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Position: Home > Articles > Study on the extraction,separation and composition of peach gum polysaccharide Science and Technology of Food Industry 2008 (1) 66-68+71

桃胶多糖的提取分离及组成性质研究

作  者：
徐燕;朱科学;钱海峰;周惠明
单  位：
江南大学食品学院
关键词：
原桃胶;多糖;提取;分离;组成
摘  要：
从原桃胶中提取分离得到桃胶多糖,并研究其组成性质。采用热水浸提、乙醇沉淀、Sevage去蛋白的方法提取分离,得到桃胶多糖;气相色谱法测定其单糖组成;高效凝胶过滤色谱法测定其相对分子质量;红外光谱法测定其糖苷键类型。结果表明:桃胶多糖主要由半乳糖和阿拉伯糖组成,另外还含有少量的甘露糖、鼠李糖及葡萄糖,其摩尔比为:55.29∶7.75∶1.99∶1.13∶1;相对分子质量约为568万;红外光谱中有β-糖苷键的特征吸收峰;紫外扫描有蛋白质的特征吸收峰。桃胶多糖为一种蛋白质复合多糖。
译  名：
Study on the extraction,separation and composition of peach gum polysaccharide
作  者：
Xu Yan,Zhu Ke-xue,Qian Hai-feng,Zhou Hui-ming(State Key Laboratory of Food Science and Technology(Jiangnan University),School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
关键词：
original peach gum;polysaccharide;extraction;separation;composition
摘  要：
Objective:To get peach gum polysaccharide(PGP)from original peach gum and study the composition of PGP.Methods:PGP was obtained from original peach gum by ways as follows:extraction,ethanol precipitation,removing protein;the monosaccharide components of PGP were determined by GC;its MW was measured by HPGFC;the form of glucosidic bond was determined by IR.Results:galactose,arabinose,mannose,rhamnose and glucose were found in PGP with the molar ratio of 55.29∶7.75∶1.99∶1.13∶1;the MW of PGP was estimated to be 5.68×104;typical β-absorption of polysaccharide was shown in its IR spectrum;it had typical absorption of protein by UV scanning.Conclusion:PGP was obtained from original peach gum and it was a polysaccharide with protein.

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