紫芝多糖的初步分析

A PRELIMINARY STUDY ON POLYSACCHARIDES IN GANODERMA JAPONICUM

液体静置培养的紫芝菌丝体,经热水抽提,乙醇沉淀后得紫芝粗多糖,粗多糖去除蛋白质后经葡聚糖凝胶过滤得到分子量不同的二种多糖,一种为高分子量多糖,另一种为低分子量多糖。高分子量多糖经薄板层析鉴定证实由葡萄糖、甘露糖和果糖组成;低分子量多糖则由葡萄糖和甘露糖组成。对两种多糖提纯物作红外光谱分析,发现虽有某些差异,但在几个主要的波长处有共同的吸收,并且从总体上看与其它真菌多糖极为相似,证实担子菌多糖在化学结构上所具有的某种相似性。

The polysaccharides in Ganoderma japonicum (Fr.) Lloyd were prepared by ethanol precipitation of the hot water extract of cultural mycelium. The protein in the extract was removed by trichloromethane and n-butanol. The products were further purified by gel filtration of Sephadex G-75 and two components were obtained.Component A was high molecular weight polysaccharide and component B low molecular weight polysaccharide according to their behavior on Sephadex G-75 and Sephadex G-200 columns. The high molecular weight polysaccharide was mainly composed of glucose, mannose and fructose by thin-layer chromatography and the low molecular weight polysaccharide was composed of glucose and mannose. Comparison between the profiles of infrared-spectra of the two polysaccharides and those of other fungi such as Armillariella tabescens and Tremella fuciformis showed that there were just a few differences. This demonstrates that the polysaccharides of basidiomycetes fungi are similar in their chemical structure.