板栗壳多糖的纯化及组成分析

文档编号:SW128  文档字数:7475,页数:22

摘要：本实验以227g板栗壳为原料，用水煮醇沉法提取了板栗壳粗多糖，得到的粗糖蛋白用酶+Sevag法脱蛋白，处理了15次后无明显的蛋白层，得到3.7g板栗壳粗多糖，提取率为1.6%；紫外光谱检测脱蛋白后的板栗壳粗多糖，显示在280nm处已无吸收峰，说明蛋白质已经基本除尽。用Sephacryl 100 HR层析柱对板栗壳粗多糖进行了分离纯化,经蒸馏水和0.1mol/LNaCl溶液分别洗脱后得到三个组分cnps1，cnps2，cnps3。将板栗壳粗多糖进行酸水解，衍生化处理后，经气-质联用仪分析得到该粗多糖中由D-木糖，D-甘露糖，D-葡萄糖和D-半乳糖组成。
关键词：板栗壳；多糖；提取；分离纯化；组成分析

Component of and purification on the chestnut chitosan

Abstract: In this study, the Castanea mollissima227g shell was extracted with water and Castanea mollissima shell crude polysaccharide. The crude polysaccharide was deproteined with enzyme and Sevag, after handling 15 times there was no obvious protein layer left.Have Polysaccharides3.7g, extraction rate 1.6%;UV detection showed that there was no absorption peak at 280 nm, that is to say ,the protein in the crude polysaccharide had been removed entirely. 
 Using the Sephacryl 100HR column to purify chestnut shell crude polysacchari-
des,with the mobile phase distilled water and 0.1mol/LNaCl. By the distilled water and 0.1mol/LNaCl solution clear get three components are cnps1, cnps2, cnps3 Polysaccharide chestnut shell rough to acid hydrolysis, derivative then by the GC-MS have D-xylose, D-mannose, D-glucose and D-galactose composition of form analysis of the polysaccharides.
Key Words：Castanea mollissima shell; Polysaccharides; Extraction; Separation and Purification; Composition of

目 录
中文摘要...............................................................I
英文摘要...............................................................Ⅱ
目 录..................................................................Ⅲ
1 绪 论................................................................1
1.1 板栗壳概述....................................................1
1.2 板栗壳研究现状................................................1
1.3 多糖概述.................................................... 2
1.4 多糖研究现状.................................................2
1.5 本章小结.....................................................3
2 实验部分 ...........................................................5
2.1 材料与设备...................................................5
2.2 实验主要试剂.................................................6
2.3 实验方法.....................................................6
3 结果和讨论..........................................................10
3.1 板栗壳粗多糖提取.............................................10
3.2 脱蛋白处理...................................................10
 3.3 板栗壳粗多糖的紫外光谱检测................................11
3.4 板栗壳粗多糖的分离纯化........................................11
3.5 板栗壳多糖的组成分析..........................................13
4 总结与展望...........................................................17
致 谢..................................................................18
参考文献...............................................................19

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