[1]蔡婀娜,李夏兰,魏国栋.包心芥菜多糖的分离纯化及理化性质分析[J].华侨大学学报(自然科学版),2008,29(2):273-275.[doi:10.11830/ISSN.1000-5013.2008.02.0273]
　CAI E-na,LI Xia-lan,WEI Guo-dong.Isolation,Purification and Physicochemical Characteristics Analysis of the Polysaccharide from Mustard Leaf[J].Journal of Huaqiao University(Natural Science),2008,29(2):273-275.[doi:10.11830/ISSN.1000-5013.2008.02.0273]
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包心芥菜多糖的分离纯化及理化性质分析()
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《华侨大学学报（自然科学版）》[ISSN:1000-5013/CN:35-1079/N]

卷:
第29卷
期数:
2008年第2期
页码:
273-275
栏目:
出版日期:
2008-04-20

文章信息/Info

Title:
Isolation,Purification and Physicochemical Characteristics Analysis of the Polysaccharide from Mustard Leaf
文章编号:
1000-5013(2008)02-0273-03
作者:
蔡婀娜; 李夏兰; 魏国栋
华侨大学材料科学与工程学院; 华侨大学材料科学与工程学院 福建泉州362021; 福建泉州362021
Author(s):
CAI E-na;  LI Xia-lan;  WEI Guo-dong
College of Material Science and Engineering, Huaqiao University, Quanzhou 362021, China
关键词:
包心芥菜;  多糖;  纯化;  理化性质
Keywords:
mustard leaf;  polysaccharide;  purification;  physicochemical characteristics
分类号:
TQ461
DOI:
10.11830/ISSN.1000-5013.2008.02.0273
文献标志码:
A
摘要:
研究包心芥菜多糖的提取、分离和纯化技术,并对得到的多糖进行初步的鉴定.经醋酸纤维薄膜电泳和高效液相色谱分析证明,所得到的包心芥菜多糖WLP-2为纯品,不含蛋白质、核酸,为非淀粉类均一多糖,其相对分子质量为433048.WLP-2完全酸水解后,经高效液相色谱分析确定其糖基的组成为鼠李糖(Rha)、木糖(Xyl)、阿拉伯糖(Ara)、葡萄糖(Glc)和半乳糖(Gal),摩尔比为3.21∶1.00∶1.66∶1.90∶4.03.
Abstract:
The extraction,isolation,purification and identification of water-soluble polysaccharide from mustard leaf were studied.WLP-2 was identified by cellulose acetate film electrophoresis and high performance liquid chromatography(HPLC) as homogeneous.WLP-2 was a non-starch polysaccharide without any protein and nucleic acid.Its average molecular weight was 433048.The results analyzed by HPLC after complete hydrolysis by acid showed that WLP-2 was mainly consisted of rhamnose,Xylose,arabinose,glucose and galactose in a molar ration of 3.21∶ 1.00∶ 1.66∶ 1.90∶ 4.03.

参考文献/References:

[1] 金贤荣. 芥菜的抗氧化作用 [J]. 国外医学(中医中药分册), 2003(2):107-109.
[2] KHAN B A, ABRAHAM A, LEELAMMA S. Biochemical response in rats to the addition of curry leaf (Murraya koeingii) and mustard seeds (Brassica juncea) to the diet [J]. Plant Foods for Human Nutrition, 1996(4):295-299.doi:10.1007/BF01091978.
[3] KHAN B A, ABRAJAM A, LEELAMMA S. Role of Murraya koeingii (curry leaf) and Brassica juncea (Mustard) in lipid peroxidation [J]. Indian Journal of Physiology and Pharmacology, 1996(2):155-158.
[4] GROVER J K, YADAV S, VATS V. Medicinal plants of India with anti-diabetic potential [J]. Journal of Ethnopharmacology, 2002(1):81-100.doi:10.1016/S0378-8741(02)00059-4.
[5] 哈森其木格, 贺锋嘎, 周晓军. 芥菜多糖的研究(I)--水溶性芥菜多糖的提取纯化和部分理化性质的鉴定 [J]. 内蒙古民族师院学报(自然科学版), 1994(2):45-47.
[6] 哈森其木格, 贺锋嘎. 芥菜多糖的研究(Ⅱ)--芥菜多糖的分离与鉴定 [J]. 化学世界, 1994(8):439-440.
[7] 张惟杰. 糖复合物生化研究技术 [M]. 杭州:浙江大学出版社, 1994.

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备注/Memo

备注/Memo:
泉州市科技计划项目(2007N03)
更新日期/Last Update: 2014-03-23