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Position: Home > Articles > Discussion and Analysis on Flammulina velutipes Polysaccharides Compositions Edible Fungi of China 2015,34 (2) 60-65

金针菇多糖组成的探讨与分析

作  者：
李文香;樊铭聪;张圣杰;胡欣蕾;孙亚男;陈相艳
单  位：
山东省农业科学院农产品研究所;青岛农业大学食品科学与工程学院
关键词：
金针菇多糖;分子量;单糖组成
摘  要：
为探讨金针菇多糖的组成,以金针菇子实体中分离纯化得到的多糖为研究对象,采用DEAE Cellulose-52、高效凝胶过滤色谱法(HPGFC)、PMP柱前衍生高效液相色谱法,分析了金针菇多糖的组成、分子量及单糖组分。结果表明,金针菇多糖由3种多糖组分组成,重均分子质量分布分别为4 191 338、372 779、19 002,其中重均分子质量最大的多糖组分为中性多糖,其余2种重均分子质量较小的多糖组分为酸性多糖,且2种酸性多糖所占比例明显大于中性多糖,分别占44.31%和37.76%,中性多糖仅占17.93%;金针菇多糖由葡萄糖(Glc)、甘露糖(Man)、半乳糖(Gal)、木糖(Xyl)、岩藻糖(Fuc)5种单糖组成,其中Glc含量比最高,其次是Gal和Man,Xyl和Fuc含量相对较低,5种单糖组成的摩尔比为13.05∶2.75∶3.16∶1.48∶1.00。由此可推断,金针菇多糖可能是以葡聚糖为主,同时含有半乳糖聚糖、甘露聚糖、木糖聚糖或者岩藻聚糖等多个多糖组分构成的混合多糖。
译  名：
Discussion and Analysis on Flammulina velutipes Polysaccharides Compositions
作  者：
LI Wen-xiang;FAN Ming-cong;ZHANG Sheng-jie;HU Xin-lei;SUN Ya-nan;CHEN Xiang-yan;Food Science and Engineering College, Qingdao Agricuitural University;Shandong Provincial Laboratory of Applied Mycology;Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science;
关键词：
Flammulina velutipes polysaccharide;;molecular weight;;monosaccharide constituent
摘  要：
The polysaccharides from the fruiting body of Flammulina velutipes were extacted to evaluated the polysaccharides composition, molecular weight and monosaccharide constituents, which analyzed by DEAE Cellulose-52, high gel filtration chromatography( HPGFC) and PMP-HPLC. The results showed that the Flammulina velutipes polysaccharide( FVP) was composed of three faction, whose molecular weight(Mw) were 4 191 338, 372 779, 19 002. Among the three fraction of FVP compositions, the higher molecular weight of FVP composition was neutral polysaccharide, the other two frations were acid polysaccharide, meanwhile, the content of two acid polysaccharide frations were higher than the neutral polysaccharide fraction with44.31%, 37.76% and 17.93%, respectively. The FVP was composed of Glc, Man, Gal, Xyl, Fuc, and the Glc content was the highest, followed by Gal and Man, then Xyl and Fuc content was lowest. The molar ratio was relatively 13.05 ∶2.75 ∶3.16 ∶1.48 ∶1.00. In conclsion, the FVP might be composed of glucan mainly, which mixed by some fractions, such as galactose glycan,mannan, xylan and fucosan.

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