六味地黄汤中3个多糖组分的化学结构研究

Studies on Chemical Structure of Polysaccharides from Liuweidihuang decoction

目的研究六味地黄汤中部分多糖组分的化学结构特征。方法采用DEAE-纤维素柱色谱和凝胶渗透色谱分离纯化,化学和光谱方法分析其结构特征。结果从六味地黄水提取物中分离得到3个均一多糖组分LWP2-1,LWP2-2和LWP2-3,其相对分子量分别为7.46×104,5.51×104和4.07×104,主要由鼠李糖,阿拉伯糖,葡萄糖,半乳糖和半乳糖醛酸组成。结论 3种多糖为首次从六味地黄汤中分得,均为结构复杂的杂多糖。

OBJECTIVE To study the structural feature of some polysaccharides from Liuweidihuang decoction. METHODS DEAE-cellulose and geLfiltration chromatography were used to isolate and purify the polysaccbarides. Their structures were investigated using chemical and spectral methods. RESULTS Three homogeneous polysaccharides, including LWP2-1, LWP2-2 and LWP2-3, were obtained fi＇om Liuweidihuang decoction. The molecular weights of the homogenous polysaccharide were 7.46 × 10^4 , 5.51 × 10^4 and 4. 07 × 10^4 , respectively. The polysaccharides were mainly composed of Rha, Ara, Glc, Gal and GalA. CONCLUSION Three polysaccharides were complex hetero-polysaccharide and were obtained for the first time from Liuweidihuang decoction.