铁皮石斛多糖分子量测定及其影响因素分析

发布时间：2018-04-28 10:15

本文选题：超声降解 + 高效凝胶渗透色谱法　；参考：《食品工业科技》2017年07期

【摘要】：目的:研究了铁皮石斛多糖的分子量及其主要的影响因素。方法:对铁皮石斛多糖进行了三次重复的提取分离,经过纤维素凝胶树脂DEAE-52和葡聚糖凝胶Sephacryl S-300柱进行纯化,得到一个多糖片段WDOPA并采用高效凝胶渗透色谱法进行多次的分子量测定。采用单因素比较的方法,分别用加热和超声的手段处理铁皮石斛多糖,考察不同的加热温度、时间及不同的超声功率、时间对铁皮石斛多糖分子量的影响。结果:该WDOPA的分子量为776054 u,RSD在10%以内,加热的温度及时间对多糖分子量的影响不明显,而超声功率、超声时间的不同对铁皮石斛多糖分子量影响较大,随着超声功率的加大及时间的延长,分子量逐渐变小。结论:该实验方法可用于测定多糖,且超声可用于改变铁皮石斛多糖的分子量,应用于筛选不同分子量的多糖片段。
[Abstract]:Objective: to study the molecular weight of polysaccharide from Dendrobium candidum and its main influencing factors. Methods: the polysaccharide of Dendrobium candidum was extracted and separated for three times and purified by cellulose gel resin DEAE-52 and dextran gel Sephacryl S-300 column. A polysaccharide fragment WDOPA was obtained and its molecular weight was determined by high performance gel permeation chromatography. Dendrobium candidum polysaccharides were treated by heating and ultrasound by single factor comparison method. The effects of different heating temperature, time, ultrasonic power and time on the molecular weight of Dendrobium candidum polysaccharides were investigated. Results: the molecular weight of the WDOPA was less than 10%. The temperature and time of heating had no significant effect on the molecular weight of polysaccharide, but the different ultrasonic power and ultrasonic time had great influence on the molecular weight of Dendrobium candidum polysaccharides. With the increase of ultrasonic power and the prolongation of time, the molecular weight becomes smaller. Conclusion: this method can be used to determine polysaccharides, and ultrasound can be used to change the molecular weight of Dendrobium candidum polysaccharides and to screen polysaccharides with different molecular weights.
【作者单位】：广州中医药大学中药学院;
【基金】：广东省省级科技计划项目(2013B060400022)
【分类号】：O657.7;TS218

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