山楂果胶低聚糖的诱导生成和分离纯化
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摘要
以山楂果胶多糖为原料,经果胶酶降解获得山楂果胶多糖酶解液.分别选用不同的上样量、洗脱流速和洗脱体积经DEAE Sephadex A-25柱层析对酶解液进行分离纯化方案的优化.结果表明,当最初山楂果胶浓度为10 mg/mL,上样量为50 mL、洗脱流速为1 mL/min以及洗脱体积为3倍柱床体积时,分离纯化效果最好,山楂果胶多糖酶解产物分离纯化得到11个单独的洗脱峰.该实验为后续山楂果胶低聚糖的应用以及构效关系的研究奠定了基础.
In this paper,the hydrolysis solution of hawthorn pectin polysaccharide was obtained by degradation of pectinase from hawthorn pectin polysaccharide.The separation and purification of enzymatic hydrolysis solution was optimized by DEAE Sephadex A-25 column chromatography with different sampling volume,elution flow rate and elution volume respectively.It showed a good result of separation and purification that 11 separate elution peaks were obtained from the hydrolysate of hawthorn pectin polysaccharicles,with the initial hawthorn pectin concentration of 10 mg/mL,the sample loading of 50 mL,the elution flow rate of 1 mL/min,and the elution vdume of 3 time of the column bed volume.This experiment has laid a foundation for the subsequent application of hawthorn pectin oligosaccharide and the study of structure-activity relationship.
In this paper,the hydrolysis solution of hawthorn pectin polysaccharide was obtained by degradation of pectinase from hawthorn pectin polysaccharide.The separation and purification of enzymatic hydrolysis solution was optimized by DEAE Sephadex A-25 column chromatography with different sampling volume,elution flow rate and elution volume respectively.It showed a good result of separation and purification that 11 separate elution peaks were obtained from the hydrolysate of hawthorn pectin polysaccharicles,with the initial hawthorn pectin concentration of 10 mg/mL,the sample loading of 50 mL,the elution flow rate of 1 mL/min,and the elution vdume of 3 time of the column bed volume.This experiment has laid a foundation for the subsequent application of hawthorn pectin oligosaccharide and the study of structure-activity relationship.
引文
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[11] 潘莹,许经伟.冬枣多糖的分离纯化及抗氧化活性研究[J].食品科学,2016,37(13):89-94.
[12] 潘莹.冬枣多糖水提醇沉工艺研究[J].食品工业,2015,36(1):124-126.
[13] 王娜,李军,金山,等.山楂果胶寡糖生成诱导条件的研究[J].食品研究与开发,2008,29(4):1-4.
[14] 潘松,刘长江,梁爽,等.软枣猕猴桃多糖的分离纯化及其分子质量的测定[J].食品科学,2012,33(15):66-70.
[15] 李娇,王珂,王瑞坡,等.芦笋多糖提取纯化工艺及其体外抗氧化研究[J].食品科学,2011,32(8):65-69.
[16] 王涛,赵谋.多糖的研究进展[J].现代食品科技,2005,23(1):103-106
[17] 刘国凌,宁正祥,郭红辉,等.苦瓜果实中多糖的分离纯化及性质分析[J].食品科学,2010,31(3):30-34.
[18] 翠娥,蒋立科,李苗苗.大豆多糖提取分离工艺的优化研究[J].安徽农学通报,2009,15(3):148-150.
[19] 黄静涵,艾斯,卡尔,等.灵芝多糖的分离纯化及结构鉴定[J].食品科学,2011,32(12):301-304.
[20] 邹胜,徐溢,张庆.天然植物多糖分离纯化技术研究状况和进展[J].天然产物研究与开发,2015(27):1501-1509.
[2] S?rensen I,Pedersen H L,Willats W G.An array of possibilities for pectin[J].Carbohydrate Research,2009,344(14):1872-1878.
[3] Sila D N,Buggenhout S V,Duvetter T,et al.Pectins in processed fruits and vegetables:Part II-Structure-function relationships[J].Comprehensive Reviews in Food Science & Food Safety,2009,8(2):86-104.
[4] Vincken J P,Schols H A,Oomen R J F J,et al.If Homogalacturonan Were a Side Chain of Rhamnogalacturonan I.Implications for Cell Wall Architecture [J].Plant Physiology,2003,132(4):1781-1789.
[5] Caffall K H,Mohnen D.The structure,function,and biosynthesis of plant cell wall pectic polysaccharides[J].Carbohydrate Research,2009,344(14):1879-1900.
[6] Di R,Vakkalanka M S,Onumpai C,et al.Pectic oligosaccharide structure-function relationships:Prebiotics,inhibitors of Escherichia coli O157:H7 adhesion and reduction of Shiga toxin cytotoxicity in HT29 cells[J].Food Chemistry,2017,227:245-254.
[7] Olanomartin E,Gibson G R,Rastell R A.Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides[J].Journal of Applied Microbiology,2002,93(3):505-511
[8] Moreno F J,Rubio L A,Olano A,et al.Uptake of 2S albumin allergens,Ber e 1 and Ses i 1,across human intestinal epithelial Caco-2 cell monolayers[J].Journal of Agricultural & Food Chemistry,2006,54(22):8631-8639.
[9] 刘苏苏,吕长鑫,冯叙桥,等.果蔬多糖生物活性及其提取纯化技术的研究进展[J].食品科学,2015,36(17):281-287.
[10] 吴金松,郑炯,夏雪娟,等.大叶麻竹笋多糖分离纯化工艺[J].食品科学,2015,36(2):80-84.
[11] 潘莹,许经伟.冬枣多糖的分离纯化及抗氧化活性研究[J].食品科学,2016,37(13):89-94.
[12] 潘莹.冬枣多糖水提醇沉工艺研究[J].食品工业,2015,36(1):124-126.
[13] 王娜,李军,金山,等.山楂果胶寡糖生成诱导条件的研究[J].食品研究与开发,2008,29(4):1-4.
[14] 潘松,刘长江,梁爽,等.软枣猕猴桃多糖的分离纯化及其分子质量的测定[J].食品科学,2012,33(15):66-70.
[15] 李娇,王珂,王瑞坡,等.芦笋多糖提取纯化工艺及其体外抗氧化研究[J].食品科学,2011,32(8):65-69.
[16] 王涛,赵谋.多糖的研究进展[J].现代食品科技,2005,23(1):103-106
[17] 刘国凌,宁正祥,郭红辉,等.苦瓜果实中多糖的分离纯化及性质分析[J].食品科学,2010,31(3):30-34.
[18] 翠娥,蒋立科,李苗苗.大豆多糖提取分离工艺的优化研究[J].安徽农学通报,2009,15(3):148-150.
[19] 黄静涵,艾斯,卡尔,等.灵芝多糖的分离纯化及结构鉴定[J].食品科学,2011,32(12):301-304.
[20] 邹胜,徐溢,张庆.天然植物多糖分离纯化技术研究状况和进展[J].天然产物研究与开发,2015(27):1501-1509.