龙须菜琼胶多糖的提取、纯化与性能表征

龙须菜(Gracilaria Lemaneiformis)的热水提取物,经DE-22和Sephadex G-200柱层析纯化,得到一种含微量硫酸基的琼胶多糖,此多糖经Q-Sepharose柱层析鉴定为单一组分。紫外光谱显示它不含蛋白质、多肽及核酸,红外光谱揭示它含3,6-内醚半乳糖特征吸收以及微量的硫酸基,热学性质表明在其0～700℃升温过程中存在两个失重过程,旋光分析表明随温度的升高,该多糖水溶液存在一个由有序构象(螺旋结构)向无序构象(无规线团)转变的过程。

Isolation, Purification and Characterization of Agar Polysaccharide from Gracilaria Lemaneiformis

The crude polysaccharide was extracted from Gracilaria Lemaneiformis with hot water and was then purified by DE-22 and Sephadex G-200 column chromatograph. The purified polysaccharide contained little sulfate. Its homogeneity was identified with Q-Sepharose column chromatography. The ultraviolet spectrum showed that there are no protein and nucleic acids in the purified polysaccharide. The infrared spectrum indicated that there are special absorption of 3,6-anhydro-galactose and very little sulfate absorbance peaks. There are two weight loss courses during the increasing temperature from 0 to 700 ℃, while there is a transition course from double helix structure to random coil with increasing temperature in the polysaccharide solution.