人参果多糖的分级分离纯化及组成成分
Fractionation,Purification and Composition of Polysaccharide from Panax Ginseng Fruit
冯孟鑫 1王玲丽 1钮正睿 1马长华 2石钺 3张凤兰 1王钢力1
作者信息
- 1. 中国食品药品检定研究院,北京 100050
- 2. 北京中医药大学,北京 102488
- 3. 中国医学科学院药用植物研究所,北京 100193
- 折叠
摘要
以人参果为原料,采用水提醇沉法提取人参果水溶性总多糖(the total water-soluble polysaccharide of ginseng fruit,WPGF),并以超滤-纤维素柱层析-凝胶柱层析三级分离模式,对人参果水溶性总多糖WPGF进行全面系统的分级分离纯化,得到人参果多糖一级级分(the high-polymer polysaccharide of ginseng fruit,WPGFH)1 个、二级级分 4 个(WPGFH-0、WPGFH-0.04、WPGFH-0.08、WPGFH-0.12)、三级级分 1 个(WPGFH-0.08-1).采用1-苯基-3-甲基-5-吡唑啉酮柱前衍生化高效液相色谱法(high performance liquid chromatography for pre-column derivatization of 1-phenyl-3-methyl-5-pyrazolone,PMPA-HPLC)和高效凝胶渗透色谱法(high performance gel permeation chromatography,HPGPC)初步分析人参果多糖 4 个二级级分和 1 个三级级分的单糖组成、分子质量均一性、分子质量范围,结果表明 5 个级分均主要含有葡萄糖、半乳糖、阿拉伯糖和鼠李糖及少量甘露糖,WPGFH-0和WPGFH-0.04不含糖醛酸,而其他级分含半乳糖醛酸和葡萄糖醛酸.结合红外光谱分析(Fourier transform infrared spectroscopic investigation,IR)对WPGFH-0.08-1 级分进行了结构分析,初步推断其为阿拉伯半乳聚糖型果胶.为人参果多糖的研发提供参考及试验基础.
Abstract
In this study,Panax ginseng fruit was used as the raw material and the total water-soluble polysaccharide of ginseng fruit(WPGF)was extracted by water-extraction and ethanol-precipitation method.The WPGF was comprehensively and systematically separated and purified by the three-stage separation mode of ultrafiltration-cellulose column chromatography-gel column chromatography.Through the three-stage separation mode,one primary fraction(WPGFH),four secondary fractions(WPGFH-0,WPGFH-0.04,WPGFH-0.08,WPGFH-0.12)and one tertiary fraction(WPGFH-0.08-1)were obtained.The monosaccharide composition,molecular weight uniformity and distribution of 4 secondary fractions and 1 tertiary fraction of ginseng fruit polysaccharide were analyzed by PMPA-HPLC method and HPGPC method.The results showed that the 5 fractions mainly contained glucose,galactose,arabinose,rhamnose,and a small amount of mannose.WPGFH-0 and WPGFH-0.04 did not contain uronic acid,while other fractions contained galacturonic acid and glucuronic acid.The structure of WPGFH-0.08-1 fraction was analyzed by infrared spectroscopy analysis and it was preliminarily inferred that WPGFH-0.08-1 is the arabinogalactan type pectin.This study provides reference and experimental basis for the research and development of ginseng fruit polysaccharide.
关键词
人参果/多糖/提取/多级分离/理化结构Key words
Panax ginseng fruit/polysaccharides/extraction/multistage purification/physicochemical structure引用本文复制引用
出版年
2024
NETL
NSTL
万方数据