,2,LUO Mao-chun1,2 (1.College of Life Science,Longyan University,Longyan 364012,2.Key Laboratory of Fujian Universities Preventive Veterinary Medicine , Biotechnology,Longyan 364012) |
| |
| Abstract: | In this paper, the liquid fermentation culture of Poria cocos HD06-10 was studied. Treated the products of fermentation, pachyman, with sulfated processing to make sulfation pachymaran(SP) and optimized the conditions of their production processing by orthogonal design. SP was refined by column chromatography, and its purity, physical, chemical and structure characteristics was examined with ultraviolet chromatography, agarose gel electrophoresis and infrared spectrum. The results indicated that SP was pure... |
| |
| Keywords: | Poria cocos sulfation pachymaran(SP) structural modification determination |
| 本文献已被 CNKI 等数据库收录！ |
|
