蒜头果蛋白性质的鉴定及其中性糖含量的测定

Glycoprotein Property Identification and Neutral Sugar Content Determination of Malanin in Malania oleifera

[目的]鉴定新的植物蛋白质蒜头果蛋白是否为糖蛋白。[方法]采用高碘酸-希夫试剂法进行糖蛋白性质的鉴定,并用苯酚-硫酸法测定蒜头果蛋白的中性糖含量。[结果]蒜头果蛋白能被高碘酸-希夫试剂染成紫红色。[结论]蒜头果蛋白为糖蛋白,中性糖含量为3.75%。

[ Objective] The aim was to identify whether malanin, a novel plant protein, is a glycoprotein or not. [ Method ] The glycoprotein prosperities of malanin were identified by using periodic acid-Schiff （PAS） method. And the neutral sugar content of malanin in M. oleifera was determined by using phenol-sulfuric acid method. [ Result ] The non-glyeoprotein markers did not stain by PAS reagent whereas malanin did. [ Conclusion] Malanin is a kind of glycoprotein,and the content of neutral sugar in malanin was 3.75%.