羧甲基茯苓多糖(CMP)的制取及鉴定

The Preparation and Determination of Carboxymethylpachymaran (CMP)

茯苓[Poria cocos(Schw.)Wolf]菌核经稀碱提取,中和,羧甲基化,透析,Sevage法除去蛋白质,醇析和Sephadex G-20柱层纯化后得羧甲基茯苓多糖(Carboxymethylpachymaran,CMP)。对CMP进行理化鉴定,UV分析表明,CMP无核酸,蛋白质的特征吸收峰;IR分析表明,CMP有糖的特征吸收峰;纸层析表明,CMP仅山羧甲基葡萄糖组成;^(13)C-NMR分析表明,CMP是β-构型的葡聚糖,分子量(MWt)为3.8×10~4。

The sclerotium of Poria cocos (Schw. ) Wolf was extracted by diluted alkali. After neutralization, carboxymethylation and dialysis, the extract was deproteinized by Sevage method and purified with chromatography on Sephadex G-200. The final carboxymethylpaehymaran (CMP) was determined by physical and chemical assays. UV analysis indicated that CMP had no characteristic absorption peak for nucleic acid and protein, whereas IR analysis demonstrated that CMP had typical polysaccharide absorption peak. Paper chromatography showed that CMP was only composed of carboxymethyl glucose. 13C-NMR determination proved that CMP was β- type glucosan, and that its molecular weight (MWt) was 3.8×10~4.