摘要
目的研究单色云芝多糖(CUP)的化学结构,并与云芝多糖进行比较。方法气相色谱分析糖组成,红外光谱(IR)、高碘酸氧化、甲基化、核磁共振(NMR)等方法确定多糖的结构。结果CUP单糖组成为葡萄糖,相对分子质量约1.3×104,主要连接方式为β-(1→3)连接,此外包括α-(1→3),β-(1→6),α-(1→4),(1→3,6)和(1→4,6)连接。结论CUP的单糖组成和结构与云芝多糖相似,在相对分子质量、蛋白含量等方面有区别。
OBJECTIVE To elucidate the chemical structure of polysaccharide CUP from fungus Coriolus unicolor, and compare with the polysaccharides from Coriolus versicolor in the aspects of compoments and structure. METHODS GC analysis, infrared spectrum,periodate oxidation, methylation and NMR were used to determine the structure of CUP. RESULTS CUP was composed of glu- cose. Its molecular weight was about 1.3 × 104. The main linkage form in CUP wasβ-（ 1→3 ）. But some α-（ 1→3）,β-（ 1→6）, α-（ 1 →4）, （ 1→3,6） and （ 1→4,6） linkages also existed in the molecules. CONCLUSION CUP is similar with the polysaccharldes from Coriolus versicolor in monosaccharide composition and chemical structure, but it is different in molecular weight and protein content.
出处
《中国药学杂志》
CAS
CSCD
北大核心
2007年第14期1059-1062,共4页
Chinese Pharmaceutical Journal
关键词
单色云芝
多糖
结构
Coriolus unicolor
polysaccharide
structure
