黄酒多糖的分离纯化及理化性质研究

doi:10.3969/j.issn.1673-1689.2017.10.004

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黄酒多糖的分离纯化及理化性质研究
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                        10.3969/j.issn.1673-1689.2017.10.004
                    
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Isolation，Purification and Physicochemical Properties of Polysaccharides from Chinese Rice Wine

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以绍兴黄酒为原料，采用乙醇沉淀、Sevag法脱蛋白得到黄酒粗多糖，经DEAE-Sepharose FF色谱柱和葡聚糖凝胶G75色谱柱对黄酒粗多糖进行分离纯化，并采用高效凝胶渗透色谱法（HPGPC）对黄酒多糖的相对分子质量和纯度进行检测，进一步采用紫外光谱、红外光谱以及核磁共振波谱对黄酒多糖组分CRWP1的结构特征进行初步解析。结果表明：所得多糖组分为纯度较高的中性多糖组分，其重均相对分子质量为7 850；主要由主阿拉伯糖、葡萄糖和木糖组成，并含有少量岩藻糖、半乳糖和甘露糖；所得多糖组分CRWP1为在1，3糖苷键主链上连接有1，4糖苷键支链的杂多糖，含有α糖苷键构型，并且其单糖残基为吡喃型。

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In this study，Chinese rice wine from Shaoxing region was used to extract polysaccharides，and the protein of crude polysaccharides sample was precipitated by sevag. The isolation，purification of polysaccharides was performed by DEAE-Sepharose Fast Flow and Sephadex G75. Furthermore，the purity and molecular weight were determined by high performance gel permeation chromatography （HPGPC）. Ultraviolet spectrum （UV），fourier transform infrared spectrometry （FTIR） and NMR were for determining the structure of CRWP1. It was showed as a single symmetrical peak on high-performance gel-permeation chromatography （HPGPC） and the average molecular weight was 7 850 Da. The results showed that CRWP1 was a heteroglycan，which was composed mainly of glucose，arabinose，xylose，and a small quantity of fucose，galactose and mannose. There was one glycosidic configuration （α） in structure of polysaccharides from Shaoxing rice wine，and the glycosidic bond was galactopyranose type. It was also revealed that the structure of polysaccharides from Shaoxing rice wine contained 1，3 glycosidic bonds as the main chain and 1，4 glycosidic bonds as branched chain.

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孟祥勇,沈赤,毛健,姬中伟.黄酒多糖的分离纯化及理化性质研究[J].食品与生物技术学报,2017,36(10):1029-1035.

MENG Xiangyong, SHEN Chi, MAO Jian, JI Zhongwei. Isolation，Purification and Physicochemical Properties of Polysaccharides from Chinese Rice Wine[J]. Journal of Food Science and Biotechnology,2017,36(10):1029-1035.

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在线发布日期: 2017-12-26
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