苍山大蒜低聚糖纯化技术及分子质量测定

文中研究了苍山大蒜中低聚糖(GOS,garlic oligosaccharide)的分离纯化技术,并测定其分子质量。分别研究了聚酰胺柱色谱法对蛋白质的脱除效果;离子交换色谱法,有机溶剂沉淀法和葡聚糖凝胶色谱法对GOS的纯化效果。结果表明:聚酰胺色谱柱对大蒜粗糖中蛋白质有良好的脱除效果,糖回收率为98.9%,蛋白质脱除率为66.8%;DEAE-纤维素(OH~-)色谱柱可将大蒜低聚糖分为3个组分;乙醇分级沉淀可将大蒜低聚糖分为8个组分;Sephadex G-25纯化后的GOS的HPLC测定结果表明,其纯度为99.1%,Mw/Mn=1.31,数均分子质量为1770u。

Study on Purification Procedure and Molecular Weight of Oligosaccharide in Cangshan Garlic

The purpose of this study is to set up purification procedure of Cangshan garlic oligosaccharide(GOS) and determination its molecular weight.The purification effects of polyamide chromatography,DEAE-cellulose (OH~- ) chromatography,ethanol precipitation method and Sephadex G-25 chromatography on GOS was explored,respectively. The molecular weight of GOS was determined by HPLC method.The results showed that polyamide column chromatography could remove 66.8%of the protein and the GOS recovery ratio was 98.9%.DEAE-cellulose(OH~- ) chromatography separated GOS into 3 groups.Ethanol precipitation method separated GOS into 8 groups.After purified by Sephadex G-25,the purification of GOS reached to 99.1%.The Mw/Mn was 1.31 and Mn was 1770.